Tag Archives: portabella mushrooms

Spinach and Mushroom Omelette

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I love eggs and omelets. They are healthy and you can cook so much with them. Here is just another omelette recipe I whipped up the other morning. Feel free to experiment yourself. Use completely different ingredients. Add to these. Just make what you think would be delicious.

Ingredients:

  • Cooked spinach
  • Cooked mushrooms, chopped/sliced
  • 1 egg
  • Splash of milk (optional, or use dairy free)

Instructions:

  • Grease small-medium pan and set heat to medium-low
  • Crack and whisk egg (with milk) until evenly mixed
  • Turn heat up to medium, medium-high
  • Once the bottom is beginning to solidify, evenly add spinach and mushrooms all around
  • Finish cooking omelette, then carefully fold one side over before carefully transferring it to a plate.

 

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Fabulous First Frittata Attempt

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Today I was planning on making more mini quiche/omelets, but with different ingredients. However, I made a spur-of-the-moment decision to bag that and try to make a frittata instead. I have seen all sorts of frittatas online and have been dying to try one. I really love the ones that use broccoli and/or spinach, but unfortunately, I had neither. One wonderful ingredient I did have, however, was potatoes (note: I really want to try to make a Spanish tortilla sometime). Potatoes, mushrooms, and turkey bacon. I usually only use chicken or turkey as my meats, because they are healthier and, in my opinion, better–tastier. I don’t even really like meats like bacon, but I will occasionally make an exception, like here. Notice that I used turkey bacon, so even though it is not great, it is better than regular bacon.

This was not a perfect, traditional frittata. In other words, I do not own a cast iron skillet (I should…) so I left out the bake-in-the-oven step. Nonetheless, this recipe turned out fabulous! It was so delicious and I can’t wait to make more and experiment with different ingredients. The texture was perfect: not mushy or slimy or anything like that. Everything was cooked to perfection!

For a vegetarian frittata, omit the bacon and use more of the other ingredients, or add your own.

Lastly, because I only used 3 eggs, this frittata was a little thinner than most…almost like a pizza frittata (Hmmm…)! But you can always add more eggs and ingredients, although I can’t say how the cooking time/method would change. Enjoy!

Ingredients

  • 3 eggs
  • 1 tbsp milk, approx (I don’t even measure)
  • 2 bacon strips
  • Cheese
  • Potatoes (I used a quarter of a large potato)
  • Portabella Mushrooms, cut up (1-3 handfuls)

Instructions

  • Preheat a medium frying pan with a little olive oil over medium high heat.
  • Slice potatoes (about 1/8-1/4 inch) and cook in pan until golden-brown (careful when flipping–oil is very hot).
  • While the potatoes are cooking, whisk eggs, milk, and a handful of cheese together well until smooth (I used a fork to mix) and cut/tear bacon into small pieces.
  • Once potatoes are done, remove them from the pan onto a paper towel (or two) to absorb any excess oil.
  • Then pour most (not all) of the remaining oil in the pan into the sink and cook mushrooms over a lowered temperature (they will still cook very fast; do NOT leave them). Once the mushrooms are done, remove them to a plate or paper towel.
  • Move pan to a new, cool burner and wait a minute for the pan to cool some.
  • Spread all of the bacon bits, mushrooms, and potatoes in an even, single layer on the bottom of the pan, and then pour the egg mixture on top. Sprinkle a little more cheese around on top.
  • Turn the heat to medium low and cook for about 10 minutes. After a while, when the egg begins to set on the edges, use a spatula to separate the frittata from the edge of the pan and tilt it so that the uncooked egg goes to the bottom.
  • The frittata will be finished when the egg is almost entirely set, and there is just a tiny bit of uncooked egg. But even that should not really move around if you tilt the pan. At this point, the frittata should easily come off/out of the pan. Gently and carefully slide your spatula underneath and slide the frittata off of the pan and onto a plate.
  • I like to cut mine into quarters (using the spatula). Serve immediately.

