Sunday, 16 April 2017

#kitchenclearout recipe : Bacon and porcini mushroom omelette


99% of the time, when I make an omelette, it's a Spanish tortilla, with potato, bacon, onions and peppers in it. I fancied a change though so when I came across a bag of dried porcini mushrooms in the cupboard, I decided to try using them. I'm always a bit dubious about using dried mushrooms because sometimes they are gritty, even after soaking and rinsing, and sometimes they stay rubbery. These ones were very nice though so I think I'll be making this again, or maybe trying them in soup. I debated whether or not to share this recipe because it seemed too simple to warrant a blog post - however, I have noticed that it is often the simplest recipes that are the most popular, so here goes !

Bacon and porcini mushroom omelette

ingredients :

drizzle of olive oil
a big handful of dried porcini mushrooms, soaked in hot water for 30 minutes and drained
1 onion
1 cup bacon lardons
1 leftover chicken skewer (yes, it is green - it was marinated !)
4 eggs
splash of milk
salt, pepper, herbes de Provence (optional)
handful of grated cheese


Heat the oil in a large non-stick frying pan and gently fry the onion.


Add the rehydrated mushrooms, bacon and chicken. When cooked, spread it all out evenly to cover the whole pan.


Beat together the eggs in a bowl and mix in a splash of milk. Add a pinch of salt, pepper and herbes de Provence, if using them. Mix and pour into the pan.


Use a wooden spatula to push the cooked parts around the edges towards the middle and tilt the pan so the remaining runny mixture can fill the gaps. When it is quite firm almost to the middle, turn off the heat.


Sprinkle over the cheese and pop the frying pan under the grill for a few minutes until the cheese has melted and the eggy mixture in the centre has set. Keep the oven door open and leave the frying pan handle sticking out. The alternative is placing a big plate upside down on top of the omelette in the pan, flipping the whole thing (plate, omelette and pan) upside down, lifting off the pan then carefully sliding it back in the pan before cooking the underside on the hob - I do this when making Spanish tortillas but you do need a big enough plate or it will be a disaster !


Serve with salad and/or tomatoes.  I can tell my #KitchenClearout has been successful this week because these four cherry tomatoes were the only remaining salad ingredients in the fridge !


Adding to this month's #KitchenClearout linky as it used up some dried porcini mushrooms as well as a leftover chicken skewer.

3 comments:

  1. Looks tasty to me. We like mixing various ingredients in our omelettes :-)

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  2. Delicious omelette! I do love dried porcini, great for pasta sauce or in risotto too.

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