Recipe: Appetizing Mushroom and Bologna Omelet

Delicious, fresh and tasty.

Mushroom and Bologna Omelet. Dice the bologna, beat and season the eggs with salt and pepper. I made the Chilli Mushroom Bologna Omelette Recipe for my family for breakfast and everyone said it was delicious. You don't need to be a chef in order to make one.

Mushroom and Bologna Omelet This Mushroom Spinach Omelette is the perfect protein-packed breakfast. Filled with nutritious vegetables, creamy goat cheese and egg whites - so good! That very morning, my omelet turned out absolutely, stunningly GORGEOUS! You can cook Mushroom and Bologna Omelet using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushroom and Bologna Omelet

  1. Prepare 1/3 cup of dried leftover mushroom mixture see note below.
  2. Prepare 4 of large eggs.
  3. Prepare 1/2 cup of diced bologna.
  4. Prepare 1/3 cup of sharp shredded cheddar cheese.
  5. You need To taste of salt.
  6. You need To taste of ground black pepper.
  7. You need To taste of ground nutmeg.

Sadly, I had to go to work and didn't have time to take pictures, so I decided that I would get the photo set ready that night and repeat the exact same experience the next morning. With any omelet, there is plenty of room for creativity. If you have mustard or dandelion greens or swiss chard in your refrigerator, you can use that instead For a Mediterranean Diet breakfast on the go, you can turn this spinach and mushroom omelet into a "stroller" by wrapping it in a good sized wrap of. A sprinkle of feta cheese makes this omelet a real delight.

Mushroom and Bologna Omelet step by step

  1. Dice the bologna, beat and season the eggs with salt and pepper..
  2. Fry the bologna.
  3. 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.
  4. 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!.

Portobello Mushroom Open-face Omelette, Cally's Omelet, Egg White Dill Omelet. 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. Omelet with mushrooms, lambs lettuce, herbs and chilli.