Omelet with Chopped Greens

[Guest guest]

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.

Sauté 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.

 

 

 

Wine Suggestions

If you are serving this omelet for dinner, accompany

it with a still Chardonnay such as Hogue Columbia

Valley Chardonnay. If you’re serving it for brunch,

accompany it with a Chardonnay-based sparkling wine

such as Pol Roger Non-Vintage Brut.

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

 

 

 

 

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