Sunday, March 29, 2015

Mushroom and Spinach Stuffed Omelet


Just when I start thinking that spring is finally here in the gloomy Midwest, it started snowing again! Say what?! 


I have to say, I'm pretty sick of 6 month long winters. It's hard to feel excited or upbeat in the mornings when all you have to look forward to during the day is staying in one more day. The only thing that helps make these mornings better is a great breakfast. For me that means pancakes, crepes, or the newest addition to the list, stuffed omelets.  

Eggs are one of those ingredients. You know, the ones people either love or hate. And in my case, I have always hated them. They just smell too strong for me to stomach most of the time. A stuffed omelet is the perfect solution because the veggies mask the smell of the eggs and the flavor combo is perfection. This way, hubby and I get to enjoy a delicious and nutritious breakfast together and even share a plate! Usually I make him eggs and get a bowl of cereal for myself. Don't even get me started on how icky I think sunny-side up eggs are.

Well, if you're in the same situation as me or just want one more way to try eggs, give this recipe a go. Good luck in the kitchen!


Mushroom and Spinach Stuffed Omelet
(Serves 2)

2 eggs, beaten and seasoned
1/2 cup sliced mushrooms
1 cup spinach
1/2 onion, thickly sliced
1/2 green bell pepper, thickly sliced (optional)
1-2 tbs olive oil
oregano, salt and pepper, garlic powder, italian seasoning to taste
1/2 cup Mexican blend shredded cheese
sour cream and salsa to serve


Heat olive oil in a medium pan on medium-high heat. Add onions, mushroom, and bell pepper and cook on high heat while stirring frequently to wilt and caramelize. Putting a lid on it for a couple minutes at a time will speed up the process. Season with salt, pepper, oregano, garlic powder, and italian seasoning. 


When it's fully caramelized, add the spinach and cook for 1-2 minutes on high heat or until wilted. 


Set aside and prepare the eggs.


Pour 1 beaten egg on a heated 9" nonstick pan using a swirling motion so that the egg covers the bottom of the pan in an even, thin layer. Cook on medium-low heat until the surface appears mostly dry and has bubbles. Flip and cook for an additional minute and then remove to serving plate. Repeat with the other egg.


Now get ready for assembly. 


Warm up the veggies if they got cold. Put half of the veggies on half of the egg crepe. 


Sprinkle with half the cheese and fold the other half of the egg over the top. Place a dollop of sour cream and salsa on top and serve!

Enjoy!


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