Spinach, Mushroom & Swiss Cheese Omelet - Video Recipe

I don't make Omelets enough. But when I buy a bunch of spinach and a carton of mushrooms, well, that's the time to do it. I like the addition of cheese to any Omelet.

I would put a Spinach, Mushroom & Swiss Cheese Omelet at the top of my favorite breakfast list. 

Sautéed spinach with mushrooms is a delish side dish on its own, but add cheese and eggs...Mmm.

I made the Omelet with fresh mushrooms and spinach, but you can use frozen spinach and mushrooms from the can or jar - just drain well.

I've been cooking with Swiss Cheese lately, but it's okay to use any favorite cheese, or just leave it out. I layer in the cheese first to melt.

Mushrooms sauté in just a few minutes. I used 3 sliced mushrooms for this recipe. It's okay to use more.

I sautéed spinach for a minute until soft. I removed the stems from 10 leaves. Again, you can use more spinach if you like - it depends on how fat you make the omelet.

Hey, when I shot this video, I did it in the evening, and it made a satisfying dinner, too.

You can cook the eggs for the Spinach, Mushroom, and Swiss Cheese Omelet any way. 

This is a 3-egg omelet. For a smaller 2-egg omelet, reduce the veggie amounts. Egg prices are finally going down this year.

I like the French way, which is mixing the eggs first, then sauté/stirring the eggs until firm but still moist in the middle. You can easily keep cooking the Omelet until firm all the way through if you are the queasy type.

My Spinach, Mushroom, and Swiss Cheese Omelet is veggie-fresh and gooey-cheesy in all the right ways.

You may not use up a whole bunch of spinach and a carton of mushrooms in one sitting, but there's always my Loaded Meatloaf recipe, which will take all leftover veggies.

Spinach, Mushroom & Swiss Cheese Omelet- VIDEO       Play it here, video runs 3 minutes, 29 seconds.

My YouTube video link for viewing or embedding: just click here.

Ingredients

3 to 5 Mushrooms - sliced, depending on size. Okay to use canned or jarred mushrooms - these are already cooked, so no need to sauté.

10 to 12 Spinach Leaves - stems removed. Spinach shrinks considerably. Okay to use canned or frozen spinach; just squeeze out any liquid - no need to cook; just add after defrosting or opening from the can.

1 Slice of Swiss Cheese - okay to use any favorite cheese, or just leave it out. A veggie-only omelette is tasty.

3 Eggs - I used large-sized. Okay to make a 2-egg Omelette; just cook fewer veggies.

2 Teaspoons Vegetable Oil - any type. I used a nonstick omelet pan. One teaspoon of oil for sautéing mushrooms and one teaspoon to sauté the omelet. You may need more oil in a regular frying pan.

Salt and Pepper - to taste. I leave out salt, as cheese has enough for me.

Directions

Brush off any dirt from the mushrooms. I sliced each mushroom into thirds. 

Remove stems from spinach leaves. Rinse leaves if necessary.

Add a teaspoon of oil to sauté mushrooms. Sauté over medium-low heat until tender - about 3 minutes. Allow mushrooms to sit without stirring until one side lightly browns. Turn over mushrooms and finish sautéing until they are tender.

You can add spinach leaves to mushrooms, or remove mushrooms then sauté/stir spinach. Spinach softens very quickly in about a minute. It may seem like a lot of spinach, but the leaves will reduce in size. I don't add oil, as the spinach leaves release a lot of moisture and soften.

Remove sautéed veggies. I used the same pan to fry the omelet. Add more veggie oil if necessary.

Lately, I make my omelettes the French way; that is, mix eggs and sauté them until damp but not dry.

Add oil to cover the pan, then pour the beaten eggs into the medium/low heated pan.

The main technique for cooking a French-style omelette is to stir the eggs until halfway cooked and still moist. This way, the eggs are heated all the way through but not stiff or done. 

Form an oval with the soft eggs large enough to hold the sautéed veggies and cheese. Fill any holes in the omelet shape with the softened egg.

