Add light and grow your own vitamin D! Mushrooms are the only item in your produce section that can perform this feat.
Vinny presents a photo-story today, for your viewing pleasure.
Read a story about mushrooms and learn more about their goodness, here.
Order your own mushroom farm (this plug is entirely unsolicited and freely given), here.
Easy Mushroom Omelet
- One bunch of mushrooms from your own mushroom farm (about 8 ounces)
- 1/4 cup chopped onion
- 1/4 cup chopped fresh spinach (if you have it)
- a little sea salt and some pepper (to taste)
- 1 tablespoon canola oil
- 2 tablespoons or so of grated romano or parmesan cheese
- 1 or 2 eggs, lightly whisked
Cook it up
- If your mushrooms are dried out, soak them in enough boiling water to cover for half an hour or so. Then chop them up into pieces the size of your little fingernail.
- Chop up some onion and spinach (if using) into similar-sized pieces.
- To a cast-iron or nonstick frying pan, add the oil. On medium heat saute the onions and mushrooms until they are limp and brown. Throw in the spinach and the cheese, stir and add salt and pepper to taste. Take the mixture out of the frying pan and put it onto a small plate.
- Add a dab more oil to the pan if needed and pour the whisked egg(s) into the hot pan. The eggs should begin to set almost immediately. Spread the mushroom mixture over half the egg. Once it has set completely, use a metal spatula to flip the egg over the mushrooms, then to serve the entire omelet onto your plate.
FYI – Vinny’s posting every two weeks, on Tuesdays still, during the summer. Hope you all have a wonderful summer holiday, sampling fresh fruits and veggies from local gardens. YUM! :)
PS Vinny’s alter ego (Sharon) made her weight loss goal since our last post – 30 pounds gone forever. Thanks, Dr. Moreno, for your helpful science-based advice.