I know that I made a salad yesterday http://cookinginsens.com/2013/01/22/spinach-bacon-egg-and-mushroom-salad/ with almost the same ingredients, but I have a lot of spinach, mushrooms and, honestly, a lot of vegetables that I bought greedily at the farmers’ market on Saturday.
Mad Dog at http://maddogtvdinners.wordpress.com/ inadvertently gave me the idea for today’s plate. Thanks Dog. It was delicious!
I’ve been wanting to retry Rachel Khoo’s plain souffle omelette http://cookinginsens.com/2012/04/06/rachel-khoos-omelette-souffle-with-basque-piperade/ again, but with the addition of fillings.
This recipe makes an elegant, presentable, scrumptious breakfast/brunch/lunch for 4.
Spinach, Bacon, Mushroom and Brie Omelette
1 cup baby spinach
1/4 cup lardons
1 tbsp butter
2 scallions, sliced
4 mushrooms, sliced
1/3 cup brie, diced
4 eggs, separated
A pinch of salt
1 tbsp butter
Steam the spinach, squeeze dry and set aside. Brown the lardons, drain and set aside. Saute the scallions in the butter until soft, then add the mushrooms, continue to cook for about 2 minutes, remove from pan and set aside.
Whisk the egg yolks for 1 minute, then set aside. Beat the egg whites with the salt until stiff. Fold the whites into the yolks.
Melt the butter in an oven proof skillet on top of the stove, layer in the vegetables, lardons, and brie. Add the eggs and cook for about 3 minutes, then place the skillet in a preheated 350 F oven for about 4 -6 minutes.