Omelet With Chopped Greens

[Guest guest]

Omelet With Chopped Greens

 

12 ounces sliced portobello mushrooms

3 tablespoons olive oil

1 bunch greens, such as watercress, dandelion or arugula

6 large eggs

salt to taste

freshly ground black pepper to taste

1/4 teaspoon 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.

Makes 2 servings.

 

 

 

[Guest guest]

the recipe sounds good. what is fontina cheese?

 

 

 

 

________________________________

AJ <aj788888

gourmet-recipes-for-1-or-2

Fri, March 26, 2010 6:41:16 PM

[veg_grp] Omelet With Chopped Greens

 

 

Omelet With Chopped Greens

 

12 ounces sliced portobello mushrooms

3 tablespoons olive oil

1 bunch greens, such as watercress, dandelion or arugula

6 large eggs

salt to taste

freshly ground black pepper to taste

1/4 teaspoon 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.

Makes 2 servings.