Stop Blogging and Cook

DAILY POST MAY 26th:  THAT HUMP ON THE PLATE ISN’T MEAT

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Butter
Cream
Black pepper
Goat Cheese

GREEN MARKET
Eggs
Green onion
Mushrooms

T I M I N G

SERVES 1
PREPARATION TIME: 10 – 20 min, depending upon how many ingredients you add
COOKING TIME: 5 min

1. Saute vegetables.
2. Heat another skillet.
3. Pour in eggs, swirl, cook, remove.

C O O K  /  P R E P A R E

INGREDIENTS
2 TBSP butter, divided
1 green onion
3-4 mushrooms
2-3 eggs, depending upon your appetite
Dash freshly ground black pepper
OPTIONAL  1 TBSP cream
2 oz goat cheese OR feta, crumbled
OPTIONAL herbs:  basil, cilantro, rosemary

COOKING/PREPARATION

1. Heat 1 TBSP butter in skillet; saute vegetables until tender.  Make sure vegs are cooked before beginning the egg so that they are ready to add as soon as the eggs are cooked.
2. Melt 1 TBSP butter in a medium-size skillet, running it  up the sides a little.
3. Beat eggs lightly in a bowl; add pepper & OPTIONAL cream.
4. When the butter begins to bubble, pour egg mixture in skillet, tilting it so the bottom is fully covered. As egg begins to set, lift it up a little to let the uncooked egg flow to the hot part of the skillet.  Shake the pan back & forth to try and dislodge the bottom of the omelet from the skillet.  This is the part that takes some practice.
5. Before the top of the egg surface is fully set,  spoon the vegs in the center of the omelet lengthwise.
6. Add the cheese and OPTIONAL herbs.
7. Fold over one side of the omelet to cover the center, then fold over the other side to cover the center.  With a long spatula, remove the omelet to a plate.

S E R V E

There you have a beautiful omelet, suitable for breakfast (with fruit),or a light, summery lunch (with a good, whole grain bread) or dinner (with a grain salad (Quinoa Cider Salad or Forbidden Rice Salad).