Bacon, Mushroom And Pepper Jack Cheese Omelet – a delicious recipe with eggs, low-fat milk, salt, black pepper, bacon, button mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
2
In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
3
Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
4
When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
5
Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
6
Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
181
kcal
Calories
12
g
Fat
5
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggs, beaten, 1 tablespoon low-fat milk, 1 pinch salt, 1 pinch black pepper, and more.
Yes, Bacon, Mushroom And Pepper Jack Cheese Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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