Bacon, mushroom and spinach omelet

Bacon, Mushroom And Spinach Omelet

A while back, I was in Michigan’s Upper Peninsula and was having breakfast in Marquette. I didn’t know anything about the restaurant we ended up at. We left the hotel where we were staying to look for a restaurant. There was a Big Boy’s, but I said no. I wasn’t in the mood for a chain’s breakfast. I wanted breakfast from a little local place.

It took a little driving before we came across one that looked promising. Finally, we found the Sweet Water Cafe. It was a nice little place, a little more upscale than your typical diner, but still laid back. I looked the menu over and decided on the Spinach and Feta omelet with a side of fried potatoes.

When it came, it looked beautiful. It was big and thick. The fresh spinach was cooked into the egg and I couldn’t wait to take a bite. The first bite from the corner revealed a mushroom. Hmm, that’s a pleasant surprise. My second bite was bursting with bacon, mushrooms and swiss cheese. 

Now, I’m not the brightest bulb in the socket, but even I knew that this isn’t what I ordered. It certainly wasn’t a spinach and feta omelet. I was about to flag our server, when it dawned on me how tasty my omelet was. I decided I wasn’t going to give it up. It was one of the tastiest omelets I’ve had in a long time. 

I eventually mentioned the mistake to our server and she admitted someone else was upset when they got a spinach and feta omelet, but she saw me enjoying my breakfast, so she knew she was in trouble with only one table. I assured her that it was great. Here is how I would make it.

2 strips of thick bacon

1/2 cup of sliced mushrooms

1 cup of fresh baby spinach leaves

3 eggs, beaten

3 slices of swiss cheese

Fresh ground white pepper

Cajun seasoning

Preparation

In a large nonstick skillet, cook the bacon until crisp. Remove and chop the bacon. Pour off most of the bacon fat, leaving just enough to coat the bottom of the skillet. Add the mushrooms and sauté them until they are fully cooked. Remove them and add them to the chopped bacon.

Add the spinach leaves to the skillet and stir until they are wilted. Add the eggs and swirl the skillet to cover the whole bottom. Once the eggs start to set, sprinkle them with white pepper and cajun seasoning. Add the bacon and mushrooms to one half of the eggs. Cover the bacon and mushrooms with the cheese slices. When the eggs have set, fold the uncovered half of the eggs over the half with the filling. Slide the omelet to the center of the skillet. After a minute, turn the omelet over and let it cook for another minute. Once it is nicely browned on both sides, slide it on to a plate.

Serving

Serve the omelet (one per person) on a plate next to a pile of fried potatoes. Now add some slices of homemade bread which has been toasted and buttered and a bowl of blueberries. Next you want a large tumbler of orange juice and plenty of French Roast coffee. If you want to, tell your breakfast guests that it is a spinach and feta omelet and let them wonder.