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Oyster Mushroom Omelette

10min.chef's picture
Ingredients
  Bacon strip 4
  Ricotta cheese 1⁄4 Cup (4 tbs)
  Romano cheese 1 Tablespoon, grated
  Eggs 3
  Butter 2 Teaspoon
  Shallots 2 , numbers, trimmed and thinly sliced on diagonal
  Green beans 8 , trimmed and thinly sliced on diagonal
  Oyster mushrooms 3 , trimmed and halved lengthwise
Directions

GETTING READY
1. Preheat over to 350°F.

MAKING
2. Place a baking sheet on the oven rack and arrange the bacon.
3. Bake for about 15 minutes; drain on paper towels when done.
4. Meanwhile, in a mixing bowl, combine together the ricotta cheese with eggs and Romano cheese.
5. In a omelet frying pan, over medium temperature, heat 1 teaspoon butter until foamy.
6. Pour in ricotta mix, turning pan to coat; cover and reduce heat to low.
7. In a small frying pan, heat remaining butter over medium heat until foamy.
8. Add shallots, cook for about 1 minute; add beans and mushrooms, stir to coat well.
9. Cover and cook for another 4 minutes until just tender.
10. Shake omelet pan to loosen omelet (eggs should be puffy and nearly dry); add vegetables, fold in half, and cut into 2 pieces.

SERVING
11. Arrange the omelet on serving plates, place the bacon over each serving in a crisscross manner and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
1

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