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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 2 |
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A quick breakfast or double for a brunch. Ingredients:
1 tablespoon butter |
4 -5 mushrooms, sliced thin |
1/2 cup chopped fresh spinach |
1/4 cup seeded and chopped fresh tomato (1 small tomato) |
5 large eggs, beaten |
salt & freshly ground black pepper, to taste |
1/2 cup grated cheddar cheese |
Directions:
1. Melt butter in a skillet or omelet pan until frothy.
2. Add the sliced mushrooms and sauté for about 1 to 2 minutes.
3. Toss in the spinach.
4. It should wilt in about 1 minute.
5. Add the chopped tomato and sauté quickly to simmer away any juices.
6. You don't want it to weep into the eggs.
7. Add the eggs and salt and pepper.
8. Keep the eggs moving by shaking and swirling the pan.
9. When they are about halfway firm, add the shredded cheese.
10. Continue cooking until done.
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