[barbszy]

as posted by Debknechtel in What's for Dinner Feb. 2007:

Spinach, Mushrom and tomato omelet

Ingredients
•
1 tbsp (15 mL) Vegetable oil •
1 Onion, chopped •
3 cups (750 mL) Sliced mushrooms (about 8 oz/250 g) •
1 Clove garlic, minced •
1/2 tsp (2 mL) Each dried oregano and salt •
1/4 tsp (1 mL) Pepper •
1 Bag (10 oz/284 g) fresh spinach, trimmed and coarsely chopped •
6 Eggs•
1/4 cup (50 mL) Milk •
1/2 cup (125 mL) Crumbled feta cheese •
2 Tomatoes, sliced


Preparation
In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper until liquid is evaporated, about 8 minutes.

Add spinach; cover and cook, stirring once, just until spinach is wilted, about 5 minutes.

In bowl, whisk eggs with milk; add to pan along with cheese, stirring gently to combine. Reduce heat to medium-low. Top with tomatoes; cook for 10 minutes or until slightly runny. Broil for 3 to 5 minutes or until set. Cut into wedges.