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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A wonderful addition to a breakfast buffet or holiday morning, this easy omelet is full of flavorful and healthy goodies. A touch of red pepper flakes gives a kick, but you could leave that out and serve with a lil hot sauce at the table, if you'd like. Ingredients:
1 dozen large eggs |
about 10oz fresh baby spinach |
2 roasted red peppers, diced |
about 8oz fresh mushrooms, sliced |
2 cloves garlic, minced |
1 red onion, diced |
1/4-1t red pepper flakes |
8oz goat cheese or feta, crumbled |
about 1t greek or mediterranean seasoning(includes oregano, thyme, mint, black pepper, parsley, etc) |
a drizzle of fresh lemon juice, or sub balsamic vinegar |
olive oil |
butter |
kosher or sea salt and fresh ground pepper |
Directions:
1. In large bowl, beat eggs until frothy. Add a bit of salt and pepper and set aside.
2. In large heavy skillet(I used cast iron), drizzle a lil olive oil and heat to medium.
3. Add onion, mushroom and cook about 5 minutes, stirring often, just to soften slightly.
4. Add garlic, red peppers and red pepper flakes and cook another 5 minutes or so.
5. Add spinach and toss to coat and wilt. Cover for about 2 minutes, if necessary, to reduce the volume. You want the spinach reduced and wilted, but still bright green.
6. Remove from heat and set aside.
7. In an omelet pan or small heavy skillet, melt about 1/2T of butter over medium heat.
8. Add 1/2 cup of the beaten eggs(this should be 2 eggs worth :) and allow them to set up about 2-3 minutes, or so, depending on how you like your omelets done.
9. Add about 1/4 cup full of the spinach mixture to one side then sprinkle with some of the cheese crumbles.
10. Flip omelet and serve immediately.
11. Alternately, this mixture made great scrambled eggs, too! Just add the goodies to the just setting eggs, then scramble the devil out of 'em in the pan. Creamy and delicious, that way, too!
12. We served this with grilled flat bread drizzled with honey.
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