Ingredients
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1 packed cup baby Spinach
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1 packed cup baby Arugula
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4 tablespoons Unsalted Butter
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One 10-ounce package Cremini Mushrooms
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8 extra-large Egg
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Kosher Salt
Directions
Chaya a plant that tastes like spinach with a little kick was a part of the ancient Mayan diet. Chaya isn’t readily available in the States, so I played around with the idea, using a mix of spinach and arugula. The intense flavor that is coaxed out of the mushrooms and greens with just a few minutes of cooking time is really pretty remarkable. Fairly high heat is the trick.
Steps
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1
Done
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Toss the spinach and arugula together in a bowl. Heat 3 tablespoons of the butter in a large (about 10-inch) nonstick pan over medium-high heat until foaming. Add the mushrooms and cook, stirring, just until they begin to brown, about 4 minutes. Remove from the heat, scoop out all but one-fourth of the mushrooms, and set them aside. |
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2
Done
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Beat 2 of the eggs in a bowl. Put the mushrooms remaining in the pan over medium-high heat and wait until they’re sizzling. Add one-fourth of the greens and a small dab of the remaining butter and cook just until the greens are wilted. Pour in the beaten eggs and tilt the pan until the eggs coat the bottom. With a wooden spoon or heatproof spatula, lift the edges of the omelet so any uncooked egg from the top runs underneath the omelet, and cook just until the eggs are set, about 1 minute. |
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3
Done
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Season with salt and pepper to taste. Roll out onto a plate by tilting the pan and freeing the edge of the omelet closest to you, then nudging it into a roll and onto the plate. Repeat with the remaining mushrooms, greens, and eggs, adding a little of the remaining butter and heating the mushrooms until sizzling before cooking each omelet. |
