Wednesday, June 2, 2010

Spinach Mushroom Omelette

Fast. Healthy. Delicious! John was sick one night and didn't have a huge appetite so we thought we'd go with a lighter dinner and this hit the spot for both of us. We LOVE mushrooms and spinach so we put in more than this recipe calls for. I thought I'd leave it basic for those of you who aren't major cravers like us. If you are then by all means, heap it on! We served this with grapes and english muffins. Sooo nummy.

{What you need}
6 eggs (or egg whites if you're going light)
10 mushrooms sliced
1/2 cup frozen spinach
1/4 cup milk (or water if you're going light)
1/4 teaspoon nutmeg
1 teaspoon onion powder
1 cup grated mozzarella cheese (or swiss if you're going heavy)
salt and pepper to taste

Drizzle a little olive oil in a non-stick frying pan and heat. Place sliced mushrooms in one layer in the pan, do not crowd. Saute for about 7 minutes or until golden brown. Add frozen spinach, crumbled around the pan. Saute for an additional 5 minutes or so. In a separate bowl whisk together eggs, milk, nutmeg and onion powder. Pour egg mixture into frying pan and fold until almost fully cooked. Add cheese very last. Season to taste with salt and pepper.

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