Luncheon Omelet

Name: Luncheon Omelet
Yield: 0
Ingredients: 2 Tbsp olive oil; 6 shitake mushrooms; 4 scallions, chopped; 12 snap peas or sugar pea pods; 2 slice sun-dried tomatoes, minced; 6 eggs; 2 Tbsp heavy cream; 1 Tbsp fresh dill, minced, or 1/2 tablespoon dried; 2 Tbsp sweet butter; 2 oz herbed goat cheese; salt; pepper

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

2 Tbsp

olive oil
6

shitake mushrooms
4

scallions, chopped
12

snap peas or sugar pea pods
2 slice

sun-dried tomatoes, minced
6

eggs
2 Tbsp

heavy cream
1 Tbsp

fresh dill, minced, or 1/2 tablespoon dried
2 Tbsp

sweet butter
2 oz

herbed goat cheese
·

salt
·

pepper
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How to Make Luncheon Omelet

Step-by-Step

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

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About Luncheon Omelet

Course/Dish: Eggs

Other Tag: Quick & Easy

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