If your weekend looked something like this, don't fret- cook eggplant!

If you’re weekend went anything like mine, that being you spent your weekend in Miami, FL at a double header horse show competing for your college’s equestrian team, then you’ll know what I mean when I say I’m especially in need of incorporating a whole lot of healthy into this week. The College of Charleston equestrain team is notroious for having a massive spread of deliciously tempting but oh so highly caloric food at every event. The buffets are nothing short of an average man’s once a year Super Bowl blowout meal…except this year I experienced it three days in a row. Like I said, time to eat HEALTHY! So with the inspiration of an amazing dish I had in a restaurant in Flushing, Queens (the less commonly known but mind blowing Chinatown of NYC), I devised this super simple, healthy, satisfying eggplant recipe. I served my eggplant with Ahi Tuna steaks (frozen from Trader Joe’s) and whole grain rice and it was heaven on a plate!

A note on scallions: Scallions taste like a mix between chives and onions. Mild in flavor, except for the white part that is considered the “bulb.” They are very yummy and go nicely with nearly anything: eggs, chicken dishes, pasta, soup, etc. This is what a scallion looks like:

Scallions

Sweet and Savory Chinese Eggplant

Makes 2 servings

• 1/4 cup vegetable stock -  $1.50 for a standard sized 28 oz carton
• 1 pound eggplant cut into 1-2 inch cubes-  about $2.50 per pount
• 3 large cloves garlic, diced-  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
• 1/2 teaspoon minced ginger -  about $2.50 for a 23g jar
• 1 1/2 tablespoons soy sauce -  about $3 for a 10 fl oz bottle
• 2 teaspoons honey -  about $3 for a 12 oz jar
• 4 scallion branches, chopped -  about $1.50 for a bundle

Approximate cost: $4.50, which makes 2 servings at $2.25 each

Approximate cooking time: 15 minutes

Heat the vegetable stock in a large sauce pan over medium high heat. Add eggplant.

Add cubed eggplant

Cook for about 10 minutes, stirring occasionally, until eggplant begins to soften and darken. Add garlic, ginger, soy sauce, honey, and scallions. Cook for 5 more minutes, stirring occasionally.

Serve immediately. Add a squirt of Sriracha for a spice kick or more soy if you desire a saltier taste.

Chinese Eggplant with Ahi Tuna Steaks and Whole Grain Rice

You know what I love about Chicken Piccata? Everything! Lightly breaded, tender slices of chicken breasts in a delicious wine and lemon sauce with tart capers. Add a glass of Pinot Grigio and a side of whole wheat pasta and I’m heaven. (I ask myself everyday how I ended up a 30-year-old mother in the body of a college student…. scroll to the bottom of the page for more boring stuff about me)

What’s awesome about this piccata recipe is that you can easily substitute the chicken for virtually any other protein. Shrimp or mahi-mahi are equally delicious and compliment the piccata sauce well. Buying frozen fish is cheapest (Trader Joe’s has exceptionally low prices) but make sure the fish is fully defrosted before cooking. A side note on capers: For those of you who haven’t had capers before, they’re basically a combo of olives and pickles in the form of tiny, juicy balls. They add a nice salty taste to the sauce.

My poorly documented chicken piccata

A much more appetizing photo of chicken piccata

Chicken Piccata

Makes 4 Servings

• 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1/4 cup whole wheat flour-  a 4 pound bag costs about $2-3 and will last you a long time
• 1/4 cup whole wheat bread crumbs -  $2 for 15 oz.
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound boneless, skinless chicken breasts -  about $3-5 or $5-7 for organic chicken
• 1/2 cup low sodium chicken or vegetable stock -  $1.50 for a standard sized 28 oz carton
• 1/4 cup white wine -  a cheap $3 bottle works fine
• 1 large lemon -  about $1
• 3 tablespoons capers -  about $3 a jar

Approximate cost: $7.50, which makes 4 servings at $1.87 each

Approximate cooking time: 20 minutes

Preheat oven to 300. Heat oil in a skillet over medium-high heat. In a shallow bowl, combine flour, bread crumbs, salt and pepper. Cut chicken lengthwise into strips, approximately 1-2 inches wide. Coat both sides of chicken in flour/bread crumb mixture. If mixture does not adhere well, add a little lemon juice to the chicken before coating.

