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Chuckwagon Supply . . . the Dutch Oven Specialists |
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For great spices at great prices go here.
Check out our other delicious recipes:
If you have a recipe that you would be willing to share with
our guests, please send us an email to
service@chuckwagonsupply.com with your recipe formatted similar
to the one below. Please be sure to give credit to the author of the recipe
including yourself if it is your creation.
Using A Dutch Oven is possible even when you are just cooking for two.
Try this great breakfast omelet for two.
Add some fruit and hash browns
or toast to make this a complete & tasty meal.
All cooking equipment shown in this photo is available
for purchase. Visit the Products/Services
section for more information and pricing. Name:
Mushroom Spinach Omelet Source:
Jane Miles
Category:
Oven Size: 8
inch
Briquettes: 11
Top; 5 Bottom
Serves: 2
| 4 | eggs |
| 1 Tbsp. | grated Parmesan cheese |
| 1/2 cup | shredded cheddar cheese |
| 1/4 tsp. | salt |
| 1/8 tsp. | crushed red pepper flakes |
| 1/8 tsp. | garlic powder |
| 1/8 tsp. | pepper |
| 1/2 cup | sliced fresh mushrooms |
| 2 Tbsp. | finely chopped green pepper |
| 1 cup | torn fresh spinach |
| 1 Tbsp. | finely chopped onion |
| 1 Tbsp. | butter |
| In a small bowl, beat the eggs. Add
parmesan cheese and 1/4 cup shredded cheddar cheese, salt, pepper
flakes, garlic powder, and pepper; mix well. Set aside. In an 8-inch Dutch oven sauté the mushrooms, green pepper, and onion in butter for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. Cook until eggs are set, about 10-20 minutes with 11 briquettes on top and 5 briquettes on the bottom. Sprinkle remaining shredded cheddar cheese on top and allow it to melt. Serve Immediately. |
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Enjoy!
456 W. Sherman St.
Pocatello, ID 83204-2825
1 (801) 920-9004 service@chuckwagonsupply.com