Spinach, Tomato, and Onion Omelets and Blueberry Muffins

Spinach, Tomato, and Onion Omelets

This recipe serves 5

Ingredients:

  • 1 package of frozen spinach
  • 2 medium tomatoes, diced
  • Swiss cheese slices
  • 10 eggs
  • Milk
  • ½ cup diced green onion
  • Salt and pepper to taste

Directions:

  • Thaw the spinach in the microwave and squeeze out the extra water
  • Heat a frying pan over medium heat and spray with non-stick cooking spray
  • Crack open 2 eggs and add a 2 tablespoons of milk. Beat the eggs until well mixed
  • Pour eggs into the frying pan
  • Cook until the eggs are bubbly and not runny
  • Slide a spatula under the eggs and flip the omelet in the pan
  • Add spinach, tomatoes, onion, and 2 slices of cheese to one half of the egg
  • Fold the other half of the egg over on top
  • Cook until the cheese is melted and the vegetables are thoroughly heated.
  • Slide omelet onto a plate and serve

The omelets were very yummy. The tomatoes went very well with the eggs. Cooking the omelets was very hard; I got very nervous when my dad was flipping the eggs over for me.

Blueberry Muffins (from Kids Can Cook – Vegetarian Recipes by Suzanne Havala)

  • Pick over, rinse, and dry on paper towels 1 cup fresh blueberries
  • Coat 12 large muffin tins with oil or use baking cup liners in the tins. Heat the oven to 350 degrees
  • Sift together in a medium bowl 2 cups flour, ¼ cup sugar, 2 teaspoons baking powder and ½ teaspoon salt
  • With a large spoon, make a well in the center of the dry ingredients.
  • In a small bowl, whisk together 1 egg, ½ cup oil, and ¾ cup water
  • Pour the wet ingredients into the well and combine the wet and dry ingredients, stirring only 20 to 25 times with a spoon. It’s ok for the batter to be lumpy
  • Add the blueberries to the batter and stir as little as possible to make sure they are mixed in
  • Spoon the batter into the oiled muffin tins, filling each about 2/3 full
  • Set a timer for 20-25 minutes and bake in the oven until lightly browned on top
  • Run a knife around each muffin to loosen it in the tin before lifting out to a serving plate.

This recipe made some the best muffins I have ever tasted. But remember not to stir the batter too fast or it will splash all over your face and make a huge mess. I speak from experience.

By Turtle

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