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 and mushrooms are a delish side dish on their 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 only used 3 sliced mushrooms for this recipe. It's okay to use more.

I sautéed spinach for only 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 for 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.

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.

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 before frying and fry eggs until damp but not dry.

Add oil, 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. 

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

I use the spatula to loosen the omelette, then fold it over the veggies. Sometimes the omelette will break, 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.

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 Pancake Day - Fruity Recipes!

How I loved pancakes as a kid. And on this delicious National Pancake Day, I have it covered with my cheap$kate spin on a childhood breakfast, with the addition of fresh fruit. 

Just check out my video below to see how easy it is to do.

Strawberry Pancake Recipe - Video

Fluffy browned flour pancakes would jumpstart my day with a sugar blast of maple-flavored syrup. Hey, I grew up in the South in a small town, so we didn't have access to real New England maple syrup, but what we had was fine. 

Of course, now I buy real maple syrup. I don't have pancakes as often as I used to, but when I do I make it a special occasion with the addition of fresh fruit that I add to the frying pan and then pour on the pancake batter. 

That way, I don't need as much syrup since fresh and in-season fruit adds a layer of natural sweetness. And you'll never be bored with plain pancakes again if you try my versions of Fruity Pancakes, and I bet the kids will eat them up, too!

What fruit can you add? Just about any type you can find, really. Start with an easy-to-get sliced banana, then move on to peach, and more exotic ripe slices of mango. 

It's easiest to use small whole fruit that is ready to add, like blackberries, blueberries, strawberries, and raspberries. Scroll on to see the fruity variations I've tried and pick a favorite to try yourself.

Canned fruit is mushy, except for Pineapple. I like Pineapple Chunks so you get a sweet/sour big bite. But, use any canned Pineapple you can get on sale. Pineapple will burn, but to me that is extra flavor, like char on a steak. Pineapple Pancakes are a favorite.

My recipe is basic; I use premixed pancakes from the box. Nothing special really. The average mix is usually just enriched flour, sugar, dried egg, and milk. Normally, you just add water. You can use your own favorite mix or even a homemade mix. If price is no object, then get organic from Whole Foods or from your fave health food market.

I do like to finish my pancake with a pat of real butter. It's up to you if you want to go that far. 

Here is my basic Pancake Recipe using a box of mix and fresh blueberries. I like to make one large pancake, but you can make them any size you and your family or friends like, including small or dollar-sized. 

Blueberries are ready to go, just a quick rinse and put them right on a lightly oiled hot griddle or pan -- no peeling or seeds to remove. Next, pour on the pancake batter and cook until browned on both sides.

Blueberry Pancake Recipe - Video

Play it here, video runs 1 minute, 32 seconds.

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

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• 1/4 cup blueberries - add as many blueberries as you like per pancake, about a dozen or so.
• 1 tablespoon of cooking oil - to grease the skillet. Add more when needed, depending on how many pancakes you make.
• Butter and your favorite pancake syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed, it will be like thick country gravy.

(If you are using frozen blueberries, it's okay to add them right to the batter. Defrosted or not, as they will warm up during pancake cooking.)

Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.

Rinse fresh blueberries and arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake.

Brown pancakes for 2 to 3 minutes on each side, depending on the pan heat. When you see air pockets, then check the bottom of the pancake to see how it's browning.

The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.

If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute to finish. Serve browned side up on the plate.

I serve it hot with melted butter and a favorite pancake syrup. 

Cherry Pancakes are at the top of my fave fruit-filled breakfast. 

You do need to remove cherry seeds, but it's worth the effort, and since the cherry season only lasts a couple of months, you won't be making these too many times anyway, so give my Cherry Pancake recipe a try.

Fig Pancakes are another favorite. I have a fig tree a few blocks away so I can get them for free when the tree starts bearing sweet fruit.

When store-bought, they are on the expensive side, but I've found packages of cheaper dried figs that work just fine.

Blackberries often show up at my local 99c Only Store, so they will end up in my Blackberry Pancakes. They are often quite large so I slice them in half before pouring on the pancake batter. 

Mango Pancakes may be the sweetest fruit pancakes. You do have to wait for them to reach ripeness until they are soft to the touch, like a peach. 

And they are well worth the wait. Check out your local ethnic market to get a good deal on them.

 

I'm late to Persimmons. It took living in Little Armenia in Los Angeles to come around. They sell them in the neighborhood mini-mall markets. 

Persimmons are ripe when soft, and the flesh is like pudding. And they pair perfectly with pancake batter.

Go ahead and flip your own fruity Pancakes this auspiciously delicious day.

Chasing the Cheesesteak Video Series - Pat's King of Steaks

I can't remember if I ever had a Philly-style Cheesesteak - it seems so simple, just grilled sliced steak and melty cheese in a roll, that I must have had some version sometime.

