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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, February 19, 2011

Bacon Mushroom Omelet

Like many home cooks I always find myself with leftover bits and pieces of various foods.  Quite of there may be only a couple of ounces and at best a half of cup but these tid bits down get tossed.  I freeze some of these leftovers if possible for later use.  Others sit in the fridge so I can work them into a soup, stew or other dish within a day or two.

mushroom bacon omelet
Sunday morning I found myself wanting a hot breakfast.  It was too cold to get dressed to go out for breakfast and besides both of us were tired from entertaining the night before.  At the same time I wanted with a bit less muss and fuss of making bacon, eggs, hash-browns and toast.  Looking in the fridge I spotted a half of onion, 4 fresh whole mushrooms and the eggs.  I took about 3 tbsp of pre-cooked bacon pieces from the freezer.  I cook these ahead of time so always have some in the freezer.   With that I had the makings of an omelet.

My omelets always start with briskly whisked eggs poured into a medium hot pan.  I cook undisturbed until the top starts to set.  Then I add whatever fillings I want.  In this case I added sautéed mushroom slices, onion and bacon pieces.  I cover for 2 minutes to set then carefully pull one half of the omelet up and over to form a wedge shape.  I cover and let cook another 2 to 3 minutes until the centre is fully set.  This omelet was topped with shredded Monterey  Jack and cheddar cheese added after the centre was set.  I removed the pan from the heat and covered to allow the cheese to melt.


1 food lovers commented:

Mama Mia said...

My hubby told me to bookmark this. Seems real easy to make. Thanks for posting this! :)