Sunday, June 9, 2013

A Simple Cheese, Spinach, Mushroom Omelet for a Late Sunday Breakfast

I slept a bit late and was rather slow getting started this Sunday morning.  I whipped up a quick and easy cheese omelet for a very late breakfast---maybe lunch actually.  I had a bit of spinach I needed to use so with that and a small can of mushrooms that was stashed in the pantry, I made a quick omelet.

1 Tbs olive oil
1 Tbs butter
1 cup pre-washed spinach
1 small can of sliced mushrooms, drained
4 large eggs or 5 medium sized eggs
1 Tbs mayonaisse
1 teaspoon fresh ground pepper
1/2 cup shredded sharp Cheddar cheese

Melt butter with olive oil in skillet over medium heat.  Add spinach and mushrooms and cook until spinach has wilted.  Beat eggs with mayonaisse and a splash of milk until foamy.  Add egg mixture to skillet and cook over medium to low heat.  When omelet is just about done, add fresh ground pepper and cheese, and when cheese melts, flip omelet in half. 
This makes enough for two servings.
Spinach and mushrooms in skillet over medium heat.
Grate about 1/2 cup of sharp Cheddar cheese.
Beat eggs, mayo, and a bit of milk until foamy.
Spinach wilted and ready for egg mixture.
Add cheese when eggs are almost done.
Flip over.  A large omelet, enough for two servings.

An omelet is the way to go whenever you need a quick and easy meal. 

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