Bacon, Mushroom & Ricotta Omelet
July 28, 2017
Categories: Breakfast, Dinner, Lunch, Main Dish, Pork, Bacon, Eggs, Vegetables, Mushrooms, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Carbohydrate more
"This recipe is from Bon Appetit with some modifications by me..The recipe called for 6 eggs for 2 servings I use only 4. Use any type of mushroom that you prefer. I like to serve the omelet with eiher a BBQ sauce or some Thai Chili"
- Serving Size: 1 (282 g)
- Calories 725.5
- Total Fat - 52.1 g
- Saturated Fat - 21.1 g
- Cholesterol - 530.9 mg
- Sodium - 2128.4 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0 g
- Sugars - 0.8 g
- Protein - 58.2 g
- Calcium - 712.3 mg
- Iron - 3.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.5 mg
Fry your bacon, set aside, remove some of the bacon dripping from the pan.
Add chopped mushrooms to the remaining bacon drippings in the skillet. Season with salt & pepper.
Cook until browned and any liquid from the mushrooms has cooked off (about 5 minutes).
Transfer mushrooms to a small bowl.
Add ricotta & parmesan to the mushrooms & stir well to combine.
Clean the skillet and lightly oil.
Whisk the eggs until frothy.
Have your heat on medium and up just one notch..Pour eggs into skillet & cover.
Remove lid and lift edges to allow uncooked eggs to flow under.
Spoon the mushroom mixture onto one 1/2 of the omelet, add bacon.
Cover & continue cooking until the bottom is golden brown & the omelet is firm ( total omelet cooking time apprx 5 minutes.
Fold one side of the omelet over the filled side.
Slide onto a large plate.
Tips & Variations
No special items needed.