Spinach And Mushroom Omelette

Yesterday has passed and I felt like having the omelette that I had originally planned for yesterday. With an omelette you can just about put anything you like in them. Yes they make a great breakfast but also work for lunch. I have even made them for supper and had a salad with it. I am sure just about everyone has made a simple cheese omelette. I make cheese omelettes often, but I also get a little fancy with them. I have even made them with chunky salsa and cheese. Today it was using what I had in the fridge that I knew worked well together.

Spinach and mushrooms is something that is a perfect match together. Years ago in a restaurant I had spinach and mushrooms as a side dish. Don’t remember what city in the southern United States it was but I do remember how good it was. Kind of shocked the waitress when I asked for vinegar which it took 2 trips for her to get what I was after. First trip it was malt vinegar and I said no it’s white vinegar. Took a couple of minutes for her to return with it in a bowl. She told me it was only used to clean the coffee pot. She was shocked when I spooned some on the spinach and mushrooms. A couple of minutes later the chef came out and asked if I had really put it on the spinach and mushrooms. Told him that I grew up having vinegar on spinach and swiss chard. Before I had finished my meal he returned and said he tried it and it was actually good. No vinegar with the omelette but the spinach and mushrooms are there. Mushrooms work extremely well with spinach and swiss chard and makes a great side dish, and makes a great omelette filling. Won’t tell you how to make an omelette because think you know. No cheese in this because I didn’t want to mask the taste of the spinach and mushrooms.

4 mushrooms thinly sliced

1 heaping soup bowl of spinach

2 teaspoons butter

Salt and pepper to taste

Preheat a frying pan on medium heat with the butter. Add the mushrooms and cook for about 3 minutes. Add the spinach and cook until wilted, remove and retain. Add your beaten eggs to the pan and cook until egg is set. Spread the spinach and mushrooms evenly over half of the omelette. Fold the omelette over and serve immediately.

About Graham Stewart

This is me on a bad day.
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