Mushroom Omelette : How to make mushroom omelette



Mushroom, Spinach, and Swiss Scramble

Mar 28, 2014
mushroom spinach and swiss scramble
Iain Bagwell; Food Styling by Anne Disrude; Prop Styling by Megan Hedgpeth

Jazz up your scrambled eggs in the morning by adding meaty mushrooms, vibrant spinach, and gooey cheese.

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Cal/Serv:
Yields:
Prep Time: 0 hours 20
Total Time: 0 hours 20
Ingredients
large eggs
kosher salt
Pepper
2 tbsp. olive oil
medium onion
cremini or white mushrooms
spinach
Swiss or Gruyère
Directions
  1. In a large bowl, whisk together the eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, about 8 minutes.
  3. Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.
  4. Meanwhile, heat the remaining tablespoon oil in a 10-inch nonstick skillet over medium heat. Add the eggs and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.
  5. Add the spinach to the eggs and cook, folding it in, until beginning to wilt. Fold in the mushroom mixture and Swiss or Gruyère.





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Mushroom, Spinach, and Swiss Scramble
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Date: 16.01.2019, 19:38 / Views: 72483