Portobello Mushroom Omelet >> Recipes >> The Gracious Gourmet

	portobello mushroom omelet
	8 large eggs, beaten
	1/4 teaspoon salt
	1/4 teaspoon freshly ground black pepper
	1 tablesppon extra virgin olive oil
	1/2 cup The Gracious Gourmet® Portobello Mushroom Tapenade
	1/3 cup shredded cheddar or crumbled goat cheese Chopped fresh parsley
	Beat eggs together with salt and pepper. Heat oil in 10-inch non-stick skillet over medium-high heat. Add eggs to pan. Cook, lifting edges with spatula frequently to let uncooked eggs flow underneath, about 3 minutes, or until almost set. Spoon Portobello Mushroom Tapenade over 1/2 of omelet; sprinkle 1/4 cup cheese on top of tapenade. Using spatula, flip top half of omelet over filling. Cook 1 – 2 minutes. Flip out onto serving platter; sprinkle with remaining cheese and a little parsley. Makes 1 – 2 servings corn cakes with portobello mushroom tapenade portobello stuffed mushroom zucchini portobello mushroom and rice soup
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