Bacon, Mushroom & Ricotta Omelet

2
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"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"

Original recipe yields 2 servings
OK

Nutritional

  • 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

Step 1

Fry your bacon, set aside, remove some of the bacon dripping from the pan.

Step 2

Add chopped mushrooms to the remaining bacon drippings in the skillet. Season with salt & pepper.

Step 3

Cook until browned and any liquid from the mushrooms has cooked off (about 5 minutes).

Step 4

Transfer mushrooms to a small bowl.

Step 5

Add ricotta & parmesan to the mushrooms & stir well to combine.

Step 6

Clean the skillet and lightly oil.

Step 7

Whisk the eggs until frothy.

Step 8

Have your heat on medium and up just one notch..Pour eggs into skillet & cover.

Step 9

Remove lid and lift edges to allow uncooked eggs to flow under.

Step 10

Spoon the mushroom mixture onto one 1/2 of the omelet, add bacon.

Step 11

Cover & continue cooking until the bottom is golden brown & the omelet is firm ( total omelet cooking time apprx 5 minutes.

Step 12

Fold one side of the omelet over the filled side.

Step 13

Slide onto a large plate.

Tips & Variations


No special items needed.

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