Chicken should look like this before going into the hot pan

Cook chicken in pan, five minutes on each side until coating is crispy and chicken is white through the center. Place skillet in oven.

Chicken should look like this before placing in oven

In a separate sauce pan, heat stock and wine over high heat. Cut lemon into thin slices and add to simmering sauce. Add capers and let boil for about 5 minutes. If thicker sauce is desired, stir in whole wheat flour until consistency is reached.

Piccata Sauce

Remove chicken from oven and combine with sauce. Serve hot!

A terrible photo of my chicken piccata, 5-minute zucchini, and roasted squash

Enough about piccata, more about me! I’ve been doing a lot of stalking lately. Stalking blogs. Food and fashion mostly, like these ones:

http://www.skinnytaste.com/

http://www.hungrymeetshealthy.com/

http://galmeetsglam.com/

http://www.mystylepill.com/ – (give me this girl’s wardrobe!!!)

AND lots and lots of friends’ blogs for study abroad. So jealous of all you guys bopping around Europe and South America! To think it was almost exactly one year ago I left for Spain.

At least I’m still getting a little travel in… I’ve just returned from an amazing weekend in southern Florida. My friend and I took a spontaneous road trip to watch the Wellington Winter Equestrian Festival (WEF). WEF is basically a giant horse show that attracts the most elite, and often international, riders. I was in equestrian heaven! Every horse/rider combination I’ve ever been in admiration of since I can remember was there. And I got to stalk them in the flesh! Although 24 hours of my weekend was spent in a car driving from Charleston to Wellington and back, the few hours of 85 degree Florida sunshine I was able to enjoy were absolutely perfect. Undoubtedly the best part of the weekend was eating real French crepes (banana and nutella) and watching the big eq! Amazing!

The dorkiest photo ever but I felt it was a must for my first time WEF experience

AND LAST BUT NOT LEAST, a special request to my adored readers. If you have a Pinterest, Twitter, Facebook, a blog, whatever would you PLEASE help me spread the word of nevernothungry.com by posting the site on one of your pages? Thank you, thank you, thank you

Easy Chicken Tortilla Soup

Soups recipes can be difficult, time consuming, and use lots of complicated kitchenware. This recipe is not. If you are so fortunate to be the proud owner of a Crock-Pot, you can simply place all the ingredients listed below (*instead of roasting the pepper, cut off the top, remove seeds, and cut into strips) into the Crock-Pot on high for 3-4 hours. Before serving, cut the chicken into pieces. Add garnish, as you would with the stove-top cooked version

Makes 5 Hearty Servings

• 1 bell pepper -  about $1
• 1 pound boneless skinless chicken breasts -  about $3-5 or $5-7 for organic chicken
• 2 tablespoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1 yellow onion, diced -  about $1
• 4 garlic cloves, diced -  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
• 1 4-oz can diced green chilies, drained – about $1.50
• 1/2 teaspoon cumin (optional) -  an average 13g costs about $3-4 and will last you for years
• 1/2 teaspoon chili powder (optional) -  an average 13g costs about $3-4 and will last you for years
• 1 can hominy, rinsed and drained -  about $1.50
• 1 14-oz can diced tomatoes -  about $1.50
• 1 1/2 quart chicken broth (6 cups)  – about $4

For the Garnish:

• 2 corn tortillas, sliced lengthwise into fifths -  about $3 for a pack of 12 (you can freeze what you don’t use)
  
• 3 tablespoons fresh cilantro, chopped -  about $2 for a large bunch/ 1 oz
  
• 1 lime, sliced -  about .70¢
  
• 1 avocado, sliced -  about $1.25

Approximate cost: $15, which makes 5 servings at $3.00 each

Approximate cooking time: 45 minutes

A side note on hominy: Hominy is a grain, it’s like corn, and its kind of confusing so read about it here. What I can tell you is that hominy makes this soup incredibly filling (that’s a good thing!) and its unique and y’all should be branching out in your culinary endeavors….

This is hominy.

Preheat oven to 400. Wrap one bell pepper in tin foil. Bake for 30 minutes, until slightly browned.

