Recipe by Carrie Mae
"I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful."
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ground black pepper
garlic salt, or to taste
cremini mushrooms, sliced
chopped red onion
baby spinach, coarsely chopped
crumbled Stilton cheese
shredded part-skim mozzarella cheese
Loved this! Very earthy flavor with the mushrooms and I used beet greens instead of spinach. Only used 2 eggs and it was a hearty breakfast for one. Thanks for the recipe.
Yum.. very tasty. Been a while since I had real blue cheese and I forgot how strong it is... in a good way though. The only thing I will add next time is some meat.. ham sausage.. etc. I like meat in my omletes. I used a mixed blend of mexican cheese instead of mozz as I had that in fridge
This was really good but it was a little bland. Next time I will use fresh garlic.
LOVED THIS! Great combo of flavors...a definite keeper~YUM! Thanks for sharing. :)
The recipe is a great combo of flavors...maybe a bit too much pepper. Five star combo though. However the cooking method I take issue with. Sauteing the onions and then pouring the egg over the top definitely led to burned onions...the second omelet I made, I sauteed about a minute and poured the egg. Turned out a lot better.
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Mushroom Omelet
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 242
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