Ingredients
- 3 tablespoon olive oil (divided)
- 1/2 pound mushrooms, sliced
- 1/2 cup green onions, sliced (including green tops)
- Salt and pepper, to taste
- 1 (1 1/2 pound) French bread loaf (round flat French bread)
- 5 large eggs
- 1 tablespoon fresh herbs, chopped (thyme, chives, chervil, tarragon, parsley, etc.)
- 8 ounces bacon (8 slices, cooked crisp)
- 1 red bell pepper (roasted, peeled and cut into strips)
How to Make
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Step 1: Preheat broiler unit of oven.
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Step 2: Heat 1 tablespoon oil over medium heat in a 10-inch oven proof skillet. Add mushrooms and green onions and cook until they begin to release their liquids. Turn heat to medium-high and cook until liquid is nearly gone. Remove mushrooms and onions from pan and season them with salt and pepper, and set aside.
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Step 3: Split the bread horizontally and pull out most of the inside of each half, leaving a shell no more than 1/2-inch thick. (save the pulled out bread to dry for breadcrumbs for later use).
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Step 4: Beat the eggs lightly in a large bowl. Stir in mushroom mixture and herbs. Wipe skillet clean, add another tablespoon of oil and return to medium heat.
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Step 5: Pour in the egg mixture, spreading the mushrooms evenly in pan. Cook until eggs are set around the edges, but runny in center, about 5 minutes, then put pan under broiler for a minute or two until the eggs begin to brown on top.
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Step 6: Slide the omelette into the bottom half of the bread. Top with bacon and roasted pepper strips, and drizzle with remaining oil and pepper juices. Cover with top half of bread.
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Step 7: Slice into 4 to 6 wedges and serve.
We hope you enjoy this recipe!
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