Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mushroom and bologna omelet. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling.
Mushroom and Bologna Omelet is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mushroom and Bologna Omelet is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mushroom and bologna omelet using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom and Bologna Omelet:
- Make ready 1/3 cup dried leftover mushroom mixture see note below
- Take 4 large eggs
- Make ready 1/2 cup diced bologna
- Make ready 1/3 cup sharp shredded cheddar cheese
- Get To taste salt
- Make ready To taste ground black pepper
- Get To taste ground nutmeg
The only trick is to keep the heat moderately low, and use a rubber spatula to move the eggs around as they cook. This delicious kosher omelet features a classic combination of fresh mushrooms and sautéed onions and can even be made cheese- and dairy-free. For a dairy omelet, use butter (or a mix of butter and olive oil) and your favorite cheese; substitute olive oil and omit the cheese if you prefer to go dairy-free. So easy and nutritious, with protein and a handful of veggies.
Steps to make Mushroom and Bologna Omelet:
- Dice the bologna, beat and season the eggs with salt and pepper.
- Fry the bologna
- Add the mushrooms mixture. This is the leftover piece after the liquids were drained off, from the 18th Century mushroom ketchup see my recipe. Sauté for 3-5 minutes
- Add the beaten eggs. Cover till the bottom cooks enough to roll up. After you roll up move to plate, add cheese, cut in half, and sprinkle ground nutmeg on top. Serve I hope you enjoy!
This one keeps it simple but still tasty with hearty mushrooms and onions. I followed the recipe but stuffed the omelet with the veggies instead of combining them with the eggs (oh and I used more mushrooms than called for. This Bacon Mushroom Omelette happens to have some of my favorite ingredients, bacon, mushroom, and cheese. Back in high school, I would always skip Omelet is the standard spelling in American English. But omelette beats omelet in British English.
So that is going to wrap this up with this special food mushroom and bologna omelet recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
