Spring Green Onion Omelets with Shiitakes

4 eggs
1 cup spinach, finely chopped
3 spring onions, finely chopped
1 cup shiitake mushrooms, sliced
1 tsp garlic, minced
2 on-the-vine tomatoes, diced
Olive oil, balsamic or red wine vinegar
Feta cheese
Salt, freshly ground black pepper

In a skillet, heat olive oil to medium heat. Add garlic, mushrooms, and onions and sauté with salt until mushrooms are soft. Add spinach, tomatoes, and a light toss of balsamic or red wine vinegar. Stir and cover until spinach is wilted. Remove from heat. In a mixing bowl, crack 2 eggs per omelet and whisk with a little salt, freshly ground black pepper, and feta cheese to taste. In a small skillet, heat a light coating of oil again on medium heat then pour in eggs and cook eggs almost until they are firm.  Place some of the veggies on one half and gently fold the omelet over the veggies. Serve with a side of steamed lemon pepper asparagus for a delightful brunch. For extra flavor, use goat’s milk feta or for a veggie omelet, omit the cheese and serve with avocado slices.

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