Friday, January 21, 2011

Day 12: Mushroom and Spinach Omelet


Some days just get away from you. This was one of those days. Hmmm, what's in the fridge?When the cupboards are bare, I usually make an omelet. I had the eggs. I had the shredded cheese. What else could I dig up? In my produce drawer was less than half a bag of spinach and some sliced mushrooms. Perfect!

Mushroom and Spinach Omelet

Ingredients:
  • Eggs
  • Butter
  • Shredded Cheddar cheese
  • Spinach
  • Sliced mushrooms
  • Worcestershire sauce
  • Salt and pepper
Directions:
  • Saute mushrooms in a skillet with 1 pat of butter and approximately 1 tbsp of Worcestershire sauce.
  • In a mixing bowl, mix eggs (2 per person -- 4 max per omelet). Add salt and pepper to taste.
  • Heat skillet to medium high. Add two pats of butter.
  • Once butter has melted, pour egg mixture into skillet.
  • Let eggs cook to form a firm base.
  • Gently lift sides of the omelet with a spatula, letting uncooked egg run under the cooked part.
  • When omelet is 75 percent cooked, add shredded Cheddar cheese, sauteed mushrooms and spinach leaves.
  • With a large spatula, fold one half of the omelet over the other half. Carefully slide omelet from skillet to plate.
Enjoy ... any time of the day!

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