Portabella Cheese Omelette

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Breakfast recipes are so delicious and fun to mes around with. You can do so much with say, a simple omelette. Sometimes, if I’m in a lazy mood, I will just make a cheese omelette, but usually that just turns into cheesy scrambled eggs (so delicious!). This morning, I made one of my most delicious omelets yet: cheese, portabella mushrooms, red peppers, and chicken (omit for vegetarian). You can add and omit any toppings you choose–there are so many things to complete a wonderful omelette. Some other fillings I love are sausage and bacon (not too much), turkey, other peppers (yellow, green), and a variety of herbs.

Omelets take no time at all to make and are a food that almost everyone will enjoy! They are also great for brunch and some fruit or toast. I wasn’t terribly hungry this morning, so I just stuck to the omelette (plus I used a lot of fillings). Omelets always put me in a positive, happy mood. Don’t ask me why, they just do. They are a fun food to make, especially with other people. Two things I love to have when I’m cooking: people and music. I think with omelets, you are required to move around more, tending to the different parts, and that just makes me upbeat.

I am sorry I don’t have more pictures…I didn’t really think about getting pictures of my omelette before I folded it over, so the above photo is the best I have. It also appears that all my peppers have snuck to the back!

Ingredients:

  • 1 egg
  • 2 tbsp milk
  • Pinch of salt
  • 1/4 cup mushrooms, diced
  • 3 tbsp chicken, cut up, precooked
  • 1 tbsp red pepper, diced
  • 1/3 cup cheese

Instructions:

  • Grease a frying pan with about a tbsp of olive oil and turn heat up to medium high.
  • Toss mushrooms and peppers into the pan (and chicken if you need/want to heat it up). Sprinkle salt over food.
  • Wait a minute while the pan heats up and until you hear the food sizzling, and mix the egg and milk in a small bowl while you wait, along with 1-2 tbsp cheese.
  • Once the contents of the pan begin to sizzle, use a spatula to mix contents/flip them around. They will take about 2-3 minutes to cook.
  • Once finished, slide mushroom, pepper, and chicken onto a plate and turn heat down to medium low.
  • Pour egg mixture into the pan and swirl to make sure it is evenly distributed. Let sit until the edges and bottom begins to cook (you should see the egg whites turn white, as opposed to their clear-like color).
  • Begin to swirl egg mixture around every 20-30 seconds or so until all of the egg is cooked (swirl more often as the omelette gets closer to being done) and remove from heat.
  • Put all of the fillings on one half of the omelette and about 2/3 of the cheese. Carefully use a spatula to fold the omelette over, and then sprinkle the remaining cheese on top.
  • Carefully transfer omelette to a plate (can use the one the fillings were on) and enjoy!

What do you make in your omelets? Feel free to comment below!

Spinach, Mushroom, Chicken Stir Fry and Rice

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This is a healthy, delicious, and super easy recipes I whipped together the other night, just to try something new. I will be honest, I don’t love spinach on its own. I even sort of dislike it in salads. But cooked with other delicious ingredients? Stir Fried? Yum. I will eat all the spinach! I discovered that it taste so delicious with some portabellas especially. It made me think about making a whole new recipe with spinach and mushrooms…maybe some cooked spinach on top of a large portabella mushroom cap, topped with mozzarella cheese? Now that is something I will look into! Another recipe idea that this recipe made me think of is a spinach casserole, or a breakfast spinach casserole (with spinach, eggs, cheese, and whatever else I decide when I make it) or quiche. These are two recipes that I am definitely interested in making!

This recipe was just me throwing a bunch of ingredients together that I thought would taste good together, and the measurements may not be totally exact. But you can honestly just add however much of the ingredients you want (Just have mostly spinach and mushrooms, closely followed by chicken, and the less pepper than the other ingredients). For the mushrooms, you can use baby portabellas or large ones, just make sure you cut them up. For the chicken, I use about 2 inch pieces, precooked, so I just have to heat it up with the rest of the ingredients. If you are using raw chicken, however, you probably need to precook it. As for the pepper, I use anywhere from 1/2 to 1 pepper.

Along with the stir fry, I cooked some rice as well, because it completes the whole stir fry meal. This is such a delicious meal! The gluten free stir fry makes 3-4 servings. You can serve it over rice, or with the rice as a side, as I like to do. Lastly, you may be looking at these pictures and think something is missing…well you are right. I was out of red pepper when I made this, but (this is the second time I have made this recipe) the last time I made this recipe I loved the pepper, and I was mad that I was out. Oh well, it was still delicious gluten free stir fry!

