Like most people, we tend to have a fairly quickly prepared breakfast throughout the week, but indulge in a more leisurely meal at the weekend. Whenever possible, I like to include some vegetables, particularly if it’s a late-morning meal.
One of my favourites is an omelette with sautéed mushrooms, tomatoes and steamed spinach. It’s even better if we’ve also managed to snag some croissants from daughter Lauren at Petit Thuet.
- • 2 c cremini mushrooms, sliced
- • 1 1/2 tbsp olive oil
- • kosher salt
- • 2 roma tomatoes, cored, seeded and cut into 1/2″ pieces
- • 2 c fresh baby spinach
- • 4 large, fresh eggs
- • 2 tbsp butter
- Heat 1 tbsp olive oil in a 10-12″ skillet over medium heat. Add the mushrooms and stir them until they begin to release their liquid. Sprinkle with 1 tsp kosher salt. Continue to sauté them, stirring occasionally. The trick here is to stir them infrequently enough that they brown, for about 8-10 minutes in total. Once they’re done, set them aside in a prep bowl.
- Heat 1/2 tbsp of olive oil in an 8″ skillet over medium heat (or re-use the larger skillet one if you don’t have a smaller one). Add the chopped tomatoes and stir gently until the tomatoes start to soften – about 3 minutes. Set aside in another prep bowl.
- You can either steam the spinach in a covered prep bowl in the microwave, or sauté it briefly in the same pan you used for the tomatoes, whichever suits. Once it’s barely wilted, set it aside in yet another prep bowl.
- Using a whisk (I like to use an immersion whisk so that the yolks blend completely with the whites of the eggs), beat two of the eggs in a medium prep bowl until foamy. Set aside while you prepare the skillet for the omelette itself.
- In the freshly cleaned 10″ skillet, melt 1 tbsp butter over medium-low heat until it barely foams. Tip the pan until it is completely coated with the melted butter. Return the skillet to the heat and gently pour in the eggs, tipping the pan until the eggs spread evenly across the bottom. Monitor the heat carefully. Eggs need fairly low heat. The result is a light, fluffy omelette that sets up well to be flipped. Once the eggs are cooked almost all the way through, gently shake the pan to ensure the omelette is free from the bottom. If you’re courageous, go ahead and try to flip it by jerking the pan back quickly. For those fainter of heart (and I include myself in that group), feel free to use a wide spatula to flip it.
- Once flipped, distribute half of the mushrooms, tomatoes and steamed spinach on one half of the omelette. Gently tip the omelette, filled side first, out onto a plate and fold the unfilled half over. Serve immediately.
- Repeat using the remaining two eggs for the second omelette.
- Bon appetit!
- Serving Size: 2