Fluffy omelets stuffed with salty bacon, tender mushrooms, roasted green chile and cheese are the best possible way to start the weekend.
Lazy Saturday mornings are usually my favorite days to play in the
kitchen. Even better are the times when I lie on the couch reading for a
few hours too long and then Sean heads to the kitchen to cook. I'd already made the kids the oatmeal they requested and so it was fun to relax and know that my man had breakfast taken care of today.
Bacon, Green Chile and Mushroom Omelet
Yield: 2 servings
1/4 cup green chile, frozen, canned or freshly roasted, peeled and chopped
1 large mushroom, diced very small
2 slices of bacon, cooked and crumbled small
1/4 cup shredded cheese, we used a mix of cheddar and jack cheeses
5 eggs, lightly beaten
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: green onion, sliced thin
Cook
the bacon in a medium size skillet. Remove to a paper towel lined
plate. Drain the excess grease, leaving about 2-3 teaspoons worth in the
skillet. Set the heat to medium low and pour in the eggs. Do not stir
them. Sprinkle with salt and pepper. Let them cook for about 3 minutes,
until the edges are set and there is just a bit of liquid remaining on
top.
Remove from the heat for a moment and carefully
flip the eggs over, like a giant pancake. It's okay if the egg breaks,
just push it back together in the pan once it is flipped. (The cheese
helps hold it all together in the end.) Let it cook about a minute more
and then sprinkle with cheese. Add the mushrooms, green chile and bacon
(reserving a small amount for garnish, if you'd like). Gently fold the
omelet in half.
Let it cook another minute or so and
then remove to plates for serving. Top with reserved fillings and green
onions if desired. Enjoy!
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