Spinach Mushroom and Andouille Omelet
Ingredients
- 2 tablespoons butter, divided
- ¼ cup diced red onion
- ⅓ cup diced andouille (remove the casing before you chop)
- ½ cup sliced mushrooms
- 1 cup (packed) baby spinach
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Tabasco or other pepper sauce, to taste
- 5 eggs
- ⅓ cup shredded swiss cheese (or use 1 big slice, torn into pieces)
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