Cheese, Potato, Mushroom Omelet with Onion & Spinach Too!

  We love Omelets at our house at breakfast time or for dinner. This is one of our favorites!

3 Eggs per person beaten well with about 1 TBS of milk for every three eggs! The following ingredients are for a 6 egg omelet.
2 TBS Butter    
1 Onion peeled & diced
2 Medium Sized Potatoes peeled & diced
4 oz Sliced Canned Mushrooms drained
1 Cup Baby Spinach Leaves
4 Slices of your Favorite Cheese ( I used Provolone)
1 TBS Parsley
Salt & Pepper to taste
Paprika for Pizazz !

Melt butter in a large skillet. Add potatoes & onion & let cook until potatoes are soft & browned. Add eggs that were beaten with the milk. Let cook about 3 minutes then sprinkle the mushrooms over the surface & then the spinach over the mushrooms. Cover & let cook until eggs are set watch this carefully so you do not burn the bottom of the omelet. Once the eggs are set about 8 to 10 minutes over a low heat, cover with the cheese, sprinkle with parsley & paprika, put lid back over the pan until the cheese has melted. Serve with bacon & bagels or toast if desired!