1 tbsp Vegetable Oil
¼ cup Onion
¼ cup Mushrooms
¼ cup Red Bell Pepper
½ cup Spinach
1 pinch Salt
1 pinch Ground Pepper
¼ cup Shredded Cheddar Cheese
Chop onions, mushrooms and red pepper.
While heating, whisk together 4 eggs together in bowl.
Sautée mushrooms, onions and peppers until onions are transparent. Add salt and pepper.
Rough chop spinach, add to vegetables in pan.
Push vegetables to center of pan. Once cooked, add egg and turn heat to low.
Let egg cook until it holds its shape. Take a rubber spatula and left sides of eggs, let it run underneath. Repeat for opposite side.
Flip omelet and cook other side. After it is cooked, flip back to its original side.
If adding cheese, sprinkle on half of omelet.
Fold omelet in half and it’s ready to enjoy!
Raspberry Lemon Scones
½ cup Cold, Unsalted Butter = 1 stick
2 cups All -Purpose Flour
1 tbsp Baking Powder
¼ cup Sugar
½ tsp Salt
1 Large Lemon, Zested
¾ cup Heavy Cream
¾ cup Frozen Raspberries
½ Large Lemon, Juiced
1/2 to 1 cup Confectioners’ Sugar
1. Cut butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until needed.
2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
3. Combine flour, baking powder, sugar, salt and lemon zest in a large wide bowl. Mix to combine.
4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with hands or pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
5. Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the side of the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into a 7 to 8 inch square about 3/4 inch thick. It should look a bit rough and ragged.
7. Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
9. To prepare the glaze, combine lemon juice and 1/2 cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.
2 cups All-purpose flour
⅓ cup Sugar
1 tsp Baking powder
¼ tsp Baking soda
½ tsp Salt
8 tbsp Butter
½ cup Raisins (or dried currents)
½ cup Sour cream
1 Large egg
1) Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble course meal), then stir in raisins.
3) In a small bowl, whisk sour cream and egg until smooth.
4) Using a fork, stir sour cream and egg until smooth. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press the dough will come together).
5) Place on a lightly floured surface and pat into a 7-8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 5 minutes and serve warm or at room temperature.