When I started this blog, I did not imagine that I would be posting about omelets. I was back in my pre-MBA life. I had time to cook elaborate meals, a kitchen that could support me and plenty of space to entertain. Fast forward to my life in Paris and everything has changed. I am insanely busy even in the evening, I have a teeny tiny Parisian kitchen and no space to have people over. When I meet up with friends we go out to eat. I cook for myself most weeknights squeezing this beloved activity in-between management accounting and strategy homework. So I write about omelets. I write about meals that are sustaining, healthy, tasty and fast. I write about what I eat and I remember that sometimes simplicity is best.
Spinach, Mushroom and Caramelized Onion Omelet
-2 handfuls spinach, washed
-1/2 small red onion, thinly sliced
-6 small button mushrooms, stems removed and chopped
-salt and pepper
-1/2 tbsp butter
1. Cook spinach with a bit of water until just wilted. Rinse with cold water, drain in colander and chop.
2. Heat half of the butter in a non-stick omelet pan over medium-low heat. Add onions and cook until golden about 10-15 minutes.
3. Turn up heat and add mushrooms and salt and pepper to taste. Cook until mushrooms are tender and have released their juices, stirring constantly.
4. Add spinach, stir briefly, place in bowl and set aside.
5. Mix eggs in a bowl with a bit of salt.
6. Heat remaining butter in omelet pan over medium high heat. Add eggs. Cook until starting to set. Add spinach mixture spreading it out and fold omelet over.
7. Cook 30 seconds on each side until eggs are set and serve.