Arugula Feta Mushroom Omelet

folded omelet
Apologies for the hiatus. Fun fact: budget cooking really varies from region to region. What is cheat eats in Taipei may not be the same in San Francisco, and cooking for one is always a challenge…unless you don’t mind eating the same thing day in and day out. Omelets are a great way to use for leftovers in a single serving form.

I’ve spent the past week working through a box of macaroni and cheese and half a bag of spaghetti, and I just could not bring myself to eat spaghetti again even though I had bought an onion and mushrooms to spice things up. Instead, I sauteed the onion and mushrooms and then folded them into my omelet.

I also added a handful of arugula, because veggies are good for you. For those of you who don’t like the peppery taste of this green, it doesn’t have much of a flavor after it’s been cooked. You can also substitute spinach. The strongest flavor of this omelet is definitely the briny crumbly feta, and the Trader Joe’s brand that I used wasn’t as melt-y as the cubes of feta I’ve used in the past. Hmmm.

This is a quick, nutritious, vegetarian meal that is surprisingly filling. Usually, I associate eating carbs with a feeling of fullness, but I feel satiated without feeling heavy.

omelet-cooking

Arugula Feta Mushroom Omelet

NOTES: You’ll have roughly half the mushroom mixture left over so another scramble, quesadilla, etc. Or you can also use 1/4 onion and 1/2 a box of mushrooms.
INGREDIENTS

  • half an onion
  • a standard container of mushrooms
  • 2 eggs
  • a handful of argula
  • 2 tablespoons of feta
  • salt and pepper
  • olive oil

DIRECTIONS
Thinly slice the onion and mushrooms and saute in a medium sauce pan with a little bit of olive oil and a pinch of salt. Cook for seven minutes, stirring occasionally until mushrooms have cooked off their moisture and onions are beginning to brown. Remove the contents, wipe down the pan, and return the now empty pan back to the stove.

Add another drizzle of oil and toss in the arugula. Let it cook down for a few minutes. Meanwhile beat two eggs with a pinch of salt and a few cracks of pepper. When the arugula has shriveled, add the eggs and turn down the heat to low. Let the eggs sit for a minute before introducing about half of the mushroom-onion mixture to half of the omelet. Top with feta cheese. Let it sit for another minute before running the edge of a spatula around the edges. This will make folding it easier. Fold the omelet in half so it resembles a half circle. If it feels too liquid-y, wait for another moment.

After folding the omelet, let it sit for 30 seconds before flipping it so it could brown evenly. Let it cook for a final minute. The omelet should be moist but not drippy when prodded. In total, the egg cooking time should be about five minutes.

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