Potbelly Shroom 'n Cheese Omnomnomeletts

Being vegetarian at Thanksgiving is trickier than I'd thought it would be. My first Thanksgiving not eating meat, I was hungry after the big meal, which led to me pouting for a solid year. My second Thanksgiving not eating meat (this Thanksgiving), I ate so much I was actually concerned that I'd throw up after the meal because Aunt Linda recognized my plight and decided to be her usual awesome self about addressing it.

One of the dishes she made for me was roasted portobello mushrooms. Now, I had never eaten a portobello mushroom before and was wary, but these things were AMAZING. They had an almost meaty flavor to them, which led me to think about turning mushrooms into a meat substitute, which led me to thinking about making a steak 'n cheese out of mushrooms, which led to quite a lot of steak 'n cheese happening in my house after we got home from visiting family.

The filling is now how I like it, so it's the same if you're going to make a sub or an omelette. The omelette isn't my favorite delivery system for the filling, but it's the healthiest and lowest carb, and also needs the most explaining, so that's why it's here.

This is an awesome meal, and I highly recommend you give it a go. Cheers!

Potbelly Shroom 'n Cheese Omnomnomeletts

Ingredients

For the filling
1/2 yellow onion
2 large portobello mushrooms, rinsed
2ish tsp olive oil
1 tsp dry oregano
1 tsp flour
1 oz water
1 oz soy sauce (or Worcestershire sauce)
1.5 oz provolone cheese

For the omelette
1 cup frozen spinach
3 eggs
1 oz milk (I use soymilk and it's tasty)
Salt & pepper to taste
Butter for the pan



Instructions

- Put the frozen spinach into a cereal bowl with a splash of water and microwave it 2 minutes.
- While that's happening, slice your half onion.
- Heat the olive oil in a small frying pan over medium-high heat.
- Rinse and dice your mushrooms. You want them to be in 1/2 to 3/4 inch squares.
- Toss the onion into the pan and let it start caramelizing.

- While that's happening, get the spinach out of the microwave and add the eggs, milk, and  salt/pepper. Mix well with a fork.

- Stir the onions around so that they can start to caramelize on the other side.
- Add oregano.
- Toss in the mushrooms and mix so that the onions and mushrooms are both coated in oil. Let that sit and cook while you move on to the next omelette step.

- Heat an 8" skillet over medium-low heat and swipe with butter.
- Add the whisked omelette mixture to the pan.
- Let it sit there and think about itself, undisturbed, while you finish up the filling.

- Sprinkle the flour over the onion/mushroom mix, then toss to coat the onions and mushrooms.
- Pour the water and soy sauce mixture over them and stir just to mix everything together.
- Let that sit and think about itself while you dice up the cheese.

- Turn off the heat under the mushroom mixture and toss the cheese across the top. Lid it so that the cheese can start melting. Leave it that way until your omelette is ready.

- The omelette's ready when the wet egg bit isn't so wet anymore on top. Turn off the heat when that happens.
- Stir the mushroom mixture so that the melted cheese is evenly distributed throughout.
- Spoon it into the omelette, spreading it out so that it covers half of the omelette surface.
- Carefully, while holding your breath, fold the omelette in half.
- Wait a minute so that the cheese has a chance to glue everything together.
- Cut the omelette in half and serve it onto two plates.

THAT'S IT. Easier than I make it sound here, I swear.

Oh! Goes great with a side of roasted Brussels sprouts. Tastyyyyyyyyyyyy.