These Mushroom and Swiss Omelettes don’t have to be for breakfast. Have them for dinner or lunch. We love breakfast for dinner around here.
Servings : 4
Ingredients
Mushroom and Swiss Omelettes
- 1 cup baby bella mushrooms sliced
- 8 egg
- 4 oz swiss cheese grated
- 4 tsp extra virgin olive oil divided
- salt to taste
- pepper to taste
- hot sauce to taste
Sliced fresh Kiwifruit
- 8 kiwifruit ripe
Breakfast Sausage
- 1 package clean breakfast sausage such as Applegate Naturals Chicken and Apple
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Instructions
Mushroom and Swiss Omelettes
- Heat 1 t. oil in small skillet. Add mushrooms and cook 4 minutes or until soft. Remove from skillet. Wipe skillet with a paper towel, and place back over the heat. Add another 3/4 t. olive oil. In a medium bowl, whisk eggs until foamy.
- Pour 1/4 the eggs into heated skillet. Allow to cook 3-4 minutes or until browned on the bottom and cooked almost all the way through. Add 1/4 of the mushrooms and cheese to 1/2 the eggs. Fold the other half over the filling. Allow to cook 2-3 more minutes or until eggs are cooked and cheese is melted. Repeat with remaining eggs, mushrooms, and cheese. Sprinkle with salt, pepper, and hot sauce, as desired.
Sliced fresh Kiwifruit
- Peel and slice kiwi.
Breakfast Sausage
- Prepare sausage as directed on package.
Tried this recipe?Let us know how it was!
Comments (1)
I’ve never tried an omelette with Swiss cheese….might be worth a try.