This omelet is filled with mushrooms, spinach, sundried tomatoes and feta. Topped with sliced avocado! Yum! Watch and learn! Subscribe to the Weekly Mix With Meg channel for more how-to videos!
Recipe: Ingredients.2 t. olive oil, ½ c. white mushrooms (sliced), ½ c. baby spinach, ¼ c. crumbled feta cheese, 6 sun dried tomatoes (chopped), 1 avocado (sliced), Sprig fresh thyme, or pinch of dried, Salt and fresh ground black pepper, 2 large eggs, plus 1 T. milk per egg, 1 T. butter
Directions: 1. Omelet Filling: In a nonstick skillet, warm the olive oil over medium heat and add mushrooms, sun dried tomatoes and thyme to the pan. Cook for 3 minutes and add the spinach, and a pinch of salt and pepper. Cook mixture for another 2 minutes, or until the spinach has melted but still bright green. Transfer to a plate.
2. Omelet: Break 2 eggs into a bowl, and add salt and pepper to taste, and whisk with a fork. In the same pan that the veggies were just cooked in, melt 1 t. of butter over medium heat. Add the eggs to the pan and life and swirl the pan so that the liquid portion of the eggs goes all the way around the edge of the pan to form a circle. Continue to cook until liquid on top is mostly cooked, then flip. Add half of the veggie filling, crumbled feta, and avocado. Fold the eggs over and cook for 30 seconds on the second side. Do the same steps for the second omelet
26 ноя 2017
