Spicy veggie, mushroom and cheese omelette


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This was OK. The mushroom weren't quite to my liking. On the other hand, I'm not a huge fan of mushrooms.

I prepared the onions, green peppers, jalapeños and mushroom on Sunday when I prepped the chorizo breakfast burrito filling. The omelette filling is on the left.

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Cook in a sauté pan and seasoned with salt and freshly ground pepper. Cooled and stored in a container in the refrigerator.

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Today (Tuesday) a beat two eggs and seasoned with salt and pepper. Cooked in a sauté pan.

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Flipped and filling added. I reheated the filling in the microwave for 30 seconds.

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And a little cheese. I used Sargento four cheese Mexican, as that's what I had on hand for shredded cheese.

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Served with a homemade buttermilk biscuit (previously frozen).

About this Entry

This page contains a single entry by Rick Kasguma published on December 5, 2017 6:24 AM.

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