Skip to main content

Leftover Steak and Spinach Omelet

The gift that keeps on giving. Wanting to use up the remaining steak from several months ago, I created a Steak and Egg Omelet with Mushrooms and Spinach. Steak and eggs are popular, mushrooms and spinach are popular, so why not combine all three?

1 cup thinly sliced steak
1 cup thinly sliced mushrooms 
1 cup packed baby spinach 
1 cup shredded cheese 
9 eggs
1 tablespoon butter
Salt/pepper to taste 

Brown mushrooms. Add steak. Cook till warm. Add spinach. Cook till just wilted. Remove from pan.

Melt butter and add eggs. Once slightly cooked add mushroom mixture to one half of skillet. Fold eggs over mixture. Flip omelet if needed. Cook till egg in middle is done. Cover with cheese.

Scaled for Likability: Good
Not a fan of steak and eggs but having enjoyed the steak and egg tacos a couple of months ago, I decided to give the omelet a whirl. Success was due to the thinly sliced steak instead of chunks. Chewing on steak is one thing, chewing an omelet is another. Placing the cheese inside the omelet is more customary than on the outside but i find cheese on the inside causes the egg to not fully cook. Runny eggs are not very yummy.

Not having any to add but will add for next time would be thinly sliced green onions. They would be added when cooking the mushrooms to ensure they are fully cooked and not crunchy ensuring their full flavors are revealed. Also for next time, a serving of thickly sliced multigrain buttered toast on the side. 

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

So Sad Cake Brownies

  Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried.  Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water.  Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup.  Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine.  Walnuts could have been doubled. The problem was the brownies themselves.  I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie.  So sad.  These were given to the neighbor who prefers cake brownies.  If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc