Bacon, Mushroom & Ricotta Omelet
Recipe: #26731
July 28, 2017
Categories: Breakfast, Bacon, Eggs, Mushrooms, 5 Ingredients Or Less, Brunch, Fathers Day, Labor Day, Mothers Day, 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"
Ingredients
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 by Step Method
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
No special items needed.