Nothing tastes better than homemade. Trust the ingredients in your food. Eat healthy with this IHOP Veggie Omelette knockoff
Keyword: knock off, veggies
Method: Stove Top
Skill Level: Intermediate
¼C.green onionsfinely chopped
Hollandaise Sauce: (makes 4 servings)
1teaspoonlemon juice from 1 lemon
1stick butter8 tablespoons
Pinchcayenne pepper or hot sauceif desired
In a medium skillet, melt butter and sauté spinach, mushrooms, and green onions, until fragrant. Drain and set aside. In a bowl, whisk together eggs, milk, salt, and pepper. Pour into skilled and cook until they start to become firm. Add cheese and sauté mix. Fold egg over. Serve with desired toppings like tomatoes or Hollandaise sauce.
Combine egg yolks, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.
Serve with desired toppings like tomatoes or Hollandaise sauce.