We’re celebrating National Hot Breakfast Month during February. Fresh, warm muffins… eggs and bacon… hot cereal with raisins or berries and brown sugar… pancakes or waffles with warmed 100% pure maple syrup. Whatever you choose, you can’t go wrong. In the hot breakfast spirit, I share my recipe for a basic Spinach Mushroom Omelet.
Spinach Mushroom Omelet
This makes 2 omelets; size it up or down as you wish.
Butter and/or olive oil
4 lg or x-lg eggs, beaten with 1 T water & seasoned with salt & pepper
½ – ¾ c Monterey Jack, Cheddar, Swiss, or Muenster cheese (or combo), shredded
1 c (packed) fresh baby spinach (tough stems removed)
½ c chopped sweet onion & 2 T diced sweet red pepper; microwaved 2 min
½ – 1 c sliced mushrooms, sautéed 2 min; seasoned with thyme
Preheat griddle or skillet over med heat. Add 2 T butter and/or oil or combo. Pour in half the egg mixture (if using single skillet) or all of it in two sections (if making both omelets at the same time). Lift edges to allow extra liquid to run under the omelet. Sprinkle the cheese over the entire top surface; divide spinach leaves over the cheese, followed by sprinkle the onions, peppers, and mushrooms. When the eggs are just about set (2-3 min), fold both outer edges of the egg toward the center, forming your omelet. Transfer to warmed plates and serve with your choice of meats, toasts, breakfast potatoes, and fresh berries or fruit.
