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Breakfast & Brunch Recipes

  1. Banana Breakfast Bars
  2. Multi Grain Griddle Cakes
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  4. Almond Cinnamon Coffee Cake
  5. Kohlrabi Sweet Potato Fry
  6. Energy Breakfast Rice
  7. Chard & Bacon Frittata
  8. Poached Eggs a la Melinda
  9. Scrambled Omelet
  10. Oatmeal Pancakes
  11. Marian C's Frittata
  12. Stovetop Frittata
  13. Breakfast Frittata
  14. Ham Strata (Baked Omelet)
  15. Roasted Red Pepper Strata
  16. Dutch Babies
  17. Spicy Indian Oatmeal

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?

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