Wednesday, June 10, 2009

Chicago Omelet

12 eggs, 4 yolks removed
2-3 T. cold water
1/2 C. shredded Mexican blend cheeses (or cheddar, any variety)
4 oz. mushrooms, sliced very thin
1/2 medium red bell pepper, finely diced
6 sausage links, chopped (optional)
2 tsp. parlsey
salt & pepper

In a small skillet, lightly sauteed the mushrooms in cooking spray for 5-7 minutes, til almost tender.

Meanwhile mix well egg and water. Stir in cheese, mushrooms, bell pepper, sausage, and parsley. Season to taste.

Cook in a wide, shallow skillet, turning over once the bottom of the egg mixture is firm and lightly golden.

Serve with toast, hashbrowns, and juice.
Yield = 3-4 servings

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