Your pepper should look something like this

Meanwhile, bring a large pot of water to boil. Add the chicken breasts, reduce heat and simmer for about 30 minutes, until breasts are cooked through. The chicken should be white through the center.

Not very appetising, I know but this is step 2

Drain and set chicken breasts aside to cool. Chop into bite size pieces. You can also shred it with your fingers. Oooh fun! Remove bell pepper from foil (CAREFULLY, it’s hot!) and let cool. Cut off stem, remove seeds, dice pepper.

Starting to look yummy again (I hope)

Place a large soup pot over medium-high heat. Add 2 tablespoons olive oil and diced yellow onions. Stir occasionally for about 5 minutes until onions become translucent. Add diced garlic and drained diced green chilies, chili powder and cumin. Stir.

Onions, garlic, diced chillies

Add diced tomatoes, drained hominy, chicken stock, diced chicken, and pepper.  Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Prepare garnish

Cut ingredients like so (*not shown: lime)

Place garnish on the bottom of a bowl, squeeze in lime juice, serve soup hot on top of garnish

Pouring soup on top of garnish

Finished product! Tada!

On a side note…. I’ve just broken my almost one month hiatus from chocolate! Don’t ask me what I was thinking. All I know now is I can not live without chocolate. So to celebrate my re-entrance in the chocolate world, I had a little chocolate tasting. Not quite as glamarous as it sounds- pathetic, really since I’m in my room, alone, with a glass of milk. Here’s what I got

chocolate heaven?

I HIGHLY recommend the ‘Lake Champlain Peppermint Crunch Dark Chocolate’ with real chunks of peppermint in it….OMG!

• 1 can tuna, drained
• 1 tablespoon nonfat Greek yogurt
• 1 teaspoon mustard
• pepper to taste

Even Better Tuna!!
As my wonderful and intelligent, but occasionally culinary-challenged, roommate reminded me the other day, making a delicious sandwich is not something that comes naturally to the average college student. So, if you are one of those kids in need of expanding your horizons beyond ham and cheese, look no further! This sandwich is satisfying, easy, and fulfills three major food groups: vegetables, grain, and protein.

• 2 slices whole grain bread
• 3 oz of tuna (see recipe above) or sliced turkey
• ¼ of an avocado
• handful of spinach or dark lettuce leaves
• thinly sliced yellow onion
• salt and pepper

Toast the bread, spread avocado on one slice. Place spinach on toast. Place tuna on top of spinach, followed by onion and salt and pepper. Place toast on top….eat

Makes 4 Servings

• 1 teaspoon mustard
• 4 tablespoons olive oil
• 3 tablespoons red wine or balsamic vinegar

Whisk all ingredients together

Helpful Websites:

The Most Common Cooking Mistakes: http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/print-index.html

Great $$ saving tips: http://www.thekitchn.com/15-money-saving-163431

Goat Cheese and Veggie Frittata with Mimosa

A frittata is essentially a large, baked omelet. Also similar to a low-fat quiche without a crust. As with most of my recipes on my blog, feel free to substitute or add on any ingredients (besides the eggs, obviously- those are essential). I made my frittata before leaving for winter break, so I put any and everything that was in the refrigerator and freezer in it. Some other recommended ingredients: mushrooms, asparagus, bell peppers, parmesan cheese, leftover ham or bacon, etc.

Goat Cheese and Veggie Frittata

Makes 4 servings

• 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1/4 cup diced yellow onion -  about $1
• 1/2 cup diced tomato – about $1
• 3/4 cup broccoli, diced -  *use just the head* about $2 for a frozen bag (which must be defrosted before cooking) or about $2.50 per pound, fresh
• 1.5 cups spinach -  about $2 for a small bag
• 6 eggs – approximately $2 for a dozen
• salt and pepper to taste
• 2.5 oz crumbled goat cheese – about $2.50 for 4 ounces

Approximate cost: $5, which makes 4 servings at $1.25 each

Approximate cooking time: 25 minutes
Preheat oven to bake 400. Heat oil in a large, deep skillet over medium-high heat. Add diced onions, stir occasionally for about 4 minutes until soft and translucent.

