Friday, September 12, 2014

Popeye Omelette (aka Spinach and Mushroom Omelette)

Quite a few years back, we used to live in Malibu and every so often we'd go out to breakfast at the Paradise Cove Beach Cafe.   You could sit outside and watch the ocean or people watch, whichever your preference was.  I used to love watching the seagulls divebombing the trays the waitstaff carried, and make off with the butter, never the toast, just the butter.  For some reason they never buttered the toast there.  And it was always fun watching newbies watch the show.  They could not believe their eyes as the seagulls would fly down, hover for a second or so, and then pick up whatever they fancied off of the trays.
They had a couple of specials there that I liked, the Coconut Macadamia Pancakes were to die for, sigh.  But I think my fave was this omelette.   It was so simple and so good.   And I can never quite re-create it, but I'm still trying.   I'm almost there, but I decided not to wait until I could show you the 'perfect' omelette, cause frankly this is too good not to share.    I don't put bacon in mine, but you could if you like.  I just like the trinity of Spinach, Mushroom and Cheese.
Spinach Omelette

Recipe:  Spinach and Mushroom Omelette
2 eggs, beaten with
1 tablespoon heavy cream
salt and pepper to taste, either before you cook it or after, I don't care.
1 teaspoon butter or non stick spray

2 teaspoons water, divided

4 oz. sliced fresh mushrooms, baby bellas work great here
1 cup fresh spinach
1-2 oz. sliced Colby Jack or Monterey Jack Cheese (or whatever kind you like)

Over medium heat, saute the mushrooms, til just done, pour egg over top, then layer the spinach leaves on top. Add one teaspoon water, then cover and let sit for just a minute or two until the eggs set. 














Then flip over and layer on the cheese,
add the second teaspoon of water . Cover with a lid, just about thirty seconds or so.  Fold over and tip out onto a plate.   Or if you're like me, carefully loosen the omelette, and place onto a plate.  Serve with sourdough toast.


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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