Fluffy omelets stuffed with salty bacon, tender mushrooms, roasted green chile and cheese are the best possible way to start the weekend. Lazy Saturday mornings are usually my favorite days to play in the kitchen. Even better are the times when I lie on the couch reading for a few hours too long and then Sean heads to the kitchen to cook. I’d already made the kids the oatmeal they requested. So, it was fun to relax and know that my man had breakfast taken care of today.
- 1/4 cup green chile frozen, canned or freshly roasted, peeled and chopped
- 1 large mushroom diced very small
- 2 slices of bacon cooked and crumbled small
- 1/4 cup shredded cheese we used a mix of cheddar and jack cheeses
- 5 eggs lightly beaten
- kosher salt to taste
- freshly cracked black pepper to taste
- Optional: green onion sliced thin
- Cook the bacon in a medium size skillet. Remove to a paper towel lined plate. Drain the excess grease, leaving about 2-3 teaspoons worth in the skillet. Set the heat to medium low and pour in the eggs. Do not stir them. Sprinkle with salt and pepper. Let them cook for about 3 minutes, until the edges are set and there is just a bit of liquid remaining on top.
- Remove from the heat for a moment and carefully flip the eggs over, like a giant pancake. It's okay if the egg breaks, just push it back together in the pan once it is flipped. (The cheese helps hold it all together in the end.) Let it cook about a minute more and then sprinkle with cheese. Add the mushrooms, green chile and bacon (reserving a small amount for garnish, if you'd like). Gently fold the omelet in half.
- Let it cook another minute or so and then remove to plates for serving. Top with reserved fillings and green onions if desired. Enjoy!