Cook onions in a large, deep skillet

Add tomatoes, broccoli, and any other vegetables of your choosing. Stir occasionally for about 2 minutes until softened.

Cook vegetables until slightly softened

Add the spinach, stir until all leaves are wilted and mixed in with other veggies. Distribute vegetable mixture throughout the pan. Turn off heat on stove.

Add spinach

Whisk 6 eggs in a large bowl. Stir in 1 tablespoon of water and salt and pepper to taste.

Whisk eggs

Pour whisked eggs directly over vegetables in skillet. Sprinkle goat cheese evenly on top of egg mixture.

Ready for baking

Bake in oven for 12-15 minutes until frittata is puffy but not wet or soupy. Let cool for a few minutes before cutting.

Finished!

To make Mimosas:

Mix one part champagne (or sparkling wine) with one part orange juice. Enjoy!

Baked Fish Dinner

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Makes 1 serving

• 3-6 oz piece of mahi mahi (the fish so nice, they named it twice ) – about $7/pound frozen
• 1 teaspoon soy sauce - about $3 for a 10 fl oz bottle
  
• 1/4 teaspoon minced fresh ginger - about $2.50 for a 23g jar
  
• 1 teaspoon lemon juice -  about $1 for a fresh lemon or $2 for a 10 oz. bottle
  
• 1/4 cup chopped onion - a little less than $1
  
• 1/4 cup chopped tomato- a little less than $1

Approximate meal cost: $4.75
Approximate cooking time: 30 minutes

Pre-heat oven to bake 375. Place 1 square foot sheet of parchment paper on a baking sheet. Place fish in center of parchment paper. Add soy sauce, ginger, lemon juice, and any other desired seasoning.

Add seasoning to fish

Add chopped vegetables on top of fish

Add vegetables on top of fish

Secure parchment paper into a closed pouch using either staples, paper clips, or string to tie it. This keeps all the flavors and moisture locked in while baking.

Form into a pouch before baking

Bake for 20 minutes. Remove from oven and carefully (using oven mits), cut open pouch. Turn oven to Broil High, and broil for 5-10 minutes until fish and vegetables are slightly browned and crispy. Enjoy with a whole grain carb for a balanced meal!

After broiling

Yum! So fresh and healthy and hardly any cleaning up to do!

Some notes on this dish: There are a lot of optional add-ins that can be made to this dish. If you wish to add more vegetables, spinach and/or peas make great additions. Just add about a cup at the same time you add the onions. (The one cup of marinara sauce used in the dish counts as two servings of vegetables.) For a spicier dish, add one teaspoon of diced jalapenos or 1/2 teaspoon cayenne pepper with the onions. If you desire a creamier dish, add 1/4 cup nonfat, plain yogurt with the marinara sauce. Do NOT, however, substitute butter for olive oil and do not skimp on spices-  all four, but especially the curry, are essential in creating an amazing aromatic flavor…. Also, this rice dish is insanely good, especially when paired with butter chicken. (Use brown rice, not white for a healthier substitute.)

Butter Chicken

Makes 2 (hefty) servings

• 3 tablespoons butter -  about $2 for a 4-pack of butter
• 1 pound boneless, skinless chicken breasts, cubed -  Approximately $3-5 or $5-7 for organic chicken
• 1/2 yellow onion, diced -  about $1
• 3 cloves garlic, diced -  Make life easier, buy pre-peeled. Approximately $1.50 for one bulb
• 1/2 tablespoon fresh ginger, chopped – In continuation with making life easier, buy pre-chopped for about $2 a jar that will last a long time.
• 1/2 teaspoon curry powder -  (*For all four spices*) – an average 13g costs about $3-4 and will last you for years
• 1/8 teaspoon cumin
• 1/8 teaspoon turmeric
• a dash of cinnamon
• a few dashes of salt and pepper
• 1 tablespoon fresh cilantro, chopped -  1 oz (which is a lot more than it sounds like) costs about $2
• 1 cup marinara sauce – buy the most basic, non-flavored brand possible (I enjoy Trader Joe’s ‘Tomato Basil Marinara’), 1 pound jar (4 cups) costs about $2

Approximate meal cost: $7.50, which makes 2 servings at $3.75 each
Approximate cooking time: 25 minutes

Melt butter in a large, deep skillet over medium-high heat. Add cubed chicken to melted butter.

