Spinach, Tomato, and Onion Omelets
This recipe serves 5
- 1 package of frozen spinach
- 2 medium tomatoes, diced
- Swiss cheese slices
- 10 eggs
- ½ cup diced green onion
- Salt and pepper to taste
- 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.