Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, mushroom and bologna omelet. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Mushroom and Bologna Omelet is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Mushroom and Bologna Omelet is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have mushroom and bologna omelet using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom and Bologna Omelet:
- Make ready 1/3 cup dried leftover mushroom mixture see note below
- Make ready 4 large eggs
- Get 1/2 cup diced bologna
- Prepare 1/3 cup sharp shredded cheddar cheese
- Make ready To taste salt
- Prepare To taste ground black pepper
- Prepare 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 is going to wrap this up with this special food mushroom and bologna omelet recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
