Monday, March 24, 2014

Mushroom & Spinach Omelet...

Omelet's are like  Left Over Soups you create...You can throw just about anything in them, and it will be awesome! Well...here is our latest Open & Dump Omelet...I have had a Mother Hubbard cupboard lately. No time to run to the store. Supplies were running low. This omelet was very good.
Mushroom & Spinach Omelet
Ingredients are based on 2 omelets:

  • Use 2-3 eggs per omelet
  • 1/2 package of sliced  fresh mushrooms, sautéed
  • 2 cups of fresh spinach, divided
  • 1-2 slices of cooked ham , cubed/diced and divided
  • 1 cup of parmesan cheese, grated & divided
  • 4 tablespoons butter, divided for cooking of omelet @1 tablespoon each & 1 tablespoon for sautéing the mushrooms
  • Seasonings, *I use my Pine Creek seasoning (see the recipe)


  • Prepare & ready all of the ingredients for cooking and assembly of the omelet; sautéing, cutting, grating, etc.
  • Cook the eggs in an omelet pan or small sauce pan, use 1 tablespoon of butter to cook the omelet/eggs
  • When the eggs start to form, add the sautéed mushrooms, fresh spinach, grated cheese and ham pieces with the seasonings
  • When cooked, fold the omelet and slide onto your plate & serve

Yumm...a great Weekend Breakfast or Dinner ...Serve it up with Style...

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