Hello Everyone!  Do you every have breakfast for dinner?  I do, actually quite often.  Breakfast food can be fast, nutritious, and delicious!  And I don’t know about you guys, but I am always rushing early in the morning and don’t spend too much time making a real breakfast, so the only time I make an elaborate breakfast, like an omelette, is in the evening.

Today I am sharing a breakfast omelette recipe that I like to make myself for dinner.  Although I do think I am a pretty good cook, unfortunately my omelette making skills are a little bit lacking.  Part of this may be due to the fact that I refuse to use Teflon coated pans.  (Teflon is reeaaaallly bad… check out this article of you are interested)  Anyways,  I realize that this particular attempt is not the prettiest, but it did not fall apart, and that is pretty awesome for me!  It looks like an omelette, so I seem to be improving!  It was also pretty delicious!  Here is the recipe!!!

Ingredients:

• 2 tsp olive oil
• 2 eggs (I recommend farm fresh, or free range)
• 1/2 of a small cooking onion, chopped
• 4 large mushrooms, chopped
• 1 large hand full of spinach
• 1 slice of American cheese (real cheese, thinly sliced, from the deli, if you use thicker cheese add 2 WW PP to the total)
• Salt and pepper

Instructions:

Crack open your two eggs in a bowl and whisk them together until the yolk and egg white are completely combined.  Heat the olive oil in a pan until it is hot, but not hot enough to smoke.  Add the onions and saute over medium high heat until they start to turn brown or caramelize.  This brings out the sweetness of the onions.  Add the mushrooms and saute for a couple more minutes.  Add the spinach and saute until it is just wilted.

At this point spread out your veggie mixture evenly in the pan.  It is also important to make sure your pan is heated over medium heat at this point.  If you are too hot, or too cold, the egg will stick really badly to the pan.  Add the egg mixture to your saute pan, and the egg should start cooking immediately.  I like to try to run a knife or spatula along the edge of my egg to make sure that it doesn’t stick.  Place the cheese on top of your egg mixture and let it continue to cook.  Once you think that the egg is solid enough, use a spatula to flip one half over to create the omelette shape; this is the hard part… and I am not going to lie, it takes some practice.  After this, I like to put a cover on my pan to help the egg to cook through.  I also flip the omelette a couple of times, but it is probably best to keep the flipping to a minimum.  That’s it!

Serves: 1, WW PP: 7