Luncheon Omelet

Luncheon Omelet

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  • 2 Tbsp
    olive oil
  • 6
    shitake mushrooms
  • 4
    scallions, chopped
  • 12
    snap peas or sugar pea pods
  • 2 slice
    sun-dried tomatoes, minced
  • 6
  • 2 Tbsp
    heavy cream
  • 1 Tbsp
    fresh dill, minced, or 1/2 tablespoon dried
  • 2 Tbsp
    sweet butter
  • 2 oz
    herbed goat cheese
  • ·
  • ·

How to Make Luncheon Omelet


  1. Heat oil in skillet.
  2. Add mushrooms and scallions and saute for 2 minutes.
  3. Add snap peas and tomatoes.
  4. Cook for 3 minutes more.
  5. Whisk eggs with cream and dill.
  6. Melt butter in non-stick omelet pan or skillet.
  7. Pour in egg mixture.
  8. Spread cheese on eggs.
  9. Follow basic omelet directions.

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About Luncheon Omelet

Course/Dish: Eggs
Other Tag: Quick & Easy

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