River Omelets

Name: River Omelets
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams bacon - cooked, and chopped into bite-size pieces; 113 grams black olives, drained; 177 milliliters Colby-Monterey Jack cheese, shredded; 10 eggs; 59 milliliters green onions, chopped; 79 milliliters milk; 79 milliliters mushrooms, sliced; 4 dashes hot pepper sauce, or to taste; 2 roma (plum) tomatoes, chopped; 1 teaspoons salt

River Omelets might be just the main course you are searching for. One portion of this dish contains around 19g of protein, 31g of fat, and From preparation to the plate, this recipe takes roughly 55 minutes. If you have milk, mushrooms, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. If you like this recipe, you might also like recipes such as River Salad, Snoqualmie River, and Rogue River Dippy-dip.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese.

Ingredients you will need

Hot Sauce