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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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BACON MUSHROOM OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
2 tablespoon olive oil |
1/2 pound middle back or streaky bacon chopped |
4 ounces button mushrooms sliced |
4 spring onions finely chopped |
6 eggs |
2 tablespoon freshly chopped parsley |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in frying pan and cook bacon 5 minutes stirring occasionally until golden.
2. Add mushrooms and onion then cook 3 minutes longer.
3. Crack eggs into a jug and beat together with parsley and seasoning.
4. Pour egg mixture into pan and cook over medium heat 6 minutes.
5. Place pan under a hot grill for 4 minutes until omelet has set and the top is golden.
6. Turn out onto a warmed plate and serve immediately with a green salad.
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