Rien ne me rappelle d' après-midi à Paris comme une omelette avec du pain, salade et un verre de vin blanc. Où est le Métro? . . .
OK, okay . . . back to reality.
Simply, hearty and versatile, you have to love the omelette. Add in whatever vegetables you have at hand. And if someone happens to start hovering in the kitchen and mumbling something about changing their mind about wanting some lunch after you start cooking, you can usually add in a few more eggs and share.
Spinach, Cheese, Mushroom & Leek Omelette Recipe
Serves : 2 Prep Time: 5 min Cook Time: 5min
1 tablespoon Olive oil
1 large Portobella Mushroom Cap, sliced
¼ cup Chopped Leeks
1 ½ cups Fresh Baby Spinach
2 ounces Swiss Cheese, chopped
Salt and Pepper to taste
1 cup Grape tomato for garnish
½ Portobella Mushroom cap, sliced
Heat oil in skillet set to med high. Sauté Leeks until soft and golden in color. Add mushrooms and continue to sauté until they are golden and reduced. Add spinach and sauté one more minute. Set Aside.
Sauté tomatoes and mushrooms for garnish. Set aside.
Lower skillet temperature to medium. Beat eggs until uniform in color. Add a splash or two of water (teaspoons?) to eggs and beat quickly with fork until frothy. Add eggs to skillet on medium heat.
Quickly top eggs with cheese and then spinach filling. When eggs are almost set (2-3min), but still slight liquid on top, fold over omelet and cook for 30 seconds more. Remove to plate and let rest for 2 minutes. Eggs will continue to cook and set.
Cut omelet in half and serve with garnish.