|Spinach and mushroom omelette with Gruyere cheese.|
This morning I made one of the best omelettes I have ever tasted. And no, I am not biased...
Did I overstuff the omelette with veggies? Definitely. I put in so much veggie filling that I could barely fold it over.
For the filling I chopped up 4 button mushrooms and 1/2 of an onion and they went into a skillet on low heat with a little bit of Earth Balance spread.
When the onion was translucent and the mushrooms tender, I tossed in 2 cups of chopped fresh spinach. I let that cook down until it was wilted then I pulled it out of the pan and set the mixture aside. Oh, and I did end up shredding a small amount of Gruyere cheese and adding that to the mushroom/spinach mix.
I whisked 1 whole egg and 3 egg whites together with a pinch of salt and pepper and 1/2 tsp. of water. I added a tiny bit more of the Earth Balance spread to the pan, turned the heat to low and added in the egg mixture.
Swirl the skillet a bit so that the egg mixture spreads evenly across the bottom of the pan. Then cover the skillet and let the egg mixture cook for a few minutes.
When the egg mixture is almost set, spoon in the filling into the center of the pan. Carefully loosen the edges of the omelette and gently flip the omelette in half.
|I also had some country potatoes and some plump ripe strawberries on the side.|
And I always love a healthy squirt of ketchup on my country potatoes.
Oh, and one huge mug of coffee.
I will tell you all about my trip to Ikea a little later.
Happy Saturday everyone!