Mushroom, bacon and tomato omelette
This Mushroom, Bacon, and Tomato Omelette features a rich blend of earthy mushrooms, crispy bacon, juicy cherry tomatoes, and melted cheddar cheese in a fluffy egg base. Ideal for a protein-rich breakfast or a satisfying brunch option.
Cook time 6 min
Prep time 5 min
Ingredients:
2 eggs1 tbsp milk (1% fat)
salt & pepper to taste
2 tsp olive oil
1/3 cup mushrooms
1 bacon strip
1/2 cup cherry tomatoes
1 tsp butter
1/3 cup cheddar cheese
Welcome to a delightful and savory take on a breakfast classic — the Mushroom, Bacon, and Tomato Omelette. This hearty and flavorful dish combines earthy mushrooms, salty bacon, juicy cherry tomatoes, and rich cheddar cheese, all wrapped in a fluffy egg base. Perfect for starting your day with a protein-packed meal or serving as a quick and satisfying brunch option.
Instructions:
- Slice 1/3 cup of mushrooms.
- Cut 1 strip of bacon into small pieces.
- Halve 1/2 cup of cherry tomatoes.
- Shred 1/3 cup of cheddar cheese.
- In a non-stick skillet, heat 2 tsp of olive oil over medium heat.
- Add the bacon pieces and cook until crispy. Remove and set aside, leaving the oil in the skillet.
- In the same skillet, add the sliced mushrooms and cook until they become tender, about 3-4 minutes.
- Add the cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
- Remove the mushrooms and tomatoes from the skillet and set aside with the bacon.
- In a medium bowl, whisk together 2 eggs and 1 tbsp of milk. Season with salt and pepper to taste.
- Return the skillet to the stove over medium-low heat, and add 1 tsp of butter. Allow the butter to melt and coat the skillet.
- Pour the egg mixture into the skillet, tilting the pan so the eggs evenly cover the surface.
- Allow the eggs to cook undisturbed for about 1-2 minutes until they start to set around the edges.
- Evenly distribute the cooked bacon, mushrooms, and cherry tomatoes over one-half of the omelette.
- Sprinkle 1/3 cup of shredded cheddar cheese over the fillings.
- Using a spatula, carefully fold the other half of the omelette over the fillings.
- Continue cooking for another 1-2 minutes until the cheese is melted and the eggs are fully set.
- Slide the omelette onto a plate.
- Garnish with extra cheese or herbs if desired.
- Serve immediately and enjoy your delicious Mushroom, Bacon, and Tomato Omelette!
There you have it, a scrumptious Mushroom, Bacon, and Tomato Omelette that's sure to impress. This dish not only tantalizes your taste buds but also provides a balanced mix of protein, healthy fats, and vegetables. Enjoy it on its own or pair it with a side salad or toast for a more complete meal. Happy cooking and bon appétit!
Mushroom, bacon and tomato omelette FAQ:
A 10-inch non-stick skillet is ideal for cooking a personal-sized omelette, providing enough space for the eggs to spread evenly while preventing sticking.
The omelette is done when the edges are set, the middle is slightly firm, and any added cheese is melted. The eggs should not appear runny.
Yes, you can substitute bacon with cooked sausage, ham, or a plant-based alternative for a similar flavor and texture.
Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet before serving.
Yes, you can use a non-dairy milk for the egg mixture and omit or substitute the cheese with a dairy-free cheese alternative.
Cooking Tips:
- Prepping ingredients beforehand ensures a smoother cooking process and helps you achieve perfect timing.
- Cook the bacon first to render its fat and use that to sauté the mushrooms for added flavor.
- Whisk the eggs well with milk to make the omelette extra fluffy.
- Cooking the omelette on medium-low heat helps avoid overcooking and achieves a tender texture.
- Allow the cheese to melt thoroughly by adding it in the last minute of cooking and then folding the omelette gently.
Nutrition Facts
1 ServingsCalories 480kcal
Protein 33g
Carbohydrates 10g
Fiber 1.84g
Sugar 4.95g
Fat 44g
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