Thread: Thick Bacon-Creole Tomato-White American Cheese-Mushroom Omelette

I just had to do it. Add Mushrooms (don't Look SuperDave!)



The eggs were warmed up to room temperature before beating well. A bit of 1/2 & 1/2 and 3 tablespoons of my homemade Pizza sauce went into the eggs after beating.

The mushrooms were fresh, sauteed in butter till cooked, I microwaved the Bacon (I love Bacon cooked in the Microwave) till done but flexible enough to chop without it shattering.

Using the French technique of pulling the large egg curdles to the center allowing the uncooked egg to run to the edge. Once almost cooked the bacon was added first then the mushrooms. Afterwards slices of that same Creole Tomato were laid down covering with the White American Cheese before folding the Omelette up.

The Pizza Sauce sent the Eggs into the Stratosphere of Flavortown while the rest of the ingredients complemented the dish completely. Extra Thick Bacon & Toast to round out the breakfast was just the Topper the plate needed. I had been on the roof since daylight working again so I was hungry when we finally ate.


who doesn't like seconds?

I do like a good omelet. That looks awesome