6 bacon slices
1 cup shiitake or white mushroom slices
2 cups fresh spinach
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups refrigerated hash browns with peppers and onions
1 8 ounce package 4 cheese blend shredded cheese, divided
1 plum tomato, chopped
Cook bacon in a nonstick skillet until crisp;remove bacon, and crumble. Reserve 2 tablespoons drippings in skillet. Saute mushrooms in reserved drippings until tender.Add fresh spinach, and cook 3 minutes. Remove mixture from skillet. Whisk together eggs and next 3 ingredients untilfrothy; stir in hash browns and 1 1/2 cups cheese. Pour into skillet and cook over medium heat. As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set. Fold over in half; place on a serving plate. Sprinkle with remaining 1/2 cup cheese and bacon. Makes 6 servings.
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