Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
Garden Omelette
Ingredients:
5 eggs splash of 1/2 and 1/2 4-5 sliced mushrooms Roasted Red Bell Pepper 1/2 Red Onion, sliced Crumbled Laura Chenel's Chevre - Pure Goat Milk Cheesefrom Sonoma County Fresh Basil Fresh Dill Directions: Sautee the mushrooms in butter over very high heat until lightly browned. Sautee the onions lightly in olive oil. Roast the red pepper over an open fire, remove all the blackened skins and slice into 1/4 inch strips. Beat the eggs with the 1/2 and 1/2 and use half the mixture for each omelette. Melt butter over a low flame in a 10-11" pan and add the egg mixture. Add the vegetables, cheese and chopped herbs. Cover the pan. Continue to cook slowly until the eggs are solid and the cheese is melted. Turn up the flame to high to lightly brown the outside of the omelette and gently fold it in half. Serve with bacon and fresh garden salsa.  Recipe Summary: Yield: 2 Prep Time: 20 minutes Cook Time: 10 minutes Comments: Other recipes by Backyard Garden Oasis B&B: Strawberry-rhubarb Jam Vegetable Frittata Apple Or Pear Crisp Fresh Garden Salsa Christmas Morning Coffeecake Peach Cobbler Tabouleh Sundried Tomato Yogurt Cheese Stuffed Grape Leaves Banana Nut Bread Barbecued Ribs Lemon and Tarragon Chicken Hummus Poached Salmon | |
|