Best Bacon Mushroom And Pepper Jack Cheese Omelet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET



Bacon, Mushroom and Pepper Jack Cheese Omelet image

This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.

Provided by Northwestgal

Categories     < 15 Mins

Time 10m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 9

2 eggs, beaten
1 tablespoon low-fat milk
1 pinch salt
1 pinch black pepper
1 strip bacon, cooked and crumbled into pieces
2 button mushrooms, sliced
1 1/2 ounces cheese, Pepper Jack, grated (more or less, to suit)
1 tablespoon black olives, sliced
1/2 green onion, sliced

Steps:

  • Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
  • In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
  • 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.
  • 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.
  • 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.
  • Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET



Bacon, Mushroom and Pepper Jack Cheese Omelet image

This is similar to the BMP Omelet (bacon, mushrooms, pepper jack cheese) served at our local Shari's Restaurant, which I really love. They don't provide recipes, so I had to re-create it at home. I don't know if it's an exact duplicate, but it's a really good copycat, if I can say so myself. They serve 3-egg omelets in their...

Provided by Vickie Parks

Categories     Eggs

Time 15m

Number Of Ingredients 9

2 large eggs, beaten
1 Tbsp low-fat milk
1 pinch salt
1 pinch black pepper
1 slice bacon, cooked and crumbled into pieces
2 button mushrooms, sliced
1 1/2 oz grated pepper jack cheese
1 Tbsp black olives, sliced (i try to use spanish black olives when i can get them)
1/2 green onion, sliced

Steps:

  • 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. 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.
  • 3. 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.
  • 4. 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.
  • 5. Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

Related Topics