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Sunday, May 11, 2014

Spinach Mushroom Cheese Omelette: Ovo Vgetarian


Egg Mixture:
4 'free-range' eggs
(we can visit the farm to see if chickens are well treated)
1/4 tsp. salt
1 Tablespoon water

1 slice cheese
4 bacon sliced into pieces 
(made from animal or plant meat -we used 'Morning star' veg. bacon here) 
1 cup (packed) spinach
3 medium white button mushrooms sliced
1/4 of a medium red bell pepper diced
1 medium roma tomato sliced 
1/4 of a medium red onion
1 big clove garlic finely minced
salt to taste
black pepper to taste
1 T olive oil 


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Putting it All Together:
Heat the pan you used to saute the filling or get a new pan 
Put 1 T olive oil and 1 T butter
(whatever animal or plant oil or butter your body prefers)
Add the egg mixture
Spread the egg mixture throughout the pan
When almost done, spread the filling mixture in one half of the omelette
Add the cheese all over the filling
Cover with one side of the omelette
Transfer into a serving platter. 

Egg Mixture
Put all the egg mixture ingredients in a bowl
Whisk the egg, water and salt
Set aside

Prepare and cut the food items needed for the filling
Heat the pan
Saute the garlic and onion in the olive oil
Add the 'bacon' pieces, tomatoes, mushrooms and red bell pepper
Mix and taste

Add the mushrooms


Add the spinach

Mix and when cooked, set aside.


Fry the egg mixture

 Add the filling in one side of the fried egg mixture

 Add cheese on top

Fold half of it on top

Eat and enjoy.

Note: I ate about 3/4 c of this 

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