How to Make Water Spinach and Mushroom Omelet
As a front-of-the-house chef onboard a cruise ship, I cook such dishes as eggs, pasta, stir-fry, and panini, to name a few. "Front of the house" means cooking in front of the passengers. During breakfast, the vegetable omelet is one of the most popular orders—specifically, the water spinach and mushroom omelet. One passenger jokingly told me that he wanted to be as strong as Popeye, and that's why he loves eating spinach so much. Whether Popeye's belief about the health benefits of spinach is right or wrong, I can't say. What I can say, however, is that this particular omelet is one of my most frequent requests.
I decided to try cooking this omelet for myself at home. It's undeniably healthy, and it tasted so good, too. Follow my step-by-step procedure to learn how to make this breakfast dish.
- 2 eggs, beaten
- 1/4 cup water spinach, cooked and chopped
- 3 tablespoons button mushrooms, sliced
- Salt, to taste
- Pepper, to taste
- Cooking oil
- 1 medium bowl
- 2 small bowls
- measuring cups
- cooking spoon
- Heat a pan with a small amount of cooking oil.
- Saute mushrooms until cooked.
- While waiting, season eggs with salt and pepper. Slightly beat the eggs.
- Once cooked, add the water spinach. Mix and cook for 1 more minute.
- Pour in beaten eggs.
- Gently fold the cooked outer portions of the omelet toward the center.
- Flip the omelet to cook the other side. Otherwise, simply fold the omelet if you prefer to have a wet or runny center.
Tips and Techniques
- Make sure to cook the condiments first before adding the eggs.
- Flip the omelet to cook it thoroughly.
- Use a non-stick pan to prevent the eggs from sticking.
- Do not flip the omelet if you prefer the center to be runny. Just fold it into a half-moon shape. Then immediately serve.
Questions & Answers
© 2018 Dred Cuan