Eggs, whole, raw, fresh -- 2 each
Virgin Olive oil -- 1 tbsp
Mushrooms, white, raw, thinly sliced -- 1 oz
Tomatoes, house made or purchased, roasted -- 1 oz
Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, hot -- 2 oz
Heat a non-stick pan and add the olive oil.
Sauté the mushrooms and tomatoes for 1 minute.
Scramble the raw eggs, add to the pan.
Cook to form an omelet, flip and then fill the center of the omelet with the Spinach Artichoke Dip.
Once eggs are fully cooked, slide omelet onto a plate and serve immediately.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.