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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mushroom, Spinach and Feta Omelet

[heart_this] · Mar 15, 2008 · 26 Comments

Mushroom, Spinach and Feta Omelet

Omelets are a really nice weekend breakfasts. An omelet is eggs cooked in a pan and then folded over some kind of filling. The filling can be whatever you want it to be. The combinations of fillings are almost endless. This time I filled my omelet with sauteed mushrooms, spinach, feta and dill. Omelets are pretty easy to make though you want to be careful that the egg does not stick to the pan. Using a non-stick pan and some butter really helps.

Mushroom, Spinach and Feta Omelet

Mushroom, Spinach and Feta Omelet

Mushroom, Spinach and Feta Omelet

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 6
ingredients
  • 1/2 tablespoon butter
  • 4 ounces mushrooms (sliced)
  • 2 ounces spinach
  • 1 tablespoon dill (chopped)
  • a touch of butter
  • 3 eggs (lightly beaten.
  • 1 ounce feta (crumbled)
directions
  1. Melt the butter in a small pan.
  2. Add the mushrooms and saute until golden brown.
  3. Add the spinach and saute until wilted.
  4. Add the dill and the mixture aside.
  5. Melt the butter in a small pan.
  6. Add the eggs and spread them out to cover the entire bottom of the pan.
  7. Cook the eggs until the top is almost set.
  8. Place the mushroom mixture and the feta on one half of the eggs.
  9. Fold the uncovered half of the eggs on to the spinach mixture.
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Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage
Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans
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Breakfast, Egg, Food, Gluten-free, Low-carb, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. noble pig says

    March 15, 2008 at 8:05 pm

    Kevin-again you slay me. This beats my kids leftover waffles that I ate for breakfast. Feta in an omelet surely overrides the need for cheddar.

    Reply
  2. Sophie says

    March 15, 2008 at 8:07 pm

    This looks gorgeous Kevin. I’m just getting into using dill a bit more – it’a subtle flavour but very distinctive (in a good way!)

    Another gorgeous omlette along these lines is Nigella Lawson’s corsican omlette (goats cheese and mint – gorgeous)

    Reply
  3. Ferdzy says

    March 15, 2008 at 8:54 pm

    Lovely omelet, Kevin. I have to say mine have a tendency to look more like scrambled eggs. Love that spinach, feta and dill though.

    Reply
  4. Dani Spies says

    March 15, 2008 at 9:08 pm

    Kevin, Kevin, Kevin…do you ever stop cooking? Seriously, you always having something d’lishes up your sleeve! This omelet looks and sounds amazing!!

    Reply
  5. Peter M says

    March 15, 2008 at 9:33 pm

    Kevin the omelet looks great those flavours are right up my alley.

    To help prevent sticking when making an omelet, take half the cracked egg shell and fill it with water and add that to your egg mix.

    Reply
  6. Anonymous says

    March 15, 2008 at 9:35 pm

    Hi Kev,

    Nice post, your welcome to join the NO1 food blogging forum at http://jeenaskitchen.com

    See you there.

    from
    Admin`

    Reply
  7. Pixie says

    March 15, 2008 at 9:50 pm

    I’d love to have this for breakfast!

    Reply
  8. Karina says

    March 15, 2008 at 10:21 pm

    A fabulous combo and beautiful presentation. I love the openness- with the filling spilling out.

    Reply
  9. Tania says

    March 16, 2008 at 12:20 am

    I had half a muffin this morning before dragging my carcass into the office for a Hellish Weekend of Work. Oh, what I wouldn’t have done to have had just a bit of that gorgeous omelette!

    Reply
  10. Steph says

    March 16, 2008 at 2:21 am

    This sounds soooo tasty!!!

    Reply
  11. Proud Italian Cook says

    March 16, 2008 at 4:42 am

    Your omlette looks perfect, mine always ends up scrambled! lol Love your photo Kevin!!

    Reply
  12. RecipeGirl says

    March 16, 2008 at 5:59 am

    The addition of dill sounds pretty good. I always make egg-white omelets for breakfast. And my trainer has me adding avocado to that along with a bowl of fresh fruit.

    Reply
  13. diva says

    March 16, 2008 at 10:57 am

    i can never do without cheese in my omelettes!! thanks for sharing – i’m actually off right now to do a major shop, which means feta cheese is definitely on my shopping list. it’s so lush. cheers

    Reply
  14. Totoro says

    March 16, 2008 at 12:39 pm

    Hi My name is TOTORO.Your site is very interesting.
    I cooked and ate…..very nice.Yam-yam

    I will visit again.Please link to my site.Thank you.

    http://totoro-diet.blogspot.com/

    Reply
  15. Mike of Mike's Table says

    March 16, 2008 at 1:35 pm

    That’s a very nicely presented breakfast! I’m a big fan of omelettes on weekends, usually opting for some mix of peppers, salsa, and cilantro, but mine looks like quite a mess, lol. These flavors sound great!

    Reply
  16. Sylvie says

    March 16, 2008 at 4:10 pm

    Mmmhhh, that looks great and I’m sure it’d be great at any other time of the day as well.

    Reply
  17. Lisa says

    March 16, 2008 at 5:09 pm

    I always love it when you post recipes with mushrooms. Fantastic combination of flavors. Some of my very favorite things. Beautiful. I haven’t eaten breakfast yet, but now I’m quite hungry all of a sudden!

    Reply
  18. Holler says

    March 16, 2008 at 5:20 pm

    That looks lovely Kevin! I do like the fillings you used. I am quite lazy when it comes to omelettes and usually add cheddar & mushrooms or cheddar and onion, with lots of pepper. Maybe I need to spruce up my omelette ideas!

    Reply
  19. chriesi says

    March 16, 2008 at 5:57 pm

    Mmm…looks absolutely yummy.

    Reply
  20. Neen says

    March 17, 2008 at 3:48 pm

    Makes a great quick dinner too, as we discovered last week when we had an almost-empty fridge!

    Reply
  21. Patsyk says

    March 17, 2008 at 4:21 pm

    Kevin – you truly amaze me with everything you make! Your pictures are fantastic, and I am always left drooling over you latest recipe! I love omelets, but do need to work on the presentation… never terribly pretty. 🙂

    Reply
  22. Jaime says

    March 18, 2008 at 1:25 am

    what a beautiful looking omelet! mine always fall apart while i’m transferring them to the plate!

    Reply
  23. maybahay says

    March 18, 2008 at 9:30 pm

    perfect breakfast fare!

    Reply
  24. rhid says

    March 19, 2008 at 9:29 pm

    This looks tasty! I don’t usually like omlets as I find people don’t cook the eggs enough for my liking – but this looks delectable!

    Reply
  25. Darlene says

    May 24, 2009 at 6:46 pm

    Beautiful omelet! I keep stumbling on your blog as I search for healthy recipes. I’m always impressed with your recipes, comments and photos!! You’re on my favorites now. Please never leave the closet!

    Reply
  26. Anonymous says

    December 12, 2009 at 8:51 pm

    Just made this omlette for me and my boyfriend and had to thank you for it! Soo good!!! He loves feta cheese and I found a basil tomato feta and used that–went really nicely with everything. Also used olive oil instead of butter. Cooking is a new hobbie for me so thanks again! I had fun making this, and eatting it!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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