I’m seriously considering making a Breakfast Edition entry one of these days with all the random meals I cook in the morning for Carson (who’s always too lazy to wake up without the smell of delicious food tickling his nostrils =O) My favorite breakfast item is forever the egg, and this morning I decided to try out this baby spinach omelet recipe I found on allrecipes. As usual, I made various modifications based upon what was in the fridge. This time? White button mushrooms and Quick Eggs! I’ve been trying to eat healthier before spring break in the Dominican Republic next week, so I decided to try this carton of egg substitute. I also cooked the mushroom and spinach beforehand before adding it to the egg mixture.
Ingredients:
2 eggs (or Quick Egg equivalent)
1 cup baby spinach leaves
4 white button mushrooms, sliced
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon minced onion (or onion powder)
1/8 teaspoon ground nutmeg
salt and pepper to taste
Directions:
1) In a bowl, beat the eggs and stir in the Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2) Coat a small skillet with cooking spray over medium heat. Cook the sliced mushrooms for about a minute before adding the spinach and cooking for another minute. Put aside.
3) Spray another skillet (or use the same one) and pour the egg mixture in. Cook about a minute before putting in the mushroom and spinach.
4) When the egg mixture is partially set, flip carefully with a spatula into the omelet shape and continue cooking to desired doneness.
5) I served the omelet with a big glass of Tropicana orange juice. :)
This was my first time putting in any spices for my omelets, and I liked it! It was something new. Unfortunately, the boyfriend wasn’t as big a fan of the new flavors, but he loved the spinach/mushroom/cheese combo. Maybe a tad less nutmeg and onion next time..
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