Friday, November 26, 2010

Mushroom and Bacon Omelet

Recipe for 2-3

1 tablespoon unsalted butter
1 cup fresh mushrooms, sliced
5 large eggs
1/3 cup fresh milk
2-3 uncooked bacon slices, thinly chopped
1/3 cup green fresh onions thinly chopped
Salt and freshly ground black pepper


Add half of the butter in a non-stick frying pan and place it over medium heat. Let it melt until is foaming. Tip in the mushrooms and bacon and sauté for 2-3 minutes. Add the fresh onions and season with salt and pepper. Remove the content of the frying pan into a bowl and set aside.
Using a paper towel wipe out the frying pan and return to heat. Break the eggs into a bowl and season with little salt and pepper. Lightly beat eggs. When the pan is hot enough, add the remaining butter, swirling it around so that the base and sides get coated.
While the butter is foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved ingredients (mushrooms, bacon and onion).
Using a spatula fold the omelet in half and place it in a platter. Cut into serving portions.
Serve while still hot with some green fresh salad. Enjoy!

Tip: You may also try spinach frittata. Its delicious!!