July 28, 2017
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
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"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"
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.
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