Mediterranean Omelet

Last week, I tagged along with friends to Phoenix, for only one night, and stayed with friends of theirs.  I had a private casita – really nice.  Alan, our host,  fixed breakfast for us, which included this delicious omelet, full of great tastes.  Serving avocado on the side is great.  Picture isn't the best, as I took with my iPhone, but the omelet IS the best.

Follow this link to the recipe: 

Mediterranean Omelet

•  2T olive oil
• 2 cloves garlic, minced
• ½ cup shitake mushrooms, chopped
• ¼ cup of each, more or less, chopped:
• Green onions
• Green pepper
• Roma tomato
• Basil/mint, half and half
• 2 cups fresh spinach, chopped
• ¼ tsp salt
• 4 eggs beaten, or half egg beaters and half egg whites
• 2 ounces grated Swiss cheese

Night before:

  Saute filling in pan, adding in this order, one minute apiece:

1 T of olive oil

Green onions

Garlic

Mushrooms

Green pepper

Tomato

  Stir in basil, mint, salt and chopped spinach, and cook until just wilted, about 1 minute.  Remove from heat and refrigerate overnight.

Next morning:

  Beat eggs until smooth

  Heat refrigerated mixture in non-stick skillet, add second 1T of olive oil, then pour egg mixture over the hot veggies.  Stir until set to your taste.  Divide into 4 portions, sprinkle each with cheese, and serve.

NOTES:

·         You can, of course, do this all in the morning if you wish.

·         Can also add avocado, bacon or chopped ham, or whatever else you want.  The mint/basil mixture is the secret to the wonderful taste.