Scrambled Omelet Recipe

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Scrambled Omelet

Contributed by: Melinda

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.

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

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

Questions about this recipe?

Breakfast & Brunch Recipes

Scrambled Omelet