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Bacon and Mushroom Omelette

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 168 kcal

Ingredients
 

  • 60 g Mixed with bacon, sliced
  • 250 g Mushrooms brown
  • 1 Shallot
  • 3 Eggs
  • 2 tbsp Milk
  • Salt and pepper
  • 80 g Lamb's lettuce
  • 2 tbsp Bianco balsamic vinegar
  • 2 tbsp Water
  • Salt and pepper
  • Sugar
  • 3 tbsp Oil
  • 1 tbsp Butter

Instructions
 

  • Clean the mushrooms with a brush and cut into slices. Finely dice shallot.
  • Leave the bacon slices in a pan (without fat), remove. Put the mushrooms, shallots and 1 tablespoon of oil in the bacon and fry, season with salt and pepper and remove.
  • Whisk the eggs with the milk, salt and pepper.
  • Clean, wash and spin dry the field lettuce. Mix the balsamic vinegar, water, a little salt, pepper, sugar and 2 tablespoons of oil.
  • Heat 1 / 2 tablespoons butter in a large pan. Add half of the egg mixture. Set over a medium heat for about 1 minute, then spread half of the bacon and mushrooms with shallots on top and let set for another 3 minutes. Half overlap the omelette and slide it out of the pan onto a large plate.
  • Prepare the 2nd omelette in the same way. Mix the salad with the dressing and serve with the omelette.

Nutrition

Serving: 100gCalories: 168kcalCarbohydrates: 0.8gProtein: 4.6gFat: 16.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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