Omelets are a really nice weekend breakfasts. An omelet is eggs cooked in a pan and then folded over some kind of filling. The filling can be whatever you want it to be. The combinations of fillings are almost endless. This time I filled my omelet with sauteed mushrooms, spinach, feta and dill. Omelets are pretty easy to make though you want to be careful that the egg does not stick to the pan. Using a non-stick pan and some butter really helps.
Ingredients:
1/2 tablespoon butter
4 ounces mushrooms (sliced)
2 ounces spinach
1 tablespoon dill (chopped)
a touch of butter
3 eggs (lightly beaten.
1 ounce feta (crumbled)
Directions:
1. Melt the butter in a small pan.
2. Add the mushrooms and saute until golden brown.
3. Add the spinach and saute until wilted.
4. Add the dill and the mixture aside.
5. Melt the butter in a small pan.
6. Add the eggs and spread them out to cover the entire bottom of the pan.
7. Cook the eggs until the top is almost set.
8. Place the mushroom mixture and the feta on one half of the eggs.
9. Fold the uncovered half of the eggs on to the spinach mixture.
Similar Recipes:
Tamagoyaki (Japanese Rolled Omelette)
Ham and Egg Buritto
Frittata with Italian Sausage and Cannelli Beans
Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage
Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans
Mushroom and Thyme Omelette with Gorgonzola
No comments:
Post a Comment