Friday, October 28, 2011

Mushroom, Goat Cheese, and Spinach Omelet

What are you doing this weekend?  Phil and I are having friends over again for dinner.  They have three kids so I'm trying to think of some kid friendly dishes.  Any suggestions?  I'm also hoping to get outside to clean up the garden before winter.  It's been so rainy lately I haven't had a chance. 

Of course you always have to make time for a leisurely breakfast where you can enjoy a cup of tea and read the newspaper.   Happy Weekend!

Yields 2


2 Tbs of canolla oil.
 5 Large eggs
1/3 Cup of milk
Salt and Pepper, to taste
1 Cup of Spinach, loosely packed
3/4 Cup of mushrooms, sliced (use your favourite kind of mushrooms)
1/3 Cup of goat cheese

For the omelet:

Heat a small non-stick frying pan on medium heat with half of the oil.  In a bowl whisk together the egg, milk and salt and pepper.  Pour half of the mixture into the pan and move the pan around so all the egg mixture covers the surface of the pan. Wait until the egg is beginning to set.  Working quickly, add half of your ingredients and close up the omelet making a half moon shape.  Cook for a few minutes and remove from heat.  Repeat for the second omelet. 

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