Breakfast/Dinner Mushroom Omelette

Posted on December 6, 2010 by Dani

I’ll tell you something you might not know about me yet…I AM ITALIAN…and for me breakfast does not include eggs or bacon nor mushroom nor cheese.

For me breakfast equals milk, cookies, muffins, coffee and sweet brioches.

Now that I’ve shared this with you, I can also tell you that, however, I find myself frying eggs and bacon in the morning pretty often for my bf, who is American…

This mushroom omelette is fantastic and well, for some of you might be a perfect and balanced breakfast, for some others instead it might be a good choice for a quick dinner…

I’ll leave the choice to you.

Here is how you make it.

Ingredients (for 2 servings):

3 whole eggs
4 white mushrooms
3 tbsp olive oil
3 slices of bacon
1/4 cup shredded cheese
1/4 cup white dry wine
2 tbsp chopped onion
Parsley
salt and black pepper

Start by washing and slicing up the mushrooms

Heat 2 tbsp of olive oil in a skillet and saute the mushrooms

cook until mushrooms are cooked through. Then pour in 1/4 cup of white wine, turn up the heat and let the alcohol evaporate

Remove from heat and add chopped parsely

In a bowl crack 3 eggs

add salt and black pepper

and beat up the eggs

In the same skillet (without washing it) add the remaining 1 tbsp of olive oil. Heat it up

saute the onion

next up, pour in the eggs

Let’ em cook

until they got pretty firm at the bottom

in the middle add the mushrooms and cheese (you can use cheddar or Montreal)

Fold the omelette in half and keep cooking at low heat for a couple of minutes, just to give the cheese time to melt

Remove from the pan and place on a plate, sprinkle some chopped parsley on top

In the same skillet fry up 3 slices of bacon. Well, bacon has so much fat that you don’t really need to add oil or butter…I realize you don’t need an Italian to tell you how to fry bacon….