A Winter Omlette

Some of life's pleasures come in small packages. Like the egg. Your humble blogger, it seems, has overcome her egg hatred brought on by one-to-many illness-inducing undercooked egg fiascos. In celebration, I give you the meal I have been making myself for the past two weeks on nights when I get home late and the boys have already eaten.

Carrot Spinach Omelette

What you need:

cooking oil spray

2 eggs

1 T pancake mix

a splash of milk

2 general handfuls of spinach (or kale)

1 carrot, diced

1 slice of cheese, any variety

1. Mix together the eggs, pancake mix, and milk. The pancake mix might seem odd, but I heard somewhere that adding pancake batter to their eggs is how IHop ends up with such fluffy, large omelettes. A positive side effect of this: the egg becomes much easier to flip without ripping.

2. Spray a small skillet with oil and pour egg mix in pan, heating on the stovetop at med-low heat. The egg will be ready to flip when the top starts to firm. Flip and cook about another minute. Remove the omelette to a plate and place the cheese on top.

3. Spray same skillet with oil and heat to med heat. Add carrot and spinach and stir fry until carrot is tender and spinach is wilted. Then dump the veggies on top of the cheese and fold the omelette over. Voila.

The great thing about this omelette is it uses the veggies on hand in the winter, but still retains a similar feel to a tomato, spinach, and pepper omelette I so love in the warmer months. It will probably be a winter staple in my kitchen for a long time coming.