Foodgasms

(Note:  I didn’t take a picture of the omelet I made this morning.
This photo is courtesy of Perkins Restaurant.  Better photo TBA,
but for now, check out the awesome rolled “burrito” action on that omelet!)

As Poopdeck would say, “Eat your spinach, you no good infink!”  Okay I admit, I don’t even know what an “infink” is, but I do know that the spinach battles between Popeye and Poopdeck were epic.  Since those days, I have grown to love spinach.  This leafy green is chalk full of all sorts of good stuff:  iron, potassium, calcium, vitamin C, vitamin E, folic acid, beta-carotine, and alimentary fibers.  That’s pretty incredible for one single plant!

For breakfast I was craving something super cheesy.  I didn’t have enough time to make a quiche today, so I decided to make an omelet.

Omelets are nice because you can pretty much put everything and the kitchen sink in there, customizing according to what’s laying around your fridge and what your personal preferences are.  Here’s my basic recipe for my Italian Omelet I made this morning (I was also lazy this morning, and made everything in one pan):

INGREDIENTS:

• 2 cups of Spinach
• 4 large mushrooms, chopped
• 1/2 roma tomato, diced
• 1/4 cup onion
• 1/8 garlic clove (garlic powder is fine)
• 1/2 cup shredded cheese (I used mozzarella because it was on hand, I usually prefer feta or cheddar, but really whatever cheese you like is fine!)
• 2 eggs, scrambled (can add a little bit of water for a fluffier omelet)
• Olive oil, for cooking
• dash of Spike spice
• salt and pepper to taste

DIRECTIONS:

1. Pour about one tablespoon of olive oil into a large frying pan (or griddle) on medium heat.  Saute your spinach, about 3 minutes, until the spinach has greatly reduced in size.  Add the mushrooms and saute for a few more minutes, until the mushrooms are browning.  Add the onion and garlic, and saute until the onion is transparent.
2. Scrap the sautéed goodies into a bowl and set aside.  Make sure your pan is still well oiled, if not, add a bit more olive oil to coat every bit of surface area (this is important when you need to flip your omelet).  Spread your egg mixture across the pan, and evenly distribute by turning the pan.  Sprinkle the Spike evenly around the egg mixture, and salt and pepper.  When the edges are solid and the middle is mostly cooked through, put your veggies onto the center of the egg layer, spreading it a bit lengthwise.  Add your cheese and tomato.  This is where I differ from most people who make omelets.  I usually create a “burrito” shape when I fold my egg.  This way all of the ingredients stay inside, and steam.  Mmm.
3. To fold your egg, scrap around the entire egg layer with a rubber spatula to make sure it’s not sticking.  Fold the smaller end of the omelet over the top of the ingredients, and do the same on the opposite end.  Then take your large end, fold the egg over the ingredients, and then continue to roll the entire omelet up into your burrito shape.
   **This takes a bit of practice!  Don’t get discouraged!**
4. Because you’re egg and ingredients are already cooked, all you’re doing now is waiting for the cheese to melt.  You can turn the pan off and cover the pan with a lid at this point.  In a minute or two you have steamy… ooey gooey….cheesy… deliciousness!
5. Garnish and enjoy!!