(still missing camera battery recharger, so no picture!)
Slightly Smoky Spinach Omelet
2 small shiitake mushrooms, thinly sliced
1 tbsp red pepper, diced
2 tsp olive oil
Heat olive oil over medium heat in a non-stick skillet. Add mushrooms and red pepper. Sautee until tender. Remove from skillet and set aside.
½ tbsp skim milk
Salt and pepper, to taste
1 tbsp olive oil
Beat 3 eggs together in a bowl. Add ½ tbsp skim milk. Season with freshly ground sea salt and pepper. Heat olive oil in the skillet. Pour eggs into the skillet. Turn down heat to medium-low. When the edges are set, gently lift the edges of the omelet with a spatula.
½ cup spinach, chopped
½ cup smoked Gouda, shredded
When the eggs are almost set, add cooked mushrooms and red pepper on top, spread evenly down the middle. Add the spinach and Gouda evenly down the middle. Cook for about a minute. Gently fold over one side of the omelet using the spatula. Let cook for another minute, or until the cheese melts.
Slide onto a plate and cut in half.