15 Minute Omelet with Ham, Spinach, and Mushroom

Elevate your breakfast game with an omelet that tastes as good as it looks! Your All-Clad D3 Pro Nonstick Fry Pan is the perfect tool for the job, designed for professional performance and effortless release. With its premium nonstick surface and even heat distribution, you'll achieve a beautifully set, tender omelet every time. Say goodbye to sticking and hello to an easy, gourmet breakfast of Ham, Spinach, and mushrooms that’s ready in minutes.

Ingredients

• 3-4 large eggs.
• 1 tablespoon of butter.
• 1/4 cup, of diced ham.
• 1/4 cup, of sliced mushrooms.
• 1 cup of spinach.
• 2 tablespoon of diced tomato.
• 1/4 cup shredded cheese.
• Salt and fresh ground black pepper - to taste.

Directions

1. Sauté Aromatics: Place your All-Clad D3 Pro Nonstick pan over medium heat. Add about 1/2 teaspoon of butter or oil. Add the diced ham, mushrooms, and shallots.
2. Cook Filling: Sauté until the mushrooms are tender and have released their liquid, about 3-4 minutes.
3. Wilt Spinach: Stir in the spinach and diced tomato. Cook for about 1 minute until the spinach has wilted and the tomato is heated through.
4. Remove Filling: Transfer the filling ingredients from the pan to a small bowl. Wipe the pan clean with a paper towel and add the remaining 1 tablespoon of butter for the eggs.
5. Prep Eggs: Crack the room-temperature eggs into a bowl. Whisk them vigorously with a fork or whisk until the yolks and whites are completely combined and slightly frothy—you want a uniform color. Season generously with salt and pepper.
6. Melt Butter: Return the pan to the stovetop over medium-low heat. Add the remaining 1 tablespoon of butter. The butter should melt and foam gently, but it should not brown or smoke. The pan is now perfectly heated.
7. Pour Eggs: Pour the egg mixture into the center of the preheated pan. Let the eggs set for about 30 seconds.
8. Agitate and Scrape: As the edges begin to set, use a silicone or nylon spatula (to protect the nonstick surface) to gently push the cooked egg mixture from the edges toward the center, tilting the pan so the uncooked egg runs underneath. Continue this until most of the egg is set but the top is still slightly wet.
9. Add Filling and Cheese: Sprinkle the cooked filling (ham, mushroom, spinach, tomato) over one-half of the omelet. If using, top with your shredded cheese.
10. Finish Cooking (Optional Broiler Method): For a fluffier omelet, you can place the pan briefly under a hot broiler (check that your pan is broiler-safe, the D3 Pro is generally oven safe up to 500°F). Watch it very closely—this step is just to set the top layer of egg and melt the cheese, about 1-2 minutes. Alternatively, cover the pan briefly with a lid to steam-set the top.
11. Fold and Plate: Using your spatula, fold the unfilled side of the omelet over the filling. Tilt the pan and slide the omelet directly onto a plate