Tailgates start early.....football and early make me thing of two things; eggs and bloodies. How about this week we feature eggs and in the coming weeks I will re-create my bloody mary bar (horseradish, pickled okra and olives, do I have your attention yet?) Oh wait, we are talking about eggs....here is an easy way to load up on protein before you hit the hot dogs and french fry stand at the stadium. Not sure this post is going the way I want, I should be hungry for eggs and instead I am thinking about fries and a spicy Bloody Mary. I feel like the book, If you Give a Pig a Pancake.....
The Ultimate Veggie Omelet
Ingredients:
2-3
eggs per omelet
1 T
water
Fresh
baby spinach
Baby
portabella mushrooms, sautéed*
Caramelized
red onions*
Brie
or goat cheese
Salt
and Pepper
Cooking
spray
*In
a sauté pan combine 4T olive oil and one sliced red onion, cook over med heat
until onion is soft and tender.
Remove
stems from portabellas and wipe clean with a wet paper towel. Slice thin and
add to same sauté pan, onions removed, no need to clean or wash.
Add
3T olive oil and baby portabellas and cook until tender and wilted. Turn off heat and sprinkle with kosher
salt and cracked black pepper.
To
make omelet:
Crack
eggs in bowl and add water, whip well with a fork or whisk
Heat
pan up on grill…you want it smoking hot
Remove
from grill and spray with cooking spray, place back on heat
Add
eggs to very hot pan
You
can stir them a bit from the inside out before they settle too much…you want to
move the uncooked egg to the outside edges
Add
spinach, mushrooms, red onions and cheese about 2 minutes before omelet needs
to be flipped.
Try
you had at flipping your omelet or fold in both edges to make an egg
burrito.
Season
with salt and pepper.
Serve
and eat immediately….no one likes cold eggs!
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