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portobello mushroom omelet
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Ingredients
  1. 8 large eggs, beaten
  2. salt and black pepper to taste
  3. 3/4 cup Portobello Mushroom Tapenade
  4. 1/2 cup shredded cheddar or crumbled goat cheese
  5. Chopped fresh parsley
Instructions
  1. 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 1/3 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.
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