So you’ve been trying to get into the habit of buying more produce, but when you’re only cooking for yourself, it’s hard to keep everything fresh. You have to get creative with the same set of ingredients. That’s where these breakfast and dinner recipes, both simple and both mouth-watering, enter your life.
One is a three-egg omelet and the other, a rotini bake. Here’s what’s great, both of these recipes follow basically the same ingredients list, and both of these recipes are plate-scraping-good.
Three Egg Omelet
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1
Ingredients:
1 tablespoon olive oil
three eggs
1 ½ cup spinach
½ onion
½ cup mushrooms
salt and pepper
½ cup shredded cheese
Directions:
Photo by Sophie Maschinot
1. To prep, slice onions and mushrooms and scramble the eggs. Turn your oven on to broil at 400°F.
2. Heat olive oil on medium in a small non-stick frying pan.
Photo by Sophie Maschinot
3. Sauté onions until tender.
Photo by Sophie Maschinot
4. Add mushrooms and cook until tender.
5. Add spinach and cook until the spinach is slightly wilted.
Photo by Sophie Maschinot
6. Pour in scrambled eggs and season with salt and pepper (don’t overdo it).
7. Sprinkle cheese on top and stick in the oven for 2-3 minutes in order to cook the egg evenly.
Photo by Sophie Maschinot
8. Release the egg from the pan by shifting the pan back and forth, and fold the omelet over on to your plate.
Rotini Bake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Ingredients:
1 tablespoon butter
½ pound rotini
1 ½ cup spinach
½ onion
½ cup mushrooms
¼ cup half and half
1 cup shredded mozzarella
salt and pepper
1 egg
⅓ cup shredded Romano or Parmesan
Directions:
1. To prep, chop the onion, slice the mushrooms, and lightly butter a small casserole dish. Preheat oven to 350°F.
2. Start cooking the rotini according to it’s directions.
Photo by Sophie Maschinot
3. Follow the same directions for the omelet to sauté the veggies.
4. After draining the pasta, put it in a large mixing bowl and mix in sautéed veggies. Season with salt and pepper.
5. Mix in the egg, half and half, and mozzarella cheese.
Photo by Sophie Maschinot
6. Put the mix in the casserole dish and top with Romano or Parmesan cheese.
Photo by Sophie Maschinot
7. Bake for 15 minutes or until the cheese gets a lil’ toasty.
Looking for more ways to get fresh? Check out these links: