Sunday, March 13, 2011


This was an easy and quick prepared dinner after a busy day. I'm starting to feel little sad for not having enough time anymore to spend as much time in the kitchen as I would like to :(

I made one large scrambled omelet and share it with my daughter, but you can make smaller individual ones.
We enjoyed our scrambled omelet with toasted pita wedgies an dry cured black olives.

Scrambled Omelet on FoodistaScrambled Omelet

(for printable recipe click here)

6 eggs
3 tbsp milk
crushed chili peppers
black pepper
1 tbsp olive oil + 2 tbsp olive oil
6 button mushrooms, cut into small bite size pieces
1 small onion, finely chopped
1 handful of fresh spinach, chopped
1 Roma tomato, seeds removed and chopped
1/4 cup turkey ham, shredded
1/4 cup muenster cheese, shredded

In a hot skillet, add 1 tbsp olive oil and saute onions and mushrooms with salt, pepper, crushed chili peppers, and cumin. Add spinach and cook for 1-2 minutes. Add tomatoes, stir, and remove from heat. Set aside.

In a bowl, beat eggs with pinch of salt and dash of black pepper.

Turn on the broiler and make sure that you use ovenproof skillet or just cover the skillet's handle with aluminum foil to protect it from direct heat.

Heat a large skillet, add 2 tbsp olive oil and let it heat up. Pour eggs into the skillet, stir by pulling the outer edge to the center (one full circle). Add veggies by evenly arranging them over the eggs, add ham and sprinkle cheese over the top.

Put the skillet under the broiler for 2 minutes for eggs to set and cheese to melt.


  1. That looks really good, I think I will make this for dinner!

  2. That melted muenster cheese on top looks incredible...YUM!

  3. Oh yeah my kind of omelet, love, love the muenster cheese!

  4. Looks like the omelettes my dad used to make for us on Saturday mornings. Can't wait to visit him this summer! PS: I also love omelette for dinner - wonder why it is classified as a breakfast food in most of the Western world?