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Scrambled Omelet

Talk about easy! Especially if you have any fun or elegant leftovers from a dinner party or such. Here's the last one I made, but you can change up the ingredients in any way you choose. Figure approximately 1-2 eggs per person depending on appetite.

What you need

  1. 4 large eggs, beaten with 1 to 2 tbl water
  2. 6 shitake mushroom caps, cut into thin strips
  3. 1 large shallot, minced
  4. 1 clove garlic, minced
  5. 1 cup cooked spinach (not canned)
  6. 1 tbl minced fresh chives
  7. 2 roma tomatoes, seeded and diced
  8. 1 oz. smoked salmon (Optional)
  9. Olive Oil
  10. Kosher salt
  11. Fresh ground pepper

How to make it

  1. In a medium non-stick skillet, sauté shallot and mushrooms until mushrooms are lightly brown
  2. Add garlic and spinach and sauté for about 2 minutes while stirring
  3. Add 1/2 tsp salt to beaten eggs - add to pan and dust with black pepper
  4. Using a spatula or wooden spoon, slowly stir everything together until eggs are mostly cooked, but still slightly runny
  5. Sprinkle chives and tomatoes over the top, turn off heat and cover with a tight fitting lid or heavy duty foil
  6. Let stand several minutes until eggs have finished cooking and tomatoes are warmed
  7. Garnish with smoked salmon if desired

You could add some creme fraiche or sour cream as a garnish on this dish if desired, although the flavors are delightful as they are.

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