Mushroom and Spinach Omelet

 olive oil

mushrooms, chopped

salt

3 whole garlic cloves

2 whole springs of thyme

handful of spinach

In a skillet add olive oil mushrooms and salt. Add garlic and thyme.  Cook for a few minutes to blend flavors.  Remove garlic and thyme and add spinach.  It will quickly wilt. Set aside.

 

Omelet:

3 eggs

1 Tbsp water (optional)

chives, fresh, minced small

tarragon, fresh minced small

parsley, fresh minced small

Whisk the eggs with 1 Tbsp water.  Add the herbs and pour into a nonstick skillet. Mix around for a minute and let still.  Fold in thirds. 

*Note:  Can serve spinach/mushroom mixture on the side of omelet or place inside omelet while cooking. If inside omelet will be only in half.

Vegetable Omelet

 Yield: Two 2-egg omelets

2/3 cup sliced summer squash

2/3 cup sliced fresh zucchini

2 Tbsp oil, divided

4 eggs, beaten, divided (may substitute 2 egg whites for each egg if needed for lower fat intake)

2 slices white cheddar cheese

1.  Heat 1 Tbsp oil in omelet pan over medium heat.

2.  Saute zucchini and squash in oil for 4-5 minutes until tender.

3.  Remove vegetables an keep warm.

4.  Add additional Tbsp oil to warm pan.  Add two beaten eggs and half of the vegetables.  Flip and cook thoroughly.  Fold in half and top with 1 slice of white cheddar cheese.

5.  Make second omelet with remaining ingredients.

Mushroom, Onion and Cheese Omelet

2-3 eggs

butter

4 mushrooms, sliced

1/3 cup onion, chopped

cheese

1.  In a small pan saute onion and mushrooms in butter.

2.  In a 6 inch skillet add stirred up eggs. Move each side to the middle and let the egg mixture fill in the space until set. (front, back, side, side)

3. Add mushroom, onions and sprinkle cheese on one side.  Fold over and cook for 1-2 minutes on each side.  Serve topped with more cheese, parsley, chives or salsa

Omelet

Using a griddle skillet butter a rectangle size (1/2 foot) spot.  Spoon on eggs very thin line by line.  Salt and pepper to taste.  Add sliced mushrooms, cheese, onions etc...  Roll up carefully.  Very Quick. 

Recipe: by Travis Whiting

Chickpea Omelet with Mushrooms, Onions and Kale

Serves 2

For the Omelet Batter:

¾ cup chickpea flour

½ cup unsweetened soy, hemp or almond milk plus more if needed

2 tsp apple cider vinegar

2 tsp nutritional yeast

½ tsp no-salt seasoning bend

½ tsp turmeric

¼ tsp baking soda

1/8 tsp black pepper

For the Vegetables:

½ cup chopped onions

½ cup chopped red pepper

2 cloves garlic, chopped

1 cup sliced mushrooms

2 cups thinly sliced kale

½ cup low sodium salsa or chopped tomato

In a small bowl, whisk together the omelet batter ingredients Add an additional 1-2 tablespoons of non-dairy milk if mixture is too thick to pour.

In a 10-inch non-stick skillet, heat 2-3 tablespoons water and saute onions, red pepper and garlic for 2 minutes, add mushrooms and continue to cook until soft and tender, about 3 more minutes. Add kale and stir until wilted. Remove from pan.

Clean skillet and lightly wipe with olive oil. Pour half of the batter into the pan and swirl to evenly cover the bottom. Place half of sauteed vegetables on top of one side of the omelet. Cook until the omelet bubbles and starts to firm up along the edges (about 2 minutes).

Gently fold over one side and cook for another minute. Cover with a lid, remove from heat and allow to steam for 5 minutes.

Repeat to make second omelet. Serve with salsa or chopped tomato.

Omelet Bites

nonstick cooking spray
12 large eggs
salt, coarse
black pepper, freshly ground
1/2 cup green pepper, finely diced
1/2 cup cherry tomatoes, halved
1 cup cooked quinoa
1/4 red onion, thinly sliced
1/2 cup baby spinach, chopped
1/2 cup shredded cheddar cheese

1.  Preheat oven to 350 degrees.  Prepare a 12 cup muffin tin with non-stick cooking spray.
2.  In a large bowl whisk eggs.  Season with salt and pepper. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese
3.  Transfer to muffin tin using a 1/3 cup measuring cup.
4.  Bake until egg is completely set, 20 to 25 minutes.