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Bacon, Mushroom and Fontina Omelet Recipe

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Bacon, Mushroom and Fontina Omelet Recipe
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Servings
1 omelet
Ingredients
  • 2 slices bacon chopped
  • ½ cup sliced portobello mushrooms
  • 1 tablespoon butter
  • 3 large eggs
  • 1 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup freshly grated fontina cheese
  • fresh herbs like basil and parsley, for topping
Servings
1 omelet
Ingredients
  • 2 slices bacon chopped
  • ½ cup sliced portobello mushrooms
  • 1 tablespoon butter
  • 3 large eggs
  • 1 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup freshly grated fontina cheese
  • fresh herbs like basil and parsley, for topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the skillet over medium heat and add the bacon to both sides. Cook until the fat is rendered and the bacon is crispy, then remove with a slotted spoon and place on a paper towel to drain. Add the mushrooms to the bacon fat and cook until softened, about 3 to 4 minutes. Remove and place with the bacon.
  2. Add the butter to the skillet on both sides. Whisk the eggs with the water and pour into both sides of the skillet. As soon as the eggs set, put the bacon, mushrooms and cheese on the side of the skillet that flips over. Gently flip the skillet and cook until the eggs are firm, about 2 to 3 minutes. Serve immediately, topped with fresh herbs.

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