Omelet with Chopped Greens

Omelet with Chopped Greens
Serves 2
This is a basic, simple family brunch or lunch main dish that welcomes a
side salad and toasted onion bagels. As with any omelet, you can vary
the filling to suit the occasion, substituting fried potato cubes for
the mushrooms and a generous sprinkling of minced parsley for the
greens. Or you can give this dish an Asian flavor by using fresh
coriander with the eggs and stir-fried bean sprouts accented by soy
sauce for the filling
12 oz. sliced portobello mushrooms
3 Tbs. olive oil
1 bunch greens, such as watercress, dandelion or arugula
6 large eggs
Salt and freshly ground black pepper
1/4 tsp. crushed red peppers, optional
1/2 cup grated fontina cheese
Wipe sliced mushroom caps with damp towel and scrape off and discard
black gills from underneath caps. Heat large skillet and, when hot, add
2 tablespoons oil. Saute portobello slices, cooking until slightly soft
but not browned, 5 to 7 minutes. Remove from heat and set aside.
Rinse greens well, shake off excess water and chop into small, uniform
pieces.
Beat 6 eggs in large mixing bowl and season with salt and pepper to
taste and crushed red pepper, if using. Fold in grated cheese and
chopped greens.
Heat remaining oil in skillet. When hot, pour in eggs, cooking until
bottom sets, tipping skillet so uncooked eggs run to the pan. When egg
mixture is firm and bottom golden, heap portobello slices on one side of
omelet and flip other side over top to cover. Slide onto serving plate
or slice in skillet and serve.
PER Servings: 580 CAL; 33 G PROT; 45 G TOTAL FAT (13 SAT. FAT); 12 G
CARB.; 665 MG CHOL; 460 MG SOD.; 4 G FIBER
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes