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Omelet with Chopped Greens
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