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
- 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….
I’ll shut up now
One serving provides:
- Calories: 338
- Fat: 31 g
- Carbohydrates: 1.9 g
- Protein: 12.9 g