Thursday, January 19, 2012

Spinach And Mushroom Omelette

Brrrrr!

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It’s cold over here!

The thermometer gauge in my car said 13 degrees on my way home, but I think it was lying. It felt much colder than that. When it’s this cold outside, all I want to do is put on sweat pants, crawl in bed, and watch television while on sipping hot chocolate.

I was planning on going to yoga tonight, but as you can probably guess, that didn’t happen. Instead, the sweat pants, bed, and television happened. I didn’t make any hot chocolate – mostly because I don’t have any – but I did eat a tasty dinner. However, don’t for a second think that I actually cooked something tonight; I have Amy's Kitchen to thank for tonight’s meal.

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Creamy, warm, and full of flavor. Ultimate comfort food if ya ask me!

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With roasted broccoli for some veggie action:

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When you scoop it out of the cardboard serving container and plate it all pretty like this with some sort of side, I’m pretty sure that you means you can pass it off as homemade Winking smile.

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No?

 

If it’s any consolation, breakfast this morning was much more impressive than my frozen dinner. How’s this for a middle of the week breakfast?

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I skipped the gym this morning in favor of some extra sleep (which was clearly not enough, as you can see from the beautiful bags under my eyes in the first picture), but I still had a little more time than I normally do in the morning. Perfect excuse to whip up an omelette and get my Thursday off to a good start Smile.

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Spinach and Mushroom Omelette

Ingredients

  • 2 tsp. extra virgin olive oil
  • 1/2 cup chopped mushrooms
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dry minced onion flakes
  • 1/2 teaspoon oregano
  • 1 large handful fresh spinach
  • 2 whole eggs
  • 2 egg whites
  • 1/8 cup crumbled feta cheese

Directions

Heat olive oil in a pan set to medium heat. Add mushrooms, garlic powder, onion flakes, and oregano. Cook for 7-10 minutes, stirring every couple of minutes, until mushrooms are a dark reddish brown color (the pan will be dry when they are done). Add spinach and cook for one more minute. Turn the burner off but leave vegetables in the pan.

While the mushrooms are cooking, whisk together eggs and egg whites in a bowl and then pour into a small greased pan (I spray it with cooking spray). Cook on medium heat until the edges are cooked and the egg mixture becomes semi-solid. Use a spatula to lift mixture up so the remaining liquid falls from the center down into the pan. After the entire mixture is solid (usually takes around 4 to 5 minutes) add feta, mushrooms and spinach to one-half of the omelette. Use spatula to fold omelette in half and cook for one minute.

Use spatula to remove omelette from pan, plate, serve, and eat up!

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I know that this may not be the “proper” way to prepare an omelette, but it’s how I’ve always done it and it works for me. Also, I apologize if I didn’t do the greatest job of explaining how to make the omelette in the directions, but it’s kind of difficult to describe! As I was writing it I found myself wishing that I had taken pictures of the process; I think that would be much more helpful. Maybe next time.

Oh, and of course it goes without saying that you can use any vegetables that you would like. I really want to try ham, mushrooms, onion, and bell pepper in my next one!

 

I’m going to go crawl back into bed now and anxiously await the start of tonight’s Grey’s Anatomy. Have a good night!

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