(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.
I finally got around to making Kath’s recipe for Baked Banana Oatmeal. It was delicous–although a little runny in the middle. And since it was brunch, I also had a hard boiled egg–need the protein to keep me going. I have half of the baked oatmeal leftover, so I’ll be having it again tomorrow for breakfast. Check out her post and make it for yourself.
I did more baking than usual this weekend:
1. Simple and easy pumpkin pancakes from Kath Eats. Not your typical white flour pancake, but delicous! I used a whole egg instead of egg whites. They were tasty with vanilla yogurt and a drizzle of maple syrup.
2. Vegan pumpkin muffins from Vegweb. This is the only pumpkin recipe I use–they come out perfect every time (I used my own cooked pumpkin).
3. Quick Whole Wheat and Molasses Bread. It must be good because it’s already half gone (which is why there’s no picture)!
4. Lastly, Vegan Chocolate Chip Spelt Cookies (I can’t find the camera, so no pictures) …
. . . So instead, here is a pretty, local purple potato:
First, the oatmeal:
I started the day with this beautiful bowl of oatmeal, whipped Kath style. I’m so glad I found her blog, just for this technique! Extra toppings were hemp seeds, flax, and a drizzle of maple syrup. I try not to buy bananas too often (not local, obviously) even though I love them and buy organic–I do have some frozen, but not sure if it would work in this recipe.
I love pizza, and since I haven’t had one in awhile and had leftover cooked ground beef, I decided to make one for dinner. I already had a frozen half whole wheat crust made from a previous batch (I always make 2 and freeze 1) so it was a quick and easy dinner. This pizza was a compromise: the hubby loves regular meaty pizza, I love veggie pizza. So I didn’t put on as many veggies this time. The other toppings were 4 sliced button mushrooms, ½ a zucchini, and about a cup shredded mozzarella.
I was going to make a side veggie to go with the pizza, but I knew I’d eat two slices regardless, and 2 slices of pizza is more than enough food for me.
Anything I make that involves dough, I like to call “rustic”, it lets you off the hook (of perfection that is!), but this is one of the best looking pizza crusts I’ve ever made.