Tuesday, March 18, 2008

Mushroom, Onion and Spinach Omelet


This is the best omelet I have ever made. I slowly browned some onions in pan and then added a small can of mushrooms, drained. a few handfuls of spinach and a few slices of Canadian bacon, diced. I beat 2 large eggs with 2 tablespoons of milk until frothy. poured the eggs on a hot (not so hot that the eggs would scorch), round, cast iron griddle over moderate heat . Season the eggs with salt and pepper. When the eggs were set, but still a little runny on top, carefully flipped to egg disk over. layer the onion filling and cheddar cheese on one half of the eggs and folded the omelet in half as seen in photo. This omelet was flavorful, dune perfectly with no runny egg; however, was not browned or overdone.

4 comments:

winedeb said...

Oh yum looking ! Hubby and I love omlets and we have them every Sunday morning. Kind of a ritual thing, if you know what I mean. The addition of mushrooms sounds great. I must try that!

Shayne said...

yes, always mushrooms on omelets, yum. We don't eat them very often because I can have issues with eggs (tummy craps and such) unless they are really fresh and cooked just right; however, I love eggs. Crepes are our Sunday morning ritual, I think a ritual like this is important for the family... and fun.

Erin S. said...

I have been on a fried egg kick for awhile--will have to get back to omelets--this looks good. The husband hates eggs though, so I don't eat them too often.

Also, thanks for the heads up about bananas--that's rather depressing news.

Christine said...

I also beat the eggs until frothy for my omelets - they seem to get a nice, fluffy texture that way. Your omelette looks great. I love mushrooms in my omelettes too.

p.s. we'll have to get together one of these days when the weather gets warmer :)