Wednesday, July 6, 2011

Green Omelette

Tonight was an "on your own" dinner, which means Matt has something normal (like pasta or chicken) and I have breakfast (or something weirder like oatmeal and ginger tofu). An omelette sounded good, but I wanted to sneak in some veggies also, so here's how it went.

Green Omelette
*serves 1, but easily doubles, triples, etc.*
2 eggs
2 small mushrooms
handful of spinach
3 TB cilantro
1 slice of bacon, chopped
Dash of salt and pepper

Preheat pan/skillet. FINALLY I remembered to spray with non-stick cooking spray after pan is already heated (right before you put food on). In a small bowl, whisk eggs with a fork or whisk, heh. 
Chop mushrooms and cilantro and add to small bowl. Add in spinach, bacon, salt and pepper. Stir a bit (if the bowl's not too full).
Pour egg mixture into pan and cook on medium heat for 4 minutes. When eggs are 75% cooked (just a little runny in the middle), flip half of omelette over. Let cook for a few more minutes, until no runnyness. Serve with your favorite bread and a fruit. A balanced meal, yes.

Have you seen these little gadgets?
They're by Zespri, the kiwifruit company out of New Zealand. Matt got some from work a while back, and I love them. Fruit knife on one side, spoon on the other. Great for melon. I know there are lots of melon spoons out there, but I'm digging these.

Happy Wednesday, happy evening, happy life.


No comments:

Post a Comment