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..

Sometimes it’s fun to just go through your fridge and throw together all the bits of veggies and meat that aren’t enough to make a stand-alone meal but combine splendidly to make quite a filling breakfast (or lunch, or dinner). I have a strange love affair with eggs: scrambled, hard-boiled, over easy, fried, and recently poached. What a versatile food product, and chock full of protein! If only the yolk wasn’t chock full of cholesterol too..

For my most recent creation, I literally threw in everything I could from the fridge that wouldn’t taste TOO weird with egg. I didn’t use exact measurements, but eyeballed the amount of broccoli and tomato, bacon and Laughing Cow swiss cheese that would combine well with 3 eggs without overfilling and breaking the egg when the omelette was flipped. I ripped the strips of bacon (that came fully cooked in the package) into smaller strips. The cheese didn’t melt as well as I had hoped, so there were huge chunks of cheese scattered around. I recommend lightly cooking the tomato and broccoli before putting it with the egg. The flip was successful for once too! Though I had to use two spatulas and maneuver it slowly so the egg wouldn’t break mid-flip. :( The recipe served two semi-hungry eaters; adjust amount of ingredients appropriately.