Let’s talk about food. I’ve given my topic a lot of thought this week… in fact I think I’ve over thought it. There is just so much to say about food. So I’ve decided to begin on a personal note.
I love food. I love to make a recipe and tweak it so it’s better. A little richer, tastier or healthier.
Honestly though, I don’t have any time to “play” with my food. (I love that I’m allowed to “play” with my food as an adult). Who has the time to cook and really enjoy it with the business of family activities? In fact during the week it’s more of a “chore” to cook. I realized that something had to change in order for me to enjoy cooking and to continue making food for my family they would enjoy. The other side of the coin would be eating out all the time and that is just not going to happen.
Through the weeks I’m going to share ideas for healthy, easy food to eat and how to make it work so you don’t have to cook for hours each day. On that note, let’s start with breakfast. I typically am not a morning person. I have a hard time even thinking about what I’m going to cook if I haven’t had my six shot latte. I began asking friends for ideas on what I could cook, which lead me to my favorite breakfast – a spinach, portobello mushroom omelette. This is such an easy recipe. You can even make the bulk of it in advance to last you for several days. There’s minimal cooking in the morning if you are on a tight schedule and it’s healthy.
Spinach Mushroom Omelette
1 medium onion (I prefer sweet onions)
8 – 12 oz fresh spinach
2 – 3 portobello mushrooms, sliced
1/2 C egg whites
salt & pepper to taste
feta cheese (or low fat swiss if you don’t like feta)
avocado, sliced for garnish
I usually make the filling of the omelette in advance for the week. To do that chop your onion and portobello mushroom. Saute your onion till it is caramelized, then add the mushrooms. Saute them till the juices are released, then add the spinach and cook until it is wilted. Add salt and pepper to your taste. Refrigerate until you are ready to use or use it right away.
Now it’s time for the omelette.
Mix your egg whites and egg. Typically one egg equals a quarter of a cup of egg white. I usually add half cup of egg whites and one egg. Whisk your eggs together and add salt and pepper to taste. Add oil to your pan and bring the pan up to temp. When the pan is up to temp add your eggs. Let your eggs set up on the bottom of the pan then gently start swirling the uncooked eggs to the side of the pan. Then gently lift the edges of the egg and let the rest of the uncooked egg slide to the bottom of the pan. Once the egg has set gently slide your spatula underneath the egg and flip it over. Warm your mushroom, spinach and onion mixture for a few seconds in the microwave. Now you can start adding the mushroom, spinach, and onion mixture to one side of your cooked egg. Sprinkle with the feta cheese and fold the other half over. You can garnish your omelette with sliced avocado or fat-free sour cream. Breakfast is served.
Now that I’ve had a healthy breakfast and have energy to cook let’s get started cooking for the rest of the day.
Check in next week for more ideas and let me know if you tried the omelette and what you think!