We haven’t seen much of the sun lately, but on this particular afternoon a couple of days ago, it popped out to say hello. And what perfect timing! It felt so good to sit in the sunshine and eat my mushroom omelette for lunch. Add in some fresh spinach to naturally wilt under the heat of the omelette, and it’s a lovely luncheon for one!
- 2 organic eggs
- butter (I used Earth Balance)
- handful mushrooms of choice
- 1 clove garlic, minced
- tamari sauce
- sea salt and cracked black pepper
- spinach (optional)
Crack eggs into bowl, and gently beat with fork. Set aside.
Heat non stick skillet on medium high heat. Melt enough butter to coat bottom of pan thoroughly. Add in mushrooms and garlic and saute for about 2 minutes. Add in Tamari sauce and pepper, cook for another minute. Remove from pan. Add in more butter, again to thoroughly coat bottom of pan. Pour in eggs and swirl around to coat entire surface of pan. Let sit for two minutes – do not touch!! When you can reach spatula under one side, it is ready to fold. Add half the mushroom mixture on one side of omlette and fold the other side to cover. Cook one minute, flip and cook for another 30 seconds to a minute.
To serve, place omelette atop fresh baby spinach and top with the remainder of the mushrooms.