Best 3 Bacon Mushroom And Cheese Omelet Recipes
A bacon, mushroom, and cheese omelet is a classic breakfast dish that is both hearty and delicious. It is a great option for a quick and easy meal, and can be customized to your liking. With just a few simple ingredients, you can create a delicious and satisfying omelet that will start your day off right. Read on to learn how to make the perfect bacon, mushroom, and cheese omelet.
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BACON, MUSHROOM, AND CHEESE OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 7
Steps:
- 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.
ASPARAGUS, MUSHROOM, AND BACON OMELET WITH CHEESE
Make and share this Asparagus, Mushroom, and Bacon Omelet With Cheese recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Steam the asparagus just until tender-crisp (3-5 minutes); drain.
- Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes).
- In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended.
- Coat an 8-inch nonstick skillet with cooking spray.
- Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture.
- With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
- When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese.
- With the pancake turner, fold the omelet in half over the filling.
- Slide onto a plate, and serve.
Nutrition Facts : Calories 470.7, Fat 37.7, SaturatedFat 12.8, Cholesterol 462.2, Sodium 950.7, Carbohydrate 8.2, Fiber 2.6, Sugar 2.7, Protein 25.2
BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET
This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.
Provided by Northwestgal
Categories < 15 Mins
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
- In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
- Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
- When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
- Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
- Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
Tips:
- Prep your ingredients in advance: Chop the bacon, mushrooms, and cheese, and whisk the eggs with salt and pepper. This will make the cooking process much quicker.
- Use a non-stick skillet: This will help prevent the omelet from sticking and make it easier to flip.
- Cook the bacon first: This will render out some of the fat, which can then be used to cook the mushrooms and eggs.
- Don't overcrowd the skillet: If you add too many ingredients at once, the omelet will be more difficult to cook evenly.
- Cook the omelet over medium heat: This will help prevent the eggs from overcooking and becoming rubbery.
- Be patient when flipping the omelet: Don't try to flip it too soon, or it will fall apart. Wait until the bottom is golden brown and the top is set.
- Garnish the omelet with your favorite toppings: Some popular choices include salsa, avocado, sour cream, and chives.
Conclusion:
This bacon, mushroom, and cheese omelet is a delicious and satisfying breakfast or brunch dish. It's packed with flavor and protein, and it's sure to keep you full until lunchtime. With just a few simple ingredients and a little bit of time, you can easily make this omelet at home. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.
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