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Bacon, Mushroom & Fontina Omelet

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I had great success making this omelet using a standard frying pan and the results were amazing! I topped the Bacon, Mushroom & Fontina Omelet with fresh basil and served with an English muffin for a wonderful breakfast. Recipe is easily doubled.

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Ingredients

  • 2 slices bacon, chopped
  • 1/2 cup portobello mushrooms, sliced
  • 1 tablespoon butter
  • 3 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup fontina cheese, freshly grated
  • Fresh herbs, like basil and parsley, for topping

Details

Servings 1
Preparation time 5mins
Cooking time 15mins
Adapted from crateandbarrel.com

Preparation

Step 1

Heat the skillet over medium heat and add the bacon to both sides. Cook until the fat is rendered and the bacon is crispy, then remove with a slotted spoon and place on a paper towel to drain. Add the mushrooms to the bacon fat and cook until softened, about 3 to 4 minutes. Remove and place with the bacon.

Add the butter to the skillet on both sides. Whisk the eggs with the water and pour into both sides of the skillet. As soon as the eggs set, put the bacon, mushrooms and cheese on the side of the skillet that flips over. Gently flip the skillet and cook until the eggs are firm, about 2 to 3 minutes. Serve immediately, topped with fresh herbs.

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