Thursday, July 21, 2011
Yield: 2 servings
1 teaspoon olive oil or butter
1 tablespoon scallions or green onions, sliced thin
1/4 cup grape tomatoes, sliced in half
1/4 cup mushrooms, chopped small, these can be sauteed first or added raw
small handful baby spinach leaves, wilted in hot water
1/4 cup cheddar cheese, shredded or sliced thin
4 eggs, very lightly whisked together
Break 4 eggs into a small bowl and whisk them together just for a moment, until they are combined. Place a non stick skillet over low/medium heat on the stove. When the skillet is hot, melt the butter or oil in it and tilt to coat the pan. Pour the eggs into the pan and tilt the pan to evenly cover the bottom with eggs. When the eggs start to set, very carefully run your spatula along the edges of the omelet and lift upwards with the spatula. This will prevent the omelet from sticking to the pan and it should also allow the uncooked eggs to run underneath and cook.
After just a few minutes, when the eggs have turned white on the bottom and are beginning to cook around the edges, place the assorted toppings on one side of the eggs.