January 28
Omelets
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- Spinach Mushroom Omelet [View Recipe]
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Ingredients
- 10 ounces spinach
- vegetable cooking spray
- oil
- 8 ounces mushrooms
- salt & pepper
- 4 ounces mozzarella (sliced thin on box grater)
- 10 large eggs
Instructions
We start by defrosting the frozen spinach in the microwave. We put the frozen block on a microwave safe plate, add a tablespoon of water, cover with plastic wrap, and heat for a couple of minutes until warm. When defrosted, we spray our white plastic ricer with Pam (to try and discourage any staining) and add half of the spinach. We squeeze over the sink and then put the dry spinach in a bowl. We repeat with the remaining spinach.
In a nonstick pan, we add half a tablespoon of oil and heat over medium heat. When hot, we add the mushrooms. We stir occasionally, cooking until browned and tender. We season with salt and pepper and add the spinach.
In separate bowls, we ready the eggs. Each bowl has 2½ eggs, keeping track of which has the extra yolks and which has the extra whites. Our family has a preference for one or the other, otherwise we could have beat the two extra eggs and divided them amongst the four bowls. We add salt and freshly ground pepper to the bowls. We also have ready the sliced mozzarella.
We set the hot spinach-mushroom filling aside on a clean plate and add half a tablespoon of the oil to the pan. When the oil is hot, we whisk one bowl of eggs well and pour into the pan.
Using a rubber spatula, we push the cooked egg toward the center of the pan until the eggs start to set. When the eggs are almost set, we add a quarter of the spinach-mushroom mixture and a quarter of the cheese. We fold the omelet in half, pull the pan off the heat, and wait about 30 seconds for the omelet to finish setting up.
Then we slide the omelet to the edge of the pan, and turn the omelet out onto a warmed serving plate. We repeat this for the remaining omelets and serve with additional salt and pepper.
- Salad with Giardiniera
- Wheat Toast
We had some hope that our son might partake of the main course. He enjoys the spinach ricotta pizza from Brick Over Pizza down in Fells Point. He even eats the spinach off the pizza when he is getting full. It was just not the same, so he ate what his sisters both ate—some plain eggs and toast.
One of our favorite reasons for eating at home is to save money. The kids seem to have a natural inclination to prefer a restaurant over a home cooked meal. Despite this, they tend to be better behaved at home.
Getting the meal on the table can seem overwhelming some days. Once everyone is eating, we are more often than not quite content, which is the whole point of a home-cooked meal.