Good Morning Spinach Potato Omelette!

February 9, 2017

Omelettes are great. Plain and simple. The best thing about an omelette is that you can put anything into it your heart desires! I love to put fresh vegetables and awesome cheese into my omelettes. Everything else is what we call in New Orleans, lagniappe!

 

Leftovers are also a great addition to omelettes. Last night I had sliced sautéed potatoes for dinner. Those wonderful leftovers went into today's omelette.

I believe the main cooking accessory for an omelette is the perfect pan. I like my omelette open face, therefore I like a small nonstick pan. My favorite one is an iron, porcelain coated. By letting the pan come to heat and then adding a touch of oil it slides out flawlessly!

Here's a step-by-step on the beauty that I made this morning.

 

I sliced one slice of bacon into thin strips placed it on the bottom of the pan and covered with thin slivers of fresh spinach.

 

Let that cook for 5 to 6 minutes and then I added last nights potatoes.

 

I added some sliced button mushrooms.

 

Sometimes I like to scramble the eggs before pouring it on top of the ingredients. There are other times when I like to just crack the eggs right on top. This is how I did it this time.

 

The next step to the perfect omelette is my cheese! Anyone who knows me knows how much I love my cheese. I used a beautiful fragrant Jarlsberg.

 

For me onion is a must in my omelette. This time I chose a mild green onion.

 

I turn the heat down to medium and cover and let everything become lovely together.

I had some vine ripened tomatoes to have on the side of my omelette. I slice them, sprinkled with salt and pepper and drizzled with good olive oil.

Nothing gets my day going like an absolutely lovely breakfast. Now, go eat!

 

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