I like to add the cheese first, so it melts quickly. Next, layer the sautéed mushrooms and spinach. I position the veggies towards the bottom half of the oval omelette to easily cover them when folding the omelette in half.

I use the spatula to first loosen the omelette, then fold it over the veggies. Sometimes the omelette will crack and break shape, but that's okay. You can easily press it together when it is a moist French-style omelette. I seldom make a perfectly formed omelette; oh well.

If you don't want a damp omelette, allow it to cook through before or after folding it.

Season the omelette with salt and pepper before serving. You can season the inside of the omelette if you want a cleaner presentation.

I sometimes top the omelette with a smear of melting butter for a luscious finish.

You can make a smaller 2-Egg Omelet; just sauté fewer veggies.

This recipe is adaptable. Make a Mushroom and Cheese Omelette,  a Spinach and Cheese Omelette, or a Spinach and Mushroom Omelette.

National Avocado Day - Recipe Videos and a Review

God, how I love avocados. My last bite on earth would be a simple slice of creamy Haas avocado.

This is a most delicious blog post you will want to bookmark for future viewing. And click on any recipe name to see all the original recipe photos and text.

July 31 is National Avocado Day, and I have a ripe basketful of recipes for you to use this most luscious and rich fruit.

The creamiest and richest Avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles County almost 100 years ago. Read about the origin story here. And if you need a reminder on how to tell when an avocado is ripe, just click here.

The simplest and most tasty Avocado recipe is for Avocado Toast. Just mash a ripe Avocado, season with salt and pepper, then spread it on warm toast. Use a tasty fresh-baked slice of bread if you have a local bakery or farmers market. But a nice nutty whole-grain grocery store brand is fine.



Here in Los Angeles, Avocado prices are cheap compared to other states since we are trade partners with Mexico. I shop at Latin markets were avocados are less than a dollar apiece. If you keep an eye on seasonal sales, you might find them for bargain prices, too.

I like to start the day with this green bauble of deliciousness, sliced and tucked into a cheesy Omelet. This is too much of a good thing, but what the heck.

Crostini is an Italian appetizer that starts with wedges of toasted bread and any favorite toppings. Add a fried egg, plus avocado, and dig in.

I like a fresh and creamy slice of Avocado on my taco, how about you? And all my yummy Taco Recipes are a click away, here.

If you have a local Latin market in the hood, then this next recipe is for you. Plus, this recipe is a real dollar stretcher. Avocado Crema is a mix of Mexican Crema (substitute with sour cream) and mashed Avocado. 

Mexican Crema is similar to sour cream (okay to use sour cream instead,) just sweeter. Use this recipe at your next Taco Party and serve it with chips, and top a taco or burrito -- so good.

Not all Avocados are created equal, just check out my Cheap$kate Dining Review of Del Monte Fresh Guac, here. Does it rate a perfect 9 or a lowly.... hmm, all I can say is looks can be deceiving.

If you have a favorite cold salad, then add a chopped Avocado for a rich addition. I like Macaroni Salad mixed with mayo, krab, and Avocado, which brings it over the top.

For these immigrant-bashing days, I have a Cesar Chavez Salad made with funky anchovies and illegal Mexican-immigrant-picked Romain lettuce with, of course, Avocado from Mexico.

The sushi California Roll was invented here, and boy, does the rest of the country owe California a big thanks. Even hardcore sushi connoisseurs will pick up a pre-made package in the deli section of a local grocery chain store. Check out my video below and see how easy a California Roll is to make.



You can't do a better sandwich than a BLT, or Bacon, Lettuce, and Tomato Sandwich. Oh, wait, I take that back - you can do better with the addition of Avocado, of course. Okay, now go and make yourself a BLT+A Sammie.

For my vegetarian friends and visitors, my Hummus Veggie Wrap includes a Homemade Hummus recipe. Sliced Avocado rounds out the ingredients list. 

I discovered Cuban cuisine here in Los Angeles. And I like to start my restaurant meal with a Cuban Salad, comprised of Avocado, tomato, sliced onion, and radishes, and mixed with vinegar and oil. Very simple but a great contrast to the typical heavy and rich Cuban Roast Pork.

For the dog days of summer, nothing is better than a cool Ceviche. There is nothing to cook, just drain a can of beans and mix in shredded krab, chopped onion, jalapeño, tomato, and of course, Avocado.

Chill it, then get out the tortilla chips and park yourself under a cool shady tree with a frosty mug of beer or your fave cold beverage and watch the world go by.

I can eat Avocados morning, noon, and night, and you can too if you hang out at the 99 Cent Chef's food blog.

 

National Egg Day

How I love eggs! Be they scrambled, fried, boiled, or even raw in a Pasta Carbonara.

And be sure to keep scrolling to check out some of the Hardboiled Chef recipes listed below (click on any recipe name to see the original blog post).

Eggs are always a great deal. I used to get my eggs from a local Dollar Tree for $1.25 for a half-dozen medium eggs. The last couple of years have seen a big increase in egg prices, upwards of about $5 per dozen - but prices are dropping again

My Egg Recipe is a NYC noshing favorite from the neighborhood bagel shop. If you can boil an egg and combine it with cream cheese, then you have a rich and creamy Bagel Spread. I first tried them with my wife in the Chelsea neighborhood bagel shop, Ess-a-Bagel. Check out my photo story spread of our Christmastime visit there.

It is simple to make a Boiled Egg & Cream Cheese Spread; just let the cream cheese reach room temperature while the eggs boil. Peel and chop the boiled eggs, then fold and combine the two, as my video recipe below shows.

I make a simply delish Egg Salad. It's the quickest and easiest recipe using boiled eggs.

Click on any photo to magnify.

Half a dozen cooked and peeled boiled eggs mixed with a little mayo and some chopped celery will yield a bowlful of creamy deliciousness that can go between 2 toasted slices of bread, as a topping for your favorite salad, or spread on your favorite crackers as appetizers.

Egg Salad Recipe - Video

Play it here. The video runs for 1 minute and 45 seconds. 

Ingredients (about 3 sandwiches)

• 6 eggs - I used small eggs. Boiled, peeled, and chopped. About 2 cups total after chopping.
• 1/4 cup mayo - I used light mayo. Okay to add more. Add a teaspoon at a time to reach the desired creaminess. Extra-large eggs will need more mayo.
• 1 stalk of celery, chopped - including leaves on the stalk -- if it comes with them. About 1/2 cup total after chopping.
• Salt and pepper to taste.
• Water to boil eggs.

*Many recipes call for mustard, but I like it without. But you can add it - try a teaspoon of Dijon or regular mustard. You can also use 1/2 teaspoon dried mustard powder.

Directions
In a pot, add eggs and cover with an inch of water. Turn the heat to high and bring it to a boil. Just when eggs start to boil, turn off the heat completely and cover the pot with a lid (or plate). Let it sit for 15 minutes. Eggs will continue to cook in the hot water. (Okay to use any favorite boiled egg recipe you may already have.)

Meanwhile, chop one stalk of celery, including leaves. Chop finely.

After 15 minutes, remove eggs and rinse off in cold water, so you can peel them without burning your fingers. You can also let them sit in a bowl of cool water with some ice cubes for about 5 minutes.

Now time to bring it all together. Peel, discard shells, and chop the eggs. You can add them as you chop to a large bowl. I usually chop the eggs in half, then place them yolk side down on the chopping board and finish slicing.

Add all the chopped eggs to a bowl. Mix in the chopped celery. Finally, scoop in 1/4 cup of mayo. Mix well. Salt and pepper to taste. Try out a small spoonful of Egg Salad. At this point, you can add more mayo if you like, a teaspoon at a time to reach the desired creaminess.

I find less mayo and mustard (optional), the better, as they easily overpower the mild egg flavor.

A scoop of Egg Salad goes well with your favorite vegetable salad. Egg Salad is a tasty party dip on your favorite chips or crunchy veggie slices. Also, try a spoonful on an avocado half. But I like an Egg Salad Sandwich the best.

