Spinach Shiitake Scrambled Eggs with Tarragon

When I think of spring two things come to mind — the freshness of green and the wholesomeness of eggs. This omelet is inspired by both symbols of the season, but with a modern twist: shiitake mushrooms. Known to strengthen your immune system, shiitake mushrooms bring an earthy flavor that pairs well with the sweetness of the tarragon. At our home we call it “Green Eggs and Sham,” playfully referencing the Dr. Seuss classic. The “green” portion is organic, baby spinach and the eggs are organic with added omega-3s (also an excellent source of vitamin E). Using extra virgin olive oil in the pan adds a delicious, nutty flavor you won’t want to miss. In the end, it’s the title alone that convinces our kids that this is an omelet worth eating.

DAIRY FREE

serves 1

Green Eggs and Sham

2 tablespoons extra virgin olive oil (divided)

2 organic eggs with added omega-3s

1/2 teaspoon dried tarragon

sea salt (to taste)

freshly ground black pepper (to taste)

2-3 large shiitake mushrooms (coarsely chopped)

1 cup organic baby spinach (finely chopped)

Whisk eggs with tarragon, salt and pepper and set aside. Heat a small, omelet size skillet on medium heat and add 1 tablespoon of extra virgin olive oil. Saute shiitake mushrooms for 1 minute and add chopped spinach. Cook for 2-3 minutes until softened. Remove from pan and set aside. Add 1 tablespoon of extra virgin olive oil and egg mixture to the pan. Cook for 1 minute and sprinkle spinach and mushrooms across the top of the omelet. Cook for 3-5 minutes until the egg is no longer raw. Flip omelet in half and continue to cook if necessary.

©2010 tricia barry biagi