Today could be a stressful day. After all, my kitchen is about to get torn apart and I've got 3 little rugrats running around the house doing what rugrats do. So before Mr. Fix-It came I ran to my girlfriend's house and picked up two boxes of Girl Scout Cookies (should help me achieve a woo-sah moment when I peak at the destruction before the beauty is restored) and then came back to whip up something new before closing down the kitchen. My recipe was taken from the cookbook
Daisy: Morning, Noon and Night by
Food Network's Daisy Martinez my favorite Latin cuisine queen. Here's a little snippet from the jacket cover:
Growing up in her mother's and grandmother's kitchens, Daisy became an expert in traditional Latin-American cuisine. Here she "Daisifies" those classics and includes a hearty sampling of dishes from her travels across Spain, Puerto Rico, the Dominican Republic, Peru and Argentina. To Daisy, food is about bringing family together, and so she peppers her collection with anecdotes and family vacation photos. Each recipe is as much about the memory the flavors recall as the love that goes into preparing the dish...
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| Mayan Omelet with Chorizo, Granny Smith apples and a plump buttermilk biscuit |
Quick and easy to make, the Mayan Omelet recipe is definitely a keeper. I'd heard of omelets with spinach and onions, but not made with arugula. Surprisingly, the greens complimented the buttery eggs perfectly. Since only my oldest daughter and I like mushrooms, I scaled down the recipe. Since I do not eat eggs without cheese, I also added a shredded cheddar to the filling.
Mayan Omelet (adapted from Daisy: Morning, Noon and Night by Daisy Martinez)
1/4 cup baby spinach leaves
1/4 cup baby arugula leaves
3Tbs unsalted butter
1/4 cup sliced cremini mushrooms
2 extra large eggs
sea salt and freshly ground pepper to taste
1/8 cup shredded cheddar cheese
- Beat the eggs in a bowl than set aside.
- Heat 2Tbs of butter in a skillet over medium high heat until foaming. Add the mushrooms and cook until they begin to brown. Add the spinach and arugula and cook just until the leaves wilt. (Add the remaining butter here if needed).
- Add the beaten eggs to the pan, tilt the pan so that the entire bottom is covered with egg. Sprinkle the shredded cheese on top of the egg. Season with salt and pepper to taste.
- Cook over medium heat until the egg sets. Use the edge of a spatula to lift the edges of the omelet from the pan to ensure the egg is not sticking, then tilt the pan and flip half of the egg onto the other half.
- Slide the omelet out of the pan and onto your plate.
If you enjoy trying out new recipes or, like me, have made a commitment to actually begin using some of the tons of recipes you have stored everywhere why don't you join me in the Whip Up Something New challenge? Learn more
here.
As soon as I can get into the kitchen I will be making two more recipes from this awesome treasure of culinary delights...Shrimp Ceviche "Xni Pec" and Penne a la Sirop.
