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Friday, June 20, 2014

Breakfast for dinner

One of my favorite dinners is breakfast -- eggs, pancakes, bagels, waffles...the list goes on. Not only does breakfast food taste particularly good at dinner, it's a fast meal. The Asparagus and Mushroom Omelette with Brie is so delicious. I pulled some bagels out of the freezer and we had a complete meal! Great for those long commutes home when you need to fix something quick! 

How do you feel about breakfast for dinner? What are your favorite breakfast foods that can act as dinner foods? Share your thoughts below!

Asparagus-Mushroom-Omelette-with-Brie-cheese

Asparagus and Mushroom Omelette with Brie

1 bundle asparagus, cleaned and trimmed and cut into about 1-inch pieces
1 package mushrooms (I used baby portobello)
1 yellow onion, diced
2-3 cups Eggbeaters (you can use regular eggs or egg whites, too)
1 package brie cheese, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
Cooking spray
Salt and pepper to taste

Heat about 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add onions and mushrooms; season with a little salt and pepper. After about a minute or two, add the asparagus. Once the onions are soft and the asparagus is a vibrant green color (about 10 minutes or so), transfer asparagus and mushroom mixture to medium sized bowl. Leaving the skillet on the hot burner, spray the skillet with cooking spray, making sure every inch of the skillet is covered! Pour your Eggbeaters/eggs/egg whites into the skillet; season with a little salt and pepper. Since the skillet will be very hot when the eggs go in, they will cook pretty fast. After about a minute, take a spatula and try to pull the egg away from the sides of the skillet (it will still be runny in the center, but the outside edges should start to become firm). Spoon the mushroom and asparagus mixture and a few slices of brie into the center of the skillet (where the egg is still runny). Wait about another minute and take the outer edges of the omelette and connect them in the center forming a pocket where the mushroom and asparagus mixture sits. FYI: mine wasn't perfect, but I just flipped the omelette around a few times with the spatula and the eggs were cooked perfectly. Garnish with a few slices of brie on top or even the remaining vegetables.

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