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.