luncheon omelet

Name: Luncheon Omelet
Ingredients: 2 tablespoon(s) olive oil; 6 - shitake mushrooms; 4 - scallions, chopped; 12 - snap peas or sugar pea pods; 2 slice(s) sun-dried tomatoes, minced; 6 - eggs; 2 tablespoon(s) heavy cream; 1 tablespoon(s) fresh dill, minced, or 1/2 tablespoon dried; 2 tablespoon(s) sweet butter; 2 ounce(s) herbed goat cheese; - salt; - pepper

18 Pinches

Member Submitted Recipe

Rate

No Image

Ingredients

2 tablespoons olive oil
6 - shitake mushrooms
4 - scallions, chopped
12 - snap peas or sugar pea pods
2 slices sun-dried tomatoes, minced
6 - eggs
2 tablespoons heavy cream
1 tablespoon fresh dill, minced, or 1/2 tablespoon dried
2 tablespoons sweet butter
2 ounces herbed goat cheese
- salt
- pepper

How To Make luncheon omelet

Step 1

Heat oil in skillet.

Step 2

Add mushrooms and scallions and saute for 2 minutes.
Step 3

Add snap peas and tomatoes.
Step 4

Cook for 3 minutes more.
Step 5

Whisk eggs with cream and dill.
Step 6

Melt butter in non-stick omelet pan or skillet.
Step 7

Pour in egg mixture.
Step 8

Spread cheese on eggs.
Step 9

Follow basic omelet directions.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes