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.

Meatloaf Sandwich - Video

When I make a Homemade Meatloaf, I always try to save a slice or two for a Meatloaf Sandwich.

There's nothing to this sandwich really, just regular toppings like tomato, lettuce (or spinach in this case,) and mayo. 

You can make my Meatloaf Sandwich with any toppings you like. Next time I would add a pickle slice. Play my video below and you'll see what I mean.

Meatloaf Sandwich - Video

I also add a thick slice of Meatloaf. The main question is do you have Meatloaf cold, room temperature, or hot? I usually microwave mine until hot. 

You could also just grill the Meatloaf in a frying pan. Anyway will be tasty if you follow my original Homemade Meatloaf recipe below. Or click here to see the tasty recipe text and yummy photo illustrations.

Homemade Meatloaf Recipe - Video

You'll find my Meatloaf Recipe is loaded with sauteed veggies like mushrooms, spinach, and bell pepper. Of course, you can leave out any veggie you don't like and keep it simple with just sauteed mushroom, garlic, and onion.

I also make my Meatloaf with cheap ground turkey. I always get a few one-pound packages when it comes on sale for less than three dollars per pound. It's a lighter Meatloaf compared to a beef one and less greasy, too.

Meatloaf with Spinach & Mushrooms - Video Recipe

Let's face it, meatloaf is boring -- but oh so tasty. It is the only entree that goes well with soggy canned sweet peas and everyone and their granny has a Meatloaf Recipe. Allow The 99 Cent Chef to throw his whisk into the ring with a version loaded with veggies!.

I was raised with a traditional Meatloaf, that is just ground beef, sauteed onion and garlic, some bread crumbs, egg, and dried herbs. It was baked with a ketchup topping. I loved it. 

Over time I've added mushrooms, then finally mixed in sauteed spinach. These veggie additions work wonders to typical Meatloaf. Plus it's almost a one-pan meal with protein, carbs, and veggies. 

All the veggie ingredients come cheap enough. I get packages of cleaned spinach and small 4 or 5-ounce packages of mushrooms from my local 99c only Store. If you can't get mushrooms cheaply, then just buy a few loose button mushrooms. Add or subtract ingredients as you like.

Ground turkey or chicken is a light alternative to a typical beef Meatloaf.  I look for ground meat on sale then snatch up a few 1 pound packages to freeze. 

I find 1 pound packages of cheap ground turkey and that's enough meat for this Meatloaf.

I like fresh garlic, but use it from a jar, too. Dried garlic, celery flakes, and onion are fine variations.

There is a bit of veggie chopping to do but you are only using half an onion, a stem of celery, and half a bell pepper. I've made this Meatloaf without celery and bell pepper, so use what veggies you have on hand. Make this recipe your own. 

I also get a lot of my favorite fresh veggies from a local Latin market, Superior Grocers, at great prices. 

A couple slices of toasted bread add extra heft, a little milk gives richness and an egg binds it all together.

Mix all the ingredients in a bowl then form a loaf in a baking dish. I like to top my Meatloaf with a mix of ketchup and soy sauce. Finally, bake it for an hour - that's it.

You can feed the family with my Meatloaf with Veggies. And if you have leftovers they freeze well to make a meal later, or put a thick slice between toasted bread for a yummy Meatloaf Sandwich -- that's what I do.

Meatloaf with Spinach & Mushrooms - Video

Play it here, video runs 5 minutes, 1 second.

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

Ingredients for Meatloaf with Veggies (serves 2 - 3)

• Ground meat 1 pound - beef, chicken, or turkey.
• 1/2 onion chopped. 
• 1/2 bell pepper - chopped.
• 1 celery stalk - chopped.
• Mushrooms sliced or chopped - about 8 button mushrooms or a 5-ounce package. Any favorite mushroom.
• Spinach - one bunch washed and chopped. Okay to use a 6-ounce package of cleaned spinach. I remove most of the stems.
• 1 teaspoon garlic - chopped from the jar or fresh.
• Herbs - 1 teaspoon fresh or dried. Any combination of oregano, basil, thyme, parsley, and/or sage. A dried Italian Herb Mix in a jar is an easy way to go.
• 1/4 cup half-and-half cream or milk - optional.
• 1 egg
• 2 slices of bread cubed or shredded - I like to toast mine. Use any favorite like whole grain, white, or even a whole bagel.
• 1 tablespoon Worcestershire Sauce - optional. Okay to substitute with Soy Sauce.
• 1 tablespoon vegetable oil - for sauteing veggies.
• Black pepper to taste - no salt for me as Worcestershire Sauce is salty enough.

* Extra veggies - half a cup of frozen/fresh green peas, a cooked chopped beet, and chopped or shredded carrot. 

Meatloaf Ketchup Topping

• 1/2 cup ketchup
• 2 tablespoons soy sauce - or Worcestershire Sauce.

Directions

Prepare veggies by copping them. I like the pieces on the smaller side, but okay to have some chunky pieces. A rough chop is good enough. I like my mushroom slices larger.  

Saute onions, bell pepper, celery, and mushrooms in a tablespoon of oil until tender, about 5 minutes. Veggies will cook some more when you bake the Meatloaf. 

Add garlic and saute one minute more.

Add a bunch of cleaned spinach. Remove most of the stems. You can have one plastic package of fresh spinach that's cleaned, Usually about 6 ounces. Spinach will soften and cook down quickly in about 2 minutes as you stir veggies. 

If you use frozen spinach then defrost and squeeze to remove excess water. No need to saute, just add to the mixing bowl.

Preheat oven to 350 degrees.

In a large bowl add raw ground meat, sauteed veggies, herbs, and bread. I like to toast the bread and slice or shred it into small pieces. 

Add one egg and pour on the milk or cream. Mix all ingredients.

Add the Meatloaf mix to a baking dish or pan. I like to use a 2 1/2 to 3-inch deep dish so I get a thick meatloaf. If you use a thin sheet pan then the meatloaf can dry out. If your pan is large just pile up the Meatloaf into the center in the shape of a small loaf of bread.

For the Meatloaf topping, stir together ketchup and soy sauce then spread over the top of the Meatloaf. If you don't like a ketchup topping, it's okay to leave it off.

Bake uncovered for about 1 hour at 350 degrees, depending on how "thick" the Meatloaf is. 

The Meatloaf will render a lot of liquid as it bakes, so leave an inch of clearance at the top of the baking dish, so it doesn't overflow. Okay to put a shallow and wide pan underneath the baking dish in case the rendered liquid overflows.

When done, remove Meatloaf and let it sit for about 5 minutes before serving. Slice into the thickest part of the Meatloaf to check for doneness - no pink juices. The Meatloaf will continue to cook as it cools.

Resting it will allow time for the Meatloaf to reabsorb juices like a sponge and create a divinely moist entree.

Ground poultry will render very little fat, however, if you use ground beef you may want to pour off some fat, once the Meatloaf has reabsorbed some of the liquid.

 My Homemade Mashed Potatoes are a tasty accompaniment, just click here to see it.

Tomato Basil Chicken with Spinach - Cheap$kate Review

The overpowering flavor is basil, just like the title says, and that's a good thing. My latest Cheap$kate meal to review is all veggies and chicken, not a carb in sight. I have the feeling I will still be hungry after this taste test.

Tomato Basil Chicken with Spinach is by Smart Ones from Weight Watchers. I've had their frozen meals before and they usually get good marks.

frozen & zapped

 I am a fan of basil whether it's Thai or Italian leaf. Pungent and aromatic this Deal of the Day's flavors are strong. Chunks of bell pepper, onion, spinach, and tomato round out the frozen entree veggie medley.

I like my sauteed veggies chunky, and this meal delivers, although a bit mushy, that's to be expected for a typical meal from the frozen deli case. I guess you could say it is like a rustic and light Italian tomato sauce.

There is not a lot of tomato sauce but what there is pungent with herbs, especially basil. A sprinkling of mild mozzarella cheese is a nice addition.

Spinach is also at the top of the ingredients list. It is tender, although a bit meager in the amount supplied. But I enjoyed what I tasted.

Surprisingly there is a generous amount of white meat chicken chunks. And they are tender and moist - way to go Smart Ones! And they use real breast meat, not ground and spongy loaf mixture.

The ingredients list is short which I like, just give me what's advertised, not a bunch of mystery preservatives.

Click on any photo to see larger.

And here are the nutrition specs for all you Weight Watchers -- I do like a light meal sometimes.

While this meal may not fill you up, it is fine for a light lunch or dinner. I cheated though Weight Watchers so sue me! I had to add a little rice to fill out the meal. I wanted something to soak up the sauce. I'm sure you could fudge your diet and add a small amount of your fave gluten-free grain or pasta.

So on the 99 Cent Chef's Cheap$kate Dining Scale of 1 to 9, 9 being best, I give Weight Watchers Smart Ones Tomato, Basil, Chicken with Spinach a perfect 9!

You would be smart to pick up a few of these when they show up on sale in your frozen food deli case, of if you are L.A. local then watch out for them at the 99c only Store.