This omelet is just right for a special weekend breakfast. You can mix up the ingredients in minutes, pop the pan in the air fryer, and the omelet will be ready in 15-20 minutes with little hassle. Full of spinach, cheese, and mushrooms, the omelet has plenty of flavor as well as a good dose of protein. Why cook the omelet in the air fryer instead of in a pan on the stove? I think it's easier--no hands-on cooking or flipping--plus the omelet comes out of the air fryer golden brown, slightly puffed (it will deflate on standing), and beautifully done. You can cut it in slices to serve it. The omelet is great with fresh fruit and bread or rolls, and is also nice as a light dinner with a salad. Enjoy!
Air Fryer Spinach, Mushroom, and Cheddar Omelet -- Serves 2-4
1 1/2 - 2 cups of cleaned/dried spinach
1-2 tablespoons of minced dried onion (it will absorb moisture in the cooking process)
1/2 cup of shredded cheddar cheese
2 sliced mushrooms
4 large eggs
1/2 cup of milk
1 teaspoon of Dijon mustard
1 tablespoon of grated Parmesan cheese
1/4 teaspoon of pepper
Salt if you want
Spritz a 6-inch round cake pan well with non-stick cooking spray. Coarsely chop the spinach and put in the bottom of the pan, then layer in the minced onion, cheese, and mushrooms. In a medium bowl or measure whisk together well the eggs, milk, mustard, Parmesan cheese, pepper, and salt (if you want some--the cheese is pretty salty). Pour the mixture over the ingredients in the cake pan. Put the filled pan in the air fryer basket (preferably on a small piece of baking parchment to catch spills), put the basket in the air fryer, and air fry the omelet at 300 degrees for 15-20 minutes or until the omelet is set and golden brown. Remove the omelet from the air fryer basket and let it cool a few minutes. Cut the omelet into wedges to serve it.
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