Bacon, Egg, Spinach, and Portebello Mushroom Omelet
Bacon and eggs are a breakfast staple from when everyone got up and worked on the family farm. Here's a delicious recipe that transitions them into the busy and life of today in a fast, easy recipe sure to delight.
Servings Prep Time
2-4persons 5minutes
Cook Time
5-10minutes
Servings Prep Time
2-4persons 5minutes
Cook Time
5-10minutes
Ingredients
Instructions
  1. Bring a saute pan to temperature over medium heat. Place the bacon slices in the pan and brown until crisp turning regularly to avoid burning. Place the bacon on a paper towel to drain. Cook the mushroom in the bacon grease in the saute pan. Add the chopped spinach to the mushroom and continue to cook until the spinach is wilted. Crumble the bacon up and add it to the saute pan stirring it all together. In a small bowl beat the two eggs to mix them well. Turn the burner down to low, spread the mushroom, bacon, and spinach mix across the bottom of the pan and pour your egg over the top. Salt and pepper to taste and then cover the pan and allow the egg to cook to just the consistency you like - soft or harder. Plate your breakfast and enjoy!