This recipe is easy to double using a dozen eggs -- just add another 1/4 cup of mayo and another rib of chopped celery. Keep the finished Egg Salad covered in the refrigerator until ready to serve.

Another boiled egg recipe of mine is a silly Devilish Deviled Eggs, which I made one Halloween. It's fun and tasty. Of course, leave out the spicy chili peppers for kid-friendly bites.

A Poached Egg on Toast is a minimal masterpiece of deliciousness. Just two of my favorite ingredients: a creamy yolk with firm egg whites, and crunchy toasted bread. I buy bread from the day-old bargain bin at my local grocery store. I get everything from marbled rye to sourdough at half price - I can't tell the difference between fresh or day-old bread when toasted.

I scramble eggs all the time. There are many ways to do this. Do you scramble the eggs in oil or butter? You can pre-scramble the eggs in a bowl and then add them to an oiled, heated pan. For the quickest and easiest way, I just break the eggs into a heated, lightly oiled, non-stick pan. I keep the eggs moving so they cook evenly, and I remove them when done, but still slightly moist. I've found you have to go by sight for doneness, as the heating temperatures of frying pans are so different. 

Scrambled eggs come in many variations. Jewish delis have a couple of good ones that I've adapted. I get corned beef on sale during St. Patrick's Day, so it's only natural to have some of it sauteed with eggs (even better is pastrami made from corned beef - my Pastrami with Eggs recipe is here.)

Small packages and cans of salmon come cheaply, and I like to add some of it to my Jewish Breakfast Scramble. And add a dollop of cream cheese for a richer egg scramble. Try it sometime; I know you will like it, too.

One of my earliest published recipes is also one of the quickest and easiest to make: Scrambled Eggs and Sundried Tomatoes. I like to keep a jar of pungent dried tomatoes in herbs and oil in the refrigerator, right next to my carton of eggs. For a non-oil, lighter version, use plain sundried tomatoes in a plastic pouch. 

I like scrambled eggs with veggies to make an omelet-like Frittata with pasilla chili, chorizo, potato, and cheese. 

 Do you have a package of frozen veggies in the freezer accumulating frost, and a crisper drawer full of veggies that are close to being thrown out? Well, just rinse off the frozen veggies and slice off the brown spots from the bell pepper and onion to make my colorful Veggie Frittata. For this photo story recipe, I ran out of eggs, but my neighbor Nuno was kind enough to lend me a few. (How's that for a cheap$kate move, free eggs!)

I grew up in the South and was raised on Mexican food for a while. Almost everyone in Texas has tried Migas, which are tortilla pieces scrambled in eggs. And, you can't get simpler than having Refried Beans and Eggs. I didn't think I would like this meal at first, but learned that scrambled eggs elevate any humble ingredient!

Refried Pinto Beans & Scrambled Eggs

I get all types of Mexican chorizo at my local 99c only Store, including beef, pork, and soy (vegetarian). Mexican chorizo is different than Spanish chorizo, mainly in its texture. Spanish chorizo is hard like salami, and Mexican chorizo is soft like ground meat. It's a pungent and flavorful protein that mixes well with Chorizo and Scrambled Eggs. And use it to stuff a Breakfast Taco or Breakfast Burrito.

My Mom has an outrageous Breakfast Taco with Scrambled Eggs & Curly Fries that will blow your mind and stoke your taste buds -- seeing is believing...below.

Huevos Rancheros are the Eggs Benedict of Mexican cuisine. A corn tortilla with refried beans and a fried egg that's topped with crumbled queso fresco (cheese) and your favorite salsa is a decadent and filling way to start the day. Make a batch of this with your family sometime; it's quite easy to do when you follow this cheap$kate's recipe.

I can't get enough tortillas with eggs, especially tortilla chips with a salsa made with Mexican-style green tomatoes called Tomatillos. The dish is Chilaquiles with Eggs. And it's an easy recipe that uses salsa from the can known as Salsa Verde (my homemade recipe is here). See how quickly it all comes together below.

