Mushroom and Bologna Omelet
Mushroom and Bologna Omelet. Dice the bologna, beat and season the eggs with salt and pepper. This recipe is easy to make, delicious and it doesn't take long to cook. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions. Cook Mushroom and Bologna Omelet using 7 ingredients and 4 steps quickly.
Ingredients
-
1/3 cup of dried leftover mushroom mixture see note below
-
4 of large eggs
-
1/2 cup of diced bologna
-
1/3 cup of sharp shredded cheddar cheese
-
To taste of salt
-
To taste of ground black pepper
-
To taste of ground nutmeg
Steps
- 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!
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. Mushrooms are a great omelette filling, and can be easily upgraded with other things, such as cheese or onion. If you don't like eggs for breakfast, you Wash the mushrooms and cut them into thin slices. You can leave the stems on, or discard them.
