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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
chuckwagonsupply(at)yahoo.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!
1011 Nelson Lane
Juliaetta, ID 83535
(801) 920-9004 chuckwagonsupply(at)yahoo.com