Lately, I've been making Breakfast Croissant Sandwiches with Scrambled Eggs. I get my croissants from the grocery bread bargain bin for half price. Since I am heating them up, they will soften and taste almost like fresh ones.

Looking to impress an overnight guest, then serve them my recipe for Eggs Florentine for breakfast. This creamy spinach and egg dish will keep any afterglow going. And if that doesn't work, then I have a sensuous Fried Egg on Breadcrumbs with Asparagus.

I often start my day with a Fried Egg Sandwich. I like mine on toasted bread with the addition of lettuce, tomato, and a smear of mayo. I fry an egg until the whites are done, but leave the yolk a little runny.

I like a challenge. A favorite breakfast fast food is the classic Egg McMuffin. It's not as cheap as it used to be, so I figured out how to make my own cheaper version. And I share it with you in this homemade video recipe.

I learned to make a classic French-style Cheese Omelette. What's the difference between it and the ones you get at a typical American Diner? Well, it is all about technique; mainly, you just soft-scramble the eggs in butter, add the cheese, and gently roll the egg to close up the omelette. Most American-style omelettes are cooked until dry, while a French omelette is slightly moist in the middle. It's a different way to cook an omelette, and I've grown to love it.

Also, if you have a small patio garden, then I have a couple of nutritious recipes to use the freshly picked bounty. An easy veggie to grow is bright green Swiss Chard. Just saute it for a couple of minutes and add it to your favorite omelet recipe - my recipe is here.

Every time I change out the dirt from my teeny garden, seeds sprout willy-nilly. Often it's some kind of squash that never bears fruit. Oh well, that's okay because the flowers make a great Squash Blossom Omelet.

If you are flush with cash and your ship has come in, then make like a bonus-bloated Wall Street con artist and serve up my Billionaire's Crab Omelet. (I even give you a cheap$kate shortcut, just in case the stock market crashes, your government bailout  is rejected, and all your chips have been cashed in.)

Eggs for Dinner? Heck yeah, especially when pizza is on the menu. Break an egg on your favorite homemade or store-bought pizza during the last 10 minutes of oven-baking. A mix of the creamy yolk is a sumptuous topping, so be sure to try my Pizza with Egg recipe sometime.

One of my favorite pasta dishes is a Pasta alla Carbonara. Cook the pasta and add an egg yolk and crumbled browned bacon over hot spaghetti...Mmm, so rich and creamy.

Eggs make a great binder for my sister Denise's Veggie Eggplant Burgers. (You should make sure to check out the video we made that features a wacky shopping spree in my local 99c only Store when everything was cheap.) 

You want to add a scrambled egg or two when you make my cheap$kate version of Chinese Fried Rice.

Ever make the dessert Crepes Suzette? There's not much to it really, just eggs, flour, milk, and to quote Julia Child's nephew: "lots of butter." And who's the famed chef's nephew anyway?

Well, just watch the video to see this outrageous character shopping in the Hollywood Farmer's Market -- then move on to the kitchen to show you how to make a tender and delicate pancake-like dessert.

Booze and eggs go together, especially if you're making my Homemade Eggnog. This video recipe is one of my holiday favorites. You won't believe your eyes when you see my intoxicated antics after imbibing on one Eggnog too many. Be sure to watch this recipe video all the way to the end!

Even my brother from another Daddy, the Swamp Chef, has gotten into the egg racket with his Crawfish Omelet. If you don't have a swamp nearby, then substitute shrimp instead.

And finally, if you're looking for a bit of levity, well, I have an early morning fried egg comedy video to brighten your day here.

Whew, that's a lot of ovum riffing; I'm exhausted. You've just scrolled through over 20 years of recipes from my food blog.

And if you want even more egg pictorial poetics, then click here to view a fun video.

Cooking with eggs is cheap. While not as inexpensive as they used to be, it's still affordable, especially when you use any of my creative and tasty recipes listed above.