Mushroom Spinach Omelette
Appliances Needed: Magic Bullet (or a whisk), Stovetop, rounded frying pan
Taki's Level of Difficulty for College Students: stressed stressed (flipping is a pain)
Canola oil or nonstick spray
2 eggs
handful of chopped mushrooms
1 teaspoon dried dill (or 1 tablespoon fresh dill)
thawed frozen spinach (optional)
pinch of kosher salt
freshly ground black pepper
Other filling ideas
sliced deli
tomatoes
cheese
peas & carrots
bacon
With the magic bullet (or a whisk), whip the eggs, salt, and dill until airy and fluffy (not stiff).
On medium-high heat, drizzle oil on a frying pan. Saute the mushrooms until cooked. Remove the mushrooms, but leave a bit of their moisture-goodness. Regrease the pan with a bit more oil or nonstick. Lower the heat to medium-low. Pour the egg mixture in the pan and keep a close eye. Occasionally lift the edges with the spatula to make sure it doesn't stick. When the bottom is cooked, put the mushroons on the side furthest from you. Also add the thawed spinach. Flip your omelette so it looks like a half-moon. Then carefully flip your omelette over to let the other side cook up, too. The whole egg process shouldn't take more than 4 minutes.
Remove from heat and sprinkle with pepper. Add shredded cheese, too if you like.
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