Recipe courtesy of Celeste Podojil
2-3 eggs per omelet
1 T water
Fresh baby spinach
Baby portabella mushrooms, sauteed*
Caramelized red onions*
Brie or goat cheese
Salt and Pepper
To make omelet:
Crack eggs in bowl and add water, whip well with a fork or whisk
Heat pan up on grill or burner...you want it smoking hot
Remove from heat and spray with cooking spray, place back on heat
Add eggs to very hot pan
You can stir them a bit from the inside out before they settle too much,
you want to move the uncooked egg to the outside edges
Add spinach, mushrooms, red onions and cheese about 2 minutes before omelet needs to be flipped.
Try you had at flipping your omelet or fold in both edges to make an egg burrito.
Season with salt and pepper.
Serve and eat immediately...no one likes cold eggs!
*In a saute pan combine 4T olive oil and one sliced red onion, cook over med heat until onion is soft and tender.
Remove stems from portabellas and wipe clean with a wet paper towel. Slice thin and add to same sauté pan,
onions removed, no need to clean or wash pan.
Add 3T olive oil and baby portabellas and cook until tender and wilted.
Turn off heat and sprinkle with kosher salt and cracked black pepper.
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