In the meantime, prepare the filling. In a wide skillet, heat the coconut oil to medium high, and add the onion. Saute for 4 to 5 minutes until they become tender and slightly browned. Add the mushrooms, and cook an additional 4 to 5 minutes until the mushrooms are browned and tender. Add the Beyond Chicken, and cook an additional 3 minutes. If there are some brown bits sticking to the pan, and the pan is getting dry, deglaze with some water, vegetable stock or even white wine. Finally add the spinach, and cook until it's wilted down. Season with salt and pepper to taste. Turn the heat to low to keep the mixture warm while you make the omelets.
Move the rack in your oven to the top position, and turn your broiler on to high. In a 8 or 9 inch well-seasoned cast iron skillet (non stick will do as long as it is a pan that can be transferred to the oven...no wooden or plastic handles), heat a tablespoon of coconut oil to medium high. Check the thickness of the batter. It should be slightly thinner than pancake batter. Add water, 1 tablespoon at a time, to get desired texture. Now you need a ladle and a rubber spatula. When the oil is hot (but not smoking), ladle a little less than 1/2 cup (I use a 3 ounce ladle) of the batter directly in the middle of the pan. It should sizzle. Quickly push the batter out to the edges in a circular pattern, so that it covers the bottom of the pan, and there is very little wet batter on the top.
Place a little less than 1/4 of the filling (we're reserving some to garnish the top) right down the middle of the omelet. Top with a couple dollops of soft cheese, if using, then 1/4 of the mozzarella. Gently slide the spatula under the edge of the omelet and check to see if it easily separates from the pan, and if it is golden on the bottom. If it's golden, then you're um...golden. It will only cook on the one side for about 3 minutes. Place the entire pan under the broiler to melt the cheese. This will only take 1 to 2 minutes. Once the cheese is melted, remove the pan (which will be scorchingly hot, so use protection). Fold each end into cover the filling, and flip it over so the seam side is down. Place on a plate, and garnish with a little of the filling and fresh parsley. Done!
1/2 cup minced yellow onion
4 cups sliced button or cremini mushrooms
2 cups roughly chopped Beyond Chicken Strips (the Grilled or Lightly Seasoned variety)
4 loosely packed cups baby spinach
1 cup shredded mozzarella (I like Follow Your Heart's Gourmet Shreds)
Additional dollops of soft cheese, like Parmela, or Miyoko's Kitchen, or Nary Dairy (optional)
1 tablespoon refined coconut oil (or other high heat oil) plus more for omelet making
2 tablespoons chopped Italian parsley for garnish
Salt and pepper to taste