I had Spinach in my fridge; And I had Mushrooms. These two and with few other ingredients set me rolling and I had my Power Packed Breakfast ideas for next three days. So, I made Creamy Mushrooms On Toast, Cheesy Spinach Mushroom Omelette and Spinach Mushroom Egg Rolls. I am saying power packed because it was a fix of Protein, Iron, Fiber and Minerals, a healthy combo, albeit with a bit of cheating. You can also do these with ease in your kitchen. Interested ? Read on….
These three Breakfast recipes are easy to do with the ingredients which are normally available in your kitchen. These are healthy and you can impress your loved ones with the looks and the taste. Why wait? Wear your kitchen aprons and….action !!
Creamy Mushrooms On Toast
1 cup Sliced Mushrooms, 1 Tsp finely chopped Garlic, 2 Tbsp Fresh Cream, ½ Cup chopped Fresh Coriander (better if you have fresh Parsley), ½ Tsp dried Thyme, ½ Tsp Dried Parsley (optional), ½ Tsp Vinegar, ½ Tsp Black Pepper Powder, 2 Tbsp Butter and Salt to taste.
2 Slices of Brown Bread Toasted. Better if you have slices of Sourdough Bread or Garlic Bread.
Tips: If you don’t have Thyme, never mind. Skip it. If you don’t have Fresh Cream, don’t worry, use the homemade Malai available in your fridge.
Cooking the Mushrooms:
On a medium Flame melt the Butter. Please see that it doesn’t burn. Now add chopped Garlic and keep on stirring. Ensure that the garlic doesn’t get dark or get burnt. Quickly add Thyme and keep stirring. By now, you will start having a woody aroma coming out of your dish.
Once all come together, add your Mushrooms. You pan might look over crowded but don’t worry. The mushrooms would reduce once they start cooking. Keep stirring and mixing so that the Garlic-Thyme infused butter coats the Mushroom slices. It would take 2-3 minutes for the Mushrooms to get cooked.
Once done, add your Coriander of the Fresh Parsley and mix. Then add the Vinegar and mix. Once done, add the Fresh Cream and mix it gently. Once you see that the cream has coated the Mushrooms evenly, add Salt and Black Pepper Powder and mix it. By this time your home would be engulfed in a Buttery-Garlicy-Woody aroma.
Your Creamy Mushrooms are ready. Use a spoon and put it over the Toasted Bread of your choice. Serve it with love.
Cheesy Spinach Mushroom Omelette
2 Eggs Whisked, ½ cup Sliced Mushrooms , ½ cup chopped Spinach, 1 Tsp chopped Green Chili, ½ cup Grated Mozzarella Cheese, 2 Tbsp Butter and Black Salt to taste.
Tips: If you don’t have Black Salt, no worries. Use the normal one but be careful as the butter would also have salt in it.
Making the Omelette:
On a medium Flame melt only 1 Tbsp Butter. Please see that it doesn’t burn. Now add chopped Spinach, Mushrooms, Chopped Green Chili and sauté them. Add a bit of Salt to help in cooking. Once done, switch off the flame and keep it aside.
Now whisk the Eggs, add Black Salt and mix. Now add the sauteed Mushrooms and Spinach and mix. Now add the Grated Cheese and mix. Your eggs are ready for the Omelette.
On a medium flame, melt the remaining 1 Tbsp Butter. Once melted, pour the Egg mixture in the pan, and let it set. Once the Eggs are cooked from the bottom and the upper layer is a bit moist, it is desirable to either flip it or fold it. I prefer folded. Your Omelette is ready.
Slid it in a plate and serve it with a sauce of your choice. You may not need any bread to go with it. But if you need it, go for it, and enjoy.
Spinach Mushroom Egg Rolls
1 Tortilla, 1 Egg Whisked, ½ cup Sliced Mushrooms , ½ cup chopped Spinach, 1 Tsp chopped Green Chili, ½ Medium Size Onion Sliced, 2 Tbsp Butter, ¼ Tsp Black Pepper Powder and Salt to taste.
Tips: If you don’t have Tortilla, never mind. Use a plain Tawa Parantha. If you have Butter Chicken or Kitchen King Masala, add a bit while whisking the egg. Be careful with the salt as the butter would also have salt in it.
Making the Stuffing And The Roll :
On a medium flame, melt only 1 Tbsp Butter. Please see that it doesn’t burn. Now add sliced Onions and sauté it. Please don’t overcook the onions. Once done, add chopped Spinach and Mushrooms and sauté them. Add a bit of Salt to help in cooking. Once done mix a pinch or so of Black Pepper Powder, switch off the flame and keep it aside.
Now whisk the egg, add some Salt and Butter Chicken Masala or Kitchen King Masala and mix.
On a medium flame, melt the ½ Tbsp Butter from the remaining. Once melted, pour the Egg mixture in the pan. Make an Omelette and take it out. Please do not fold the Omelette. It would be better if the inner side of the omelette is a bit moist.
On a griddle (tawa), melt the remaining ½ Tbsp of the Butter and place the Tortilla. Heat it from the bottom in the butter till it becomes crisp and golden brown. Now place the Omelette over it and press gently with the spatula. You would observe that the omelette has clamped on to the Tortilla. Now flip it to get smeared with butter on the omelette side. Once the Tortilla is crisp, remove it from the flame and place it in a plate with the Omelette side up.
Add the stuffing of Spinach Mushroom and fold the Roll. Cut it in two and serve. If you have leftover stuffing, serve it on the side.
These three recipes are simple and yet healthy. These are a delight for the eyes and the palate. You can also play around with your imagination and add flavours and ingredients of your choice. Try these out.
More ideas for Wraps and Rolls are here:
Happy Cooking. Till then…