UPC’s Mushroom And Tomato Omelet with Vermont Smoke And Cure Bacon!
I know that some of you have been enjoying my Diet And Workout posts, where I am sharing with you everything I am doing to reach my goals this summer. They’re tough goals, and I am really excited by the prospect of trying to meet them both! Well, my wife has been increasing her workout activities as well. We both love to workout regularly, and we can often be seen out together doing various different workouts. We’ve both been careful about how we increase our workouts, and are monitoring our body’s needs carefully. So it came as no surprise to either of us that our bodies have been craving more protein, and we have been more than happy to oblige!! Today’s breakfast comes from that increased need.
Mushroom and Tomato Omelet and Bacon; What you’ll need:
- 4 Eggs, whipped (I use a fork)
- Salt and pepper mixed in with the eggs
- 2 tablespoons Coconut oil
- 2 cups Mushrooms, chopped (I used a new mixed organic mushrooms that I picked up in the frozen section of Whole Foods)
- 1 cup Tomatoes, chopped
- 1 lb Bacon (Vermont Smoke and Cure!!)
Prep and Cook Time: 30 minutes
1. Start the bacon in a pan, covered, on medium heat.
2. In a small cook pot, heat up the mushrooms with 1 tablespoon coconut oil on medium heat.
3. Heat up an omelet pan (needs to have curved sides) with the remaining 1 tablespoon coconut oil to medium-high temperature.
4. Once the omelet pan is hot, pour the mixed eggs in to the omelet pan. Swirl the mixture in the pan so that the omelet has a relatively uniform thickness.
5. Turn the heat down on the omelet pan immediately to medium heat, and cook covered for 3-5 minutes.
6. Using a spatula, move the omelet around in the pan carefully, making sure that it doesn’t stick to the bottom.
7. After about 5 minutes of cook time, spread the mushrooms and tomatoes across the top of the omelet.
8. Fold the omelet in the pan, then slide it out onto a dish.
9. Add the bacon to the plate, and serve!
- What are your favorite omelet ingredients?
- Do you prefer them cooked, or raw?
- How much are you willing to branch out, stretch yourself, with your omelet ingredients?
- Do you like your omelet ingredients spilling out, like in my picture, of do you prefer the omelet to completely contain your ingredients?