Green Omelet - Spinach Omelet

This was my St. Patty's Day Breakfast! 

1 tsp olive oil brushed on non-stick pan
2 eggs mixed in a bowl
2 handfuls of raw spinach
1 slice swiss cheese cut in half
1 non stick pan

1)heat pan on stove med-high with olive oil and pour eggs into it
2)while cooking cover with handfuls of spinach
3)cook about 5 minutes then using flipper separate omelet in half if you are not good at flipping all at one time - or flip in 1 piece
4)top with swiss cheese and flip over on top each other making omelet
5)shut off heat and put lid on to melt cheese

Chicken Cordon Bleu

This is my favorite entree.... in fact I made this a month ago but we got carried away with dinner and our plates were completely emptied when I realized I did not get a picture!!!  I skip a step that most recipes include, they like you to coat the roll ups and then brown them before finishing in the oven.   I have found that you can skip that step and we find the result is a softer edge which we actually like.
Serves 4.  Preheat oven to 350F.
2 skinless, boneless chicken breasts.  Cut each one in half between top and bottom.  
4 slices old fashioned ham sliced regular
4 slices Canadian swiss cheese (softer than Switzerland)
4 toothpicks
wax paper or parchment paper
1/4 cup all purpose flour
6 large mushrooms (cremini or button) - sliced
1/2 to 1 cup chicken broth, made from Knorr Bouillon
pepper

In a dish lay the roll ups cover with the flour.  Using your hands cover all sides and ends, till dusted with the flour.    Using a baking dish put the rolls into the bottom, and cover with the pepper, chicken broth and sliced mushrooms.  I use enough broth to cover the bottom and have about 1/4 to 1/2 in the bottom.  Cover with foil and bake at 350F for 1 hour.  Serve each to a plate and spoon juices over top.

Before pounding

After pounding