Folded Mushroom-Spinach Omelets with Garlic Toast

Steps

1. Prepare first: slice the mushrooms, chop the onion, mince the garlic, crumble the feta and chop the parsley.
2. In a bowl, whisk the egg with the milk, the salt and half of the black pepper until smooth; set aside.
3. Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the mushrooms and cook undisturbed 4 minutes, then stir in the onion and thyme and cook 3 minutes more until browned.
4. Add half of the garlic and cook 30 seconds, then add the spinach and stir just until wilted. Season with the remaining black pepper, transfer the filling to a plate and wipe out the skillet.
5. Toast the bread, rub each slice with the remaining half of the garlic, and keep warm.
6. For each omelet, melt one quarter of the butter in the skillet over medium heat. Pour in one quarter of the egg mixture, stir gently with a spatula for 20 seconds, then let it set, lifting the edges so the raw egg flows underneath.
7. When the top is nearly set, spoon one quarter of the mushroom-spinach filling and one quarter of the feta over half of the omelet. Fold it over and cook 1 minute more, until the eggs reach 160°F (71°C) and no liquid egg remains.
8. Slide onto a plate and repeat with the remaining butter, egg mixture, filling and feta to make four omelets.
9. Sprinkle the omelets with the parsley and serve each with a slice of the garlic toast.