Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, mushroom and bologna omelet. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Mushroom and Bologna Omelet is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Mushroom and Bologna Omelet is something that I’ve loved my entire life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must prepare a few components. You can cook mushroom and bologna omelet using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mushroom and Bologna Omelet:
- Get 1/3 cup dried leftover mushroom mixture see note below
- Prepare 4 large eggs
- Make ready 1/2 cup diced bologna
- Make ready 1/3 cup sharp shredded cheddar cheese
- Take To taste salt
- Prepare To taste ground black pepper
- Take To taste ground nutmeg
Certain kinds can be, but this one is easy peasy! If you can make a quesadilla, you can make this omelet. The only trick is to keep the heat moderately low, and use a rubber spatula to move the eggs around as they cook. So easy and nutritious, with protein and a handful of veggies.
Instructions 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. They are quick and easy to make. Mushrooms are a great omelette filling, and can be easily upgraded with other things, such as Wash the mushrooms and cut them into thin slices. You can leave the stems on, or discard them.
So that’s going to wrap this up for this exceptional food mushroom and bologna omelet recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
