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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