What I Had for Lunch Today: Spinach and Mushroom Omelet

To make this omelet, I sautéed a few mushrooms in butter and oil, then added a couple of handfuls of rinsed (but not dried) spinach and a pinch of nutmeg and cooked just till the spinach was wilted. I removed the spinach and mushrooms from the pan, added a little more butter, and poured in a beaten egg (plus an egg white I had hanging around). When the egg was set, I dumped the filling in the middle and slid it out of the pan, flipping it into a neat roll, à la française.

For a side, I sliced up a carrot using a vegetable peeler (no need to peel the carrot first). I cooked it in the same pan with a bit of butter, a pinch of raw sugar, and a squirt of lemon juice. I garnished everything with chopped chives and coriander.

This was a nice meal for a brilliantly sunny Indian summer day. I think it looked beautiful on the lace placemat I found yesterday at the church rummage sale. $1.50 for a set of four. Hallelujah!