Ingredients for Parmesan Bacon Mushroom Omelette
- 6 rashers streaky bacon
- 250 g Chestnut Mushrooms
- 2 tbsp. Olive Oil
- 1 quarter of a whole block of Parmesan Cheese (170g)
- 8-10 hen eggs
- Could use another One tbsp. Olive Oil in cook of mushrooms
Cooking Instructions for making Parmesan Bacon Mushroom Omelette
In a dry cold non-stick Wok etc. add the raw streaky bacon and then fry mainly on a low hob heat for 10 minutes and then with a Plastic Slotted Spoon etc. Transfer the crispy fried bacon to a Dinner Plate – allow the cooked bacon too get cold before chopping into small pieces
Fill a very large Mixing Bowl with cold tap water too the top of the Mixing Bowl and then put the whole – whole of the Chestnut Mushrooms into the water and then rub the Grit off straight away and then chop through the middle of the Mushrooms and then add too the non-stick Wok. Fry the 200g or 250g of mushrooms for 15 minutes and then transfer too Dinner Plate
Beat 5 hen eggs for One Person. Add One tablespoon of Olive Oil too the non-stick Wok – heat through a little – and then add the raw beaten hen eggs – scramble with a heat proof Spatula or with the Plastic Slotted Spoon and then add half of the grated Parmesan Cheese and then half of the bacon pieces and then half of the mushrooms. Roll the Omelette like a Swiss Roll too the One corner of the Wok and then take the Wok too a separate Dinner Plate and then place onto that Plate
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