Easiest Way to Make Perfect Mushroom and Bologna Omelet

Mushroom and Bologna Omelet. I made the Chilli Mushroom Bologna Omelette Recipe for my family for breakfast and everyone said it was delicious. Mushroom Spinach Omelet. "I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses." Omelettes are a breakfast classic. They are quick and easy to make.

This delicious kosher omelet features a classic combination of fresh mushrooms and sautéed onions and can even be made cheese- and dairy-free. This Mushroom Spinach Omelette is the perfect protein-packed breakfast. Filled with nutritious vegetables, creamy goat cheese and egg whites - so good! You can cook Mushroom and Bologna Omelet using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mushroom and Bologna Omelet

1. You need 1/3 cup of dried leftover mushroom mixture see note below.
2. You need 4 of large eggs.
3. It's 1/2 cup of diced bologna.
4. You need 1/3 cup of sharp shredded cheddar cheese.
5. Prepare To taste of salt.
6. You need To taste of ground black pepper.
7. Prepare To taste of ground nutmeg.

Start off your day in a tasty way with this cheesy mushroom and spinach omelet. 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.

Mushroom and Bologna Omelet instructions

1. Dice the bologna, beat and season the eggs with salt and pepper..
2. Fry the bologna.
3. 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.
4. 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!.

Andrew Scrivani for The New York Times. You don't need to be a chef in order to make one. I would recommend tough that you use non-stick pans to prevent the egg from sticking so that it would easily glide from the pan to your plate. If you want this this to have less cholesterol, you can use egg whites. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high.