Add raw chicken to melted butter

Stir occasionally, making sure chicken is cooked evenly. If chicken begins to stick to skillet, add vegetable or chicken stock. Chicken should be fully cooked after 8-10 minutes. Lower heat to medium and add onions, garlic, and ginger.

Add onions, garlic, and ginger to skillet over medium heat

Stir occasionally and cook for another 5 minutes until onions are mostly translucent. Add curry, cumin, turmeric, cinnamon, salt, pepper, and cilantro.

Add spices and stir

Add marinara sauce, stir, and let simmer for an additional 5 minutes.

Add sauce to spiced chicken

Serve warm over rice with a few leafs of fresh cilantro on top.

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf

An alternative take on traditional meatloaf that substitutes beef for lean turkey meat but does not compromise on flavor. My friends and I make this weekly when we get together for dinner. It’s so easy to make but it makes you feel really accomplished- like, hey look at me, I just made a turkeyloaf! Sounds impressive, right? (Onion mixture can be made a day or a few hours ahead to save time.)

Makes 4 servings

• 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1 yellow onion, diced -  about $1
• 4 cloves garlic, chopped -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
• 1/2 cup low sodium chicken or vegetable stock -  $1.50 for 28 oz
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon basil or thyme -  an average 13g costs about $3-4 and will last you for years
• 1 tablespoon worcestershire sauce – a 10oz bottle costs about $4 and will last a long time
• 1.3 pounds/20 oz lean ground turkey meat – about $5, look for 99% lean meat
• 1/3 cup whole wheat bread crumbs -  $2 for 15 oz.
• 2 eggs -  approximately $2 for a dozen
• 1/4 cup ketchup -  about $2

Approximate meal cost: $8, which makes 4 servings at $2 each


Approximate cooking time: 55 minutes

Preheat oven to bake 350. Heat oil in a sauce pan over medium-high heat. Add onions, and let cook for about 2-3 minutes before adding garlic. When oil dries out, continually add stock to keep moisture in the pan. Add salt, pepper, basil, worcestershire sauce, and remaining stock. Cook until onions are translucent, then let cool.

Finished product of onion mixture

In a mixing bowl, combine turkey meat, bread crumbs, eggs, onions and the sauce. You may have to use your hands to thoroughly mix all ingredients. On a tinfoil covered baking sheet, mold the turkey meat into two or three little loafs (resembling bread.) Sprinkle any fallen onions on top. Distribute ketchup evenly across meat. Bake for 40 minutes.

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

*Test for doneness by cutting a slit in the center of the loaf to check that meat is brown completely through.*

Fresh outta the oven!

Sweet and Spicy Sweet Potato Fries

This recipe takes a ‘superfood’ (sweet potatoes) and makes them even more super. Cayenne pepper and cinnamon are loaded with antioxidants and other good stuff to fight the bad stuff in you. But seriously, these are delicious and oh-so healthy! Dip ‘em into ketchup for a healthy serving of lycopene or enjoy them on a salad for a carbohydrate kick!

Makes 4 servings

• 2 sweet potatoes, washed – about $2/pound
• 2 teaspoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1/2 teaspoon cayenne pepper -  an average 13g costs about $3-4 and will last you for years
• 1/2 teaspoon paprika -  an average 13g costs about $3-4 and will last you for years
• 1/2 teaspoon cinnamon -  an average 13g costs about $3-4 and will last you for years
• salt and pepper to taste

Approximate meal cost: $2.50, which makes 4 servings at .63¢ each


Approximate cooking time: 35 minutes

Pre-heat oven to bake 375. Cut off ends of potatoes. Cut potatoes length-wise into 1 to 2 inch wedges. (See picture below…You’re going to have to put some muscle into, they’re a tough root vegetable to cut raw) Grease a baking sheet with olive oil. Place the potato wedges on the baking sheet, not overlapping. Drizzle a little more oil, cayenne pepper, paprika, and cinnamon on top of potatoes. Bake for 15 minutes; flip the potatoes onto opposite side; bake for another 15 minutes. Potatoes are done when they begin to crisp on the outside and are soft through the center.

