Scrambled Omelet


3 tablespoons milk
1 tablespoon tbsp olive oil+ 2 olive oil
6 button mushrooms, cut into small bite size pieces
1 small onion, finely chopped
1 handful of fresh spinach, chopped
1 Roma tomato, seeds removed and chopped
1/4 cup turkey ham, shredded
1/4 cup muenster cheese, shredded


In a hot skillet, add 1 tbsp olive oil and saute onions and mushrooms with salt, pepper, crushed chili peppers, and cumin. Add spinach and cook for 1-2 minutes. Add tomatoes, stir, and remove from heat. Set aside.
In a bowl, beat eggs with pinch of salt and dash of black pepper.
Turn on the broiler and make sure that you use ovenproof skillet or just cover the skillet's handle with aluminum foil to protect it from direct heat.
Heat a large skillet, add 2 tbsp olive oil and let it heat up. Pour eggs into the skillet, stir by pulling the outer edge to the center (one full circle). Add veggies by evenly arranging them over the eggs, add ham and sprinkle cheese over the top.
Put the skillet under the broiler for 2 minutes for eggs to set and cheese to melt.


This was an easy and quick prepared dinner after a busy day. I'm starting to feel little sad for not having enough time anymore to spend as much time in the kitchen as I would like to :(

I made one large scrambled omelet and share it with my daughter, but you can make smaller individual ones.

We enjoyed our scrambled omlet with taosted pita wedgies an dry cured black olives.


4 servings


Sunday, March 13, 2011 - 1:34pm


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