Feed 4 for $20 Veggie Omelet

Directions

1. Make the Pico de Gallo. In a medium mixing bowl, combine the diced tomato, half the diced onion, 3/4ths of the cilantro, and lime juice. Mix thoroughly and season to taste with salt and pepper. Set aside.

2. Preheat your Blackstone griddle to medium-low heat. Add the remaining diced onion and mushrooms to the griddle. Season with salt and pepper. While stirring frequently with spatulas, cook until the mushrooms are tender, and the onions are caramelized.

3. Add the spinach to the griddle and use a squeeze bottle of water to steam the spinach. Use spatulas to mix the spinach with the other vegetables.

4. Divide the vegetables into 4 even piles on the griddle top. Set a Blackstone Omelet Ring over the vegetables and pour 3 of the beaten eggs into the ring. Repeat this step for all 4 omelets.

5. Once the eggs are almost completely solid, remove the omelet ring and flip the omelet. Cover with shredded cheese and cover with a basting dome. Leave covered for 45 seconds or until the cheese is completely melted.

6. Remove the omelets from the griddle and fold in half. Top with a quarter of sliced avocado and the Pico de Gallo. Serve immediately.