Well, I got my fill when I started dating my wife, Linda. She grew up a half hour away from Philadelphia (and went to the university), so I've tagged along on her visits home, and, of course, I immediately started scarfing down Philly Cheesesteaks. 

This is a series on many of the Cheesesteaks I had the pleasure to know while visiting Pennsylvania. So, check back for more Cheesesteak reviews. I go from the lowly and cheapest Wawa Convenience Store/Gas Station $7.49 Cheesesteak to the Michelin Guide-listed $21 Cheesesteak from Del Rossi Cheesesteak & Pizza Company. And...it's all good! 

First up is the Cheesesteak from the originator of the Beefsteak Sandwich on an Italian Roll. 

Pat's King of Steaks came up with this classic sandwich in 1930. They also introduced Kraft Cheez Whiz on the Steak Sandwich in the 1950's. Read all about it here.

Click on any photo to see larger.

The Cheesesteak Sandwich is commonly known as a Philly Cheesesteak. Philadelphia, or Philly,  has restaurants serving Cheesesteaks every few blocks. They are as common as a Los Angeles taco kiosk. Most Philly pizza joints have Cheesesteak on the menu, as well. 

The steak is thin-sliced, grilled ribeye steak (my favorite cut of beef), and Pat's loads up the sandwich, and the thinly sliced beef hangs off the sides of the break roll in waves. 

This steak is not finely chopped; you can grab hold and pull out a beef slice like it came out of a stacked deli sandwich.

The Cheesesteak Sandwich is huge and about 10 inches long. You will not leave hungry!

It's all about the Ribeye cut of beef at Pat's King of Steaks. 

After 3/4 of a century making Cheesesteaks, Pat's King of Steaks has it down pat!

While I was recording footage at Pat's a chatty local named Anthony grabbed my attention. He worked at Pat's in the 1990's as a manager. 

He was friendly and full of stories about working there, including Rocky Balboa, aka Sylvester Stallone, shoting a scene from the movie Rocky. Here's the plaque at Pat's, outside on the floor near the pickup window, where Rocky Balboa stood, and you can stand in the same spot cradling a Cheesesteak in your boxing gloves.

I asked what to order, and he said get the Wiz. That's what they're famous for", so I did.

Like liquid gold, Kraft Cheez Whiz is just Whiz; what can I say. Cheese Whiz is a cheese product, like gravy in an unnaturally bright yellow/orange hue, that has an American cheese pungent flavor. I like it fine. 

Provolone cheese came first about a decade after the first Steak Sandwich. It is a mild white cheese. I think most prefer Provolone or Copper Sharp. You want a cheese that easily melts into the grilled steak. 

Cooper Sharp processed cheese is similar to White Cheddar cheese. There are many toppings, including pizza sauce, grilled onions, and mushrooms.

They have typical sides like French Fries and Mozzarella Sticks, and some I've never heard of: Pizza Fries, anyone?

The bread roll is soft inside, and chewy on the outside. The bread roll is made by Aversa's Italian Bakery out of South New Jersy. The bread roll is sturdy enough to hold melting cheesy steak and any extra toppings you request.

There is a tongue-in-cheek sign listing how to order a Cheesesteak (see my video). The order taker asked if I wanted onions and that sounded good to me. They come chopped and grilled, always a tasty addition (no extra charge for grilled onions),

I asked the manager if I could enter the grilling station to document a sandwich being made. They were generous to let me film. The cooks know what they are doing - the sliced ribeye is grilled and seasoned just right, and the cheese plus toppings are abundant. They make quick work of the sandwich. 

The molten Cheez Whiz is in a vat and smeared on the grilled steak sandwich just before serving.

There are plenty of red metal picnic tables all along the covered exterior of the building. I was there in the summer so no problem eating outside. I bet the Cheesesteak would taste extra good on a chilly and rainly Philly day.

If you want pickle relish or ketchup, look for the kiosk by the pickup window. That's where you get napkins, straws, and plastic utensils, too.

Don't forget to ask for the complimentary Pickled Cherry Peppers, and believe me, they are spicy hot! You'll need water or a soft drink to cool down. 

It's quite the scene at Pat's King of Steaks with all the tourists and locals dropping by. Remember, you're in the city, so if you are driving, grab the first parking space you see. 

There is only one Pat's King of Steaks, and they are open 24 hours a day, 7 days a week. 

99 thanks to Anthony, the cooks, and the manager at Pat's for letting this cheap$kate hang out!

Don't forget to check back here; I have more Cheesesteaks to share with you.

Pat's King of Steaks 
1237 E. Passyunk Avenue (at 9th & Wharton Streets)
Philadelphia, Pennsylvania 19147

Open 24 hours, 7 days a week.

Website: www.patskingofsteaks.com