NOTE: This can be made vegetarian by ommiting the chicken. You can replace it with more mushrooms or a different variety of veggies. I really want to try adding some squash and/or zucchini next time I make this. Then it really will be vegetarian and gluten free stir fry.

(I apologize for the terrible photo quality – these were taken from my cell phone because my camera was missing…yikes!)

Ingredients:

  • 4 tbsp olive oil
  • 2 tbsp Worcestershire sauce (gluten free)
  • 10 ounces uncooked spinach
  • 1 container (about 4 cups) portabella mushrooms
  • 1 red pepper (or any color), sliced
  • 1 1/2-2 cups chicken

Instructions:

  • Prepare a large frying pan on the stove top by covering/greasing with 3-4 tbsp olive oil.
  • Turn stove on to medium-high heat and preheat pan (about 2-5 minutes)
  • Add mushrooms, pepper, and chicken and then the spinach on top. Add Worcestershire Sauce evenly and stir ingredients around a bit.
  • Cover and cook for about 7 minutes.
  • Turn down the heat to medium and continue cooking for about 5 more minutes.
  • Serve immediately for best results.

Pesto, Chicken, and Portabella Pasta

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Spaghetti is a great, quick, and easy meal. I cannot count the number of times there has been no real dinner plan and we just throw a pot of water on the stove top to make some pasta. Easy solution.

This is a simple recipe as long as you follow the directions on your pasta packaging. From there, you just add and stir for the most part. I have an original, homemade pesto sauce, but I will update on that later. Tonight we were out of some of the ingredients so I just used some store-bought pesto (still yummy). Exclude the chicken from this dish for a vegetarian meal. This is such a delicious dinner no matter which ingredients you include. Tinkyada never fails to impress and the noodles taste so amazing with the chicken and mushrooms. The pesto adds great flavor, though I don’t prefer a ton. This was a great success.

This recipe gave me the idea to try pesto chicken in the future, and I hope to try it soon.

Ingredients:

  • 1 package pasta/spaghetti (I use Tinkyada with great results every time!)
  • Water (depending to pasta cooking directions)
  • 1 package baby portabellas, sliced
  • 1-2 tbsp pesto sauce (approx)
  • Precooked chicken breast strips

Instructions:

  • Cook pasta according to package directions.
  • Meanwhile, cook mushrooms (saute or boil).
  • Heat pesto for a few seconds, add to pasta, and stir until it is evenly distributed.
  • Add in chicken and mushrooms and continue mixing until everything is even and dispersed throughout noodles.
  • Serve immediately.

Veggie Dinner for Two

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A couple months ago I discovered a strong love of mushrooms. I mean I am just about obsessed with portabellas now. My mom and I are the two people in our house who will actually eat good food (a.k.a. we’re not too picky) and we love our dinners for two. Sometimes we go to a restaurant that only we enjoy, but sometimes we whip up something at home that only we like and appreciate. My favorite of these is our veggie meal.

This can easily be made totally vegetarian, but we like to cook our vegetables in bacon grease. Yum! We cook squash (2), zucchini (1), and portabella mushrooms all together in a large frying pan (along with the bacon, which we usually only use for flavor, although sometimes we’ll crumble and sprinkle it on top of the veggies. My brother will usually gobble the meat up once we’ve finished with it, though). Then we cover it and let it simmer until everything’s cooked and juicy. Once it’s all done, we spoon a bunch onto a plate and stuff ourselves! It is actually one of my very favorite meals.

So, Ingredients:

  • 1-2 squash, sliced
  • 1-2 zucchini, sliced
  • 1 pack of portabella mushrooms (sliced, non-sliced, button, large, it doesn’t matter as long as they’re sliced when you put them into the pan)
  • 4-5 bacon strips

Instructions:

  • Cook bacon in a large frying pan so that it is just shy of being done
  • Add sliced veggies and mushrooms
  • Stir/mix together
  • Cover, reduce heat, and let simmer until everything is cooked through
  • Serve immediately