| Level: | Intermediate |
| Total: | 13 min |
| Prep: | 10 min |
| Cook: | 3 min |
| Yield: | 1 serving |
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 1/2 tablespoons unsalted butter
- 3 strips crisply fried bacon
- 1 cup baby portobello mushrooms, sliced and cooked
- 1/4 cup grated gruyere cheese
- 1 scallion, sliced thin, for garnish
Instructions
- Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 893 |
| Total Fat | 78 g |
| Saturated Fat | 34 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 701 mg |
| Sodium | 1043 mg |
Reviews
This is a really simple, and delicious recipe. My end result ended up more like a “quick” quiche. Instead of portabello mushrooms, I used fresh morels that I happened to pick up at a farmers’ market yesterday. I also replaced the scallions with fresh ramps, as they’re in season and happen to be growing behind my house. This combination is fantastic—though anyone using ramps, use them very sparingly as they’re very potent!
I was a little intimidated by the amount of mushrooms called for in recipe as I am not a big fan of mushrooms. I used only 1/2 cup mushrooms and I wasn’t overwhelmed by the flavor. I used turkey bacon and I used grated parmesan and romano cheese blend instead of gruyere cheese. It tasted great!