Recipes
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Recipes
(for two)
3 eggs
1/2 cup each cheddar and mozzarella
1/2 bag fresh baby spinach
1 cup sliced frest mushrooms
2 tbsp. butter
Saute mushrooms and spinach in butter; gently stir, not beat, eggs cheeses, salt and pepper to taste; pour egg mixture over mushrooms and spinach and cook until the bottom has formed a crust; place omelet in oven set at broil; omelet will puff up and form a crispy crust (do not let burn).
Cut in half. and serve with grilled tomatoes and garnished with orange twist.
P.S. A large frying pan seems to work better for us. We have been getting the 10 oz bag of spinach and find we use less than half. So a 6 oz. bag would probably do split in half.
With this we serve individual fresh fruit salad and usually banana muffins, O.J. and coffee to start and after toast and home made preserves.
Pauline
Wedgwood House B&B
Lantzville BC
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