my kitchen

savory omelette for this, your blizzard morning

February 9, 2013

savory titling ai

Greetings! Well, my initial disappointment of Nemo has since been laid to rest as I spent the entire day digging a doggie habitrail in our backyard, replete with snow tunnel.

More to come on this. (video now up!)

Anyway, I want you to make this because it is the essential omelette in my opinion. I love savory, and this has all of my favorite savory flavors… thyme, parmesan, turkey bacon, onion, mushroom… and beautiful Tuscan pane toast with salted butter. It doesn’t get any better than this.


you will need

  • 5-6 eggs
  • 1/2 cup mushrooms, sliced
  • 1/2 yellow onion, sliced length-wise
  • thyme
  • 1/4 cup shaved Parmesan or other hard cheese such as Asiago
  • 3-4 slices thick peppered turkey bacon
  • a few slices of Tuscan panne

(2 servings, adjust for additional servings)

Do these things:

Whisk eggs in a mixing bowl. Add cracked pepper and salt. Separate thyme leaves-leave a few sprigs in tact for garnish. Sauté mushrooms, onion and turkey bacon on low heat until caramelized and sublimated.


In a large non-stick skillet add a bit of butter, just enough to coat the surface of the pan. I usually go with a medium flame. Add half of the egg mixture and swirl around until the egg becomes consistent. Add the thyme.


Get your toast on.


Add the sauté to the omelette.


Flip the egg and let the cheese melt. Plate!


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