Pre-baked sweet potato fries

Braised leeks over whole wheat fettuccine with steak

Braised Leeks

This recipe makes for an amazing side dish or topping on pasta. If you’re not familiar with leeks, they taste kind of like if celery and yellow onions had a baby. The braising gives the leeks an amazing soft, silky texture. I call this recipe a “comfort food” because it’s a little heavy on the butter (which makes it oh-so delicious), AND it doesn’t kill you to indulge once in a while!
(This recipe was inspired by thekitchn.com’s ‘Leeks braised with wine and garlic’ recipe)

*A note on leeks: Leeks can come as they are, which is large, stalky and intimidating or trimmed and ready for cooking. I’m personally biased towards Trader Joe’s trimmed leeks, but if you don’t have a Trader Joe’s in the area, most grocery stores sell non trimmed leeks. Be sure to wash them thoroughly and trim off the top and bottom by 1/2 inch. Also, if you choose to double this recipe, add about 5 more minutes of cooking time on the stove top and in the oven.

Trimmed Leeks

Makes 2 servings

• 3 tablespoons butter -  about $2 for a 4-pack of butter
• 6 oz or about 1/4 pound fresh leeks, washed and trimmed -  about $3
• 2 small shallots, chopped (optional) – approximately $3 for 1/2 pound
• 4 large garlic cloves, diced -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
• 1 teaspoon salt
• 1 teaspoon pepper 
• 1/3 cup white wine -  $3 for a cheap bottle, I recommend ‘Charles Shaw’ from Trader Joe’s aka ‘3-Buck Chuck’
• 1 tablespoon lemon juice -  a little less than $1 for a fresh lemon or $2 for a bottle that will last you a long time

Approximate meal cost: $5.00


Approximate cooking time: 45 minutes

Pre-heat oven to bake 350. Heat butter in a large skillet over medium-high heat. Thoroughly wash the leeks before trimming them into approximately 1/8 inch rounds. Add leeks, shallots, garlic, salt and pepper to melted butter. Stir and lower heat if garlic begins to darkly brown. Let all ingredients simmer on the stove top for about 6 minutes until garlic and leeks begin to soften.

Before cooking in the oven

Stir in wine and lemon juice and cook in oven for 30-35 minutes until leeks are soft (almost melt in your mouth) and moist.

Omelets, part of this complete breakfast

Garden Omelet

A basic tutorial on how to make an omelet. For me the most difficult part of this was learning how to spell omelet… anyway, having the exact vegetables and cheese for this recipe is not of strict importance. You can substitute the vegetables with anything in your fridge that sounds good to you. Any kind of cheese will do. The real important thing about this recipe is mastering the omelet and realizing just how easy they are to make.

Makes 1 large omelet

Ingredients:

• 1 tablespoon olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1/8 cup (small handful) diced tomatoes – 1 tomato, about 75¢
• 1/8 cup sliced mushrooms -  $2 for 10 oz baby bella variety (about 2.5 cups)
• 1 handful fresh spinach -  about $2 for a small bag
• 2 eggs -  approximately $2 for a dozen
• 1 tablespoon crumbled goat cheese -  about $2.50 for 4 ounces
• salt and pepper to taste

Approximate meal cost: $2.50


Approximate cooking time: 10 minutes

Heat oil in a skillet over medium-high heat. Add tomatoes and mushrooms, stirring occasionally. When vegetables begin to soften after about 3 minutes, add spinach.

Vegetables cooking

In a small bowl, crack the eggs, add 1 teaspoon water or milk, salt and pepper if desired, and whisk until whites combine with yolk. Pour egg batter directly on top of vegetables in the pan. Using a spatula, lift the sides of the cooked egg and tip the pan so the uncooked juices get cooked. Sprinkle cheese through center of omelet.

Omelet before flipping

When the sides of the omelet are completely cooked, place spatula under half of omelet and flip it over on top of the other side. After 1-2 minutes, flip over and cook for an additional 1-2 minutes. Omelet should be lightly browned on both sides with no visible egg juice. Enjoy with toast and a small glass of orange juice for a balanced breakfast!

Finished product! (I know I REALLY need to work on my photography skills)