Number of Horrible things I've said today: 3
One day, I decided to try and create something with foods I am fond of.
It was not an unholy abomination of God.
4 large/eggs
4 tablespoons milk (or cream, if you're feeling fancy)
1-2 handfuls fresh spinach
4-5 medium/large white button mushrooms
2 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon oregano
salt
pepper
shredded Mozzarella cheese
Wash mushrooms and spinach under cool running water. Slice mushrooms thinly.
Melt one tablespoon of butter in sautée pan on medium heat. Once butter is hot, add garlic powder and oregano; allow this to cook for 30 seconds or more, if desired. Just don't let the garlic powder burn, or turn too brown. Toss in the mushroom slices and sautée until most of the water the mushrooms produce is cooked off; salt and pepper accordingly. Set the pan on the back burner on the lowest setting.
Wilt the spinach briefly, very briefly, in a frying pan. You want to bring out the brilliance of the green without cooking the spinach through. Slide spinach onto a plate when finished.
Melt remaining butter on medium and evenly cover the bottom of the pan. Scramble eggs and milk in a bowl until of consistent texture and color. Pour eggs into pan and allow the bottom to thinly set (30 seconds to a minute). Scatter the wilted spinach on top, and try to cover most of it with the egg, which, at this point should be still mostly liquid with a firm-ish base, and don't disturb the base. If you have failed at this, please consider boxed macaroni, for all of your nutritional needs.
Allow the egg to cook further, until the top is slightly runny. If you, brave soul, wish to flip your eggs prior to this, try not to break or tear them. I can't ever do this properly. Spread the mushrooms over half of the eggs, and don't pile too much on. Sprinkle some Mozzarella over the mushrooms, again, without excessive zealousness. Fold the egg over so that it's covering the mushrooms and cheese, and allow to cook thirty or so seconds on both sides. Plate them, heap on more cheese, if you want it, and salt and pepper to taste.
NOTE: Makes a deceptively large amount of food. Split between a couple meals or something.
The measurements up above are all rough guesses on my part; I pretty much tend to cook by intuition, basing everything on whether it looks and smells right, and what feels right to add and so forth. So, if you want more garlic powder, or more ground up mice, or whatever, just do it :P.
It was not an unholy abomination of God.
4 large/eggs
4 tablespoons milk (or cream, if you're feeling fancy)
1-2 handfuls fresh spinach
4-5 medium/large white button mushrooms
2 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon oregano
salt
pepper
shredded Mozzarella cheese
Wash mushrooms and spinach under cool running water. Slice mushrooms thinly.
Melt one tablespoon of butter in sautée pan on medium heat. Once butter is hot, add garlic powder and oregano; allow this to cook for 30 seconds or more, if desired. Just don't let the garlic powder burn, or turn too brown. Toss in the mushroom slices and sautée until most of the water the mushrooms produce is cooked off; salt and pepper accordingly. Set the pan on the back burner on the lowest setting.
Wilt the spinach briefly, very briefly, in a frying pan. You want to bring out the brilliance of the green without cooking the spinach through. Slide spinach onto a plate when finished.
Melt remaining butter on medium and evenly cover the bottom of the pan. Scramble eggs and milk in a bowl until of consistent texture and color. Pour eggs into pan and allow the bottom to thinly set (30 seconds to a minute). Scatter the wilted spinach on top, and try to cover most of it with the egg, which, at this point should be still mostly liquid with a firm-ish base, and don't disturb the base. If you have failed at this, please consider boxed macaroni, for all of your nutritional needs.
Allow the egg to cook further, until the top is slightly runny. If you, brave soul, wish to flip your eggs prior to this, try not to break or tear them. I can't ever do this properly. Spread the mushrooms over half of the eggs, and don't pile too much on. Sprinkle some Mozzarella over the mushrooms, again, without excessive zealousness. Fold the egg over so that it's covering the mushrooms and cheese, and allow to cook thirty or so seconds on both sides. Plate them, heap on more cheese, if you want it, and salt and pepper to taste.
NOTE: Makes a deceptively large amount of food. Split between a couple meals or something.
The measurements up above are all rough guesses on my part; I pretty much tend to cook by intuition, basing everything on whether it looks and smells right, and what feels right to add and so forth. So, if you want more garlic powder, or more ground up mice, or whatever, just do it :P.