Mushroom Spinach Omelet

Week One, Thursday

I had a hair cut appointment after work on Thursday, so I didn't have time to buy extra groceries or make a long meal. That would have to wait until Friday night.

I'm not a mushroom eater. I'll eat a portobello if it's mixed in with other things, but usually, it's "hold the mushrooms" when I'm ordering something. But part of the reason I'm doing this is to try new things.

These mushrooms look exotic and scary:
My friend Tina thinks these are chanterelles. I've never even heard of these.

We found some more normal looking mushrooms in the bag, and used them for dinner. I will have to use the exotic ones at some point, but I'm not ready for them yet.

For this night, I used eggs, spinach, mushrooms, and one of the rolls. A spinach, mushroom omelet! I also diced a potato and part of an onion for the side dish. (Roy deserves credit for all onions that appear in this blog. They make my ears tear, so he cuts all my onions for us.)



I learned how to cook omelets from watching chefs at omelet stations at hotel brunches. They usually cook the fillings first, then add the egg mixture. I have a stainless steel frying pan, not a non-stick, and I can never do this and keep the eggs from sticking. Plus, I wasn't sure about the timing, how long it would take the mushrooms to cook and how that would affect everything else. So I decided to cook the mushrooms first, and then add them to my whisked eggs.

I sauteed the mushrooms in butter in a second frying pan. I read instructions on how they tend to lose moisture and then absorb it again, but I only cooked them a few minutes on each side until they got soft. Roy tasted one for me and thought they were good. I cut them up into smaller pieces and set them aside until I was ready for them. I usually put spinach in the omelets I make, so that was nothing new. I ripped up pieces of uncooked spinach and put that in my whisked eggs. I prepped one batch of eggs and fillings for Roy, started cooking that, and then prepped my batch. I tasted a mushroom to make sure I really wanted to put them in my dinner - it didn't taste overly mushroom-y.

I had the potatoes and onions cooking at the same time as the eggs. At one point, Roy had to help me tend to the potatoes while I was dealing with the eggs. At one point, I needed to be in two places at once - still whisking my eggs while Roy's omelet needed to be flipped. His eggs got a little overdone, but they were still alright to eat. I usually just make eggs for myself. Maybe I should prepare both batches first in two different mixing bowls next time.