Breakfast: Cheese, Mushroom and Spinach Omelette

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Adapted from a recipe from Food.com

The flour and yogurt make this recipe quite different from versions that use only eggs or eggs and milk.

    2 Tbs. flour
    1/4 c. milk
    3 Tbs. Greek yogurt
    2 eggs
    salt & pepper
    1 tsp. butter or margarine
    4 mushrooms, sliced
    1 clove garlic, finely minced
    1 c. spinach, cleaned and coarsely chopped
    1/2 c. shredded cheese (such as Cheddar or Gruyere)
 
1. Whisk together milk and flour, then whisk in yogurt, followed by the eggs, salt and pepper.  Place in the refrigerator.
2. Prepare filling by heating butter or margarine in a skillet over moderate heat.  When melted, add mushrooms and cook until they have darkened.  Add garlic and cook until it no longer smells raw, about 1 minute.  Add spinach and cover pan until spinach collapses, about 1 minute.  Add salt to taste, and remove filling to a bowl.
3. Wash skillet and return it to the stove over medium heat.  Spray with cooking spray.  Pour in egg mixture, cover and cook 5 minutes, or until it has risen and is firm on top.  Place cheese onto eggs and allow to melt slightly.  Add prepared spinach and mushrooms to one half of the omelette, and flip the other half over to cover filling.
4. Slide omelette out of the skillet onto a plate.