ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

8 Eggs, large
1/4 cup Milk
Salt to season
Fresh ground black pepper to season
Cooking oil as needed
1 cup Mushrooms, sliced
2 cups (packed) Spinach leaves, fresh, stemmed, rough chopped
1/2 cup Smoked bacon, cooked, diced
1/4 cup Scallion, finely minced
1/3 cup Tomato, diced
1/2 tsp. Fresh parsley, chopped
1 1/2 cup Shredded Monterrey Jack and Cheddar cheeses, shredded

Method
Combine eggs and milk season with salt and pepper. Mix well. Heat a non-stick omelette or egg pan over medium heat. Add a small amount of oil. Portion scallion and mushroom, saute briefly. Add spinach and wilt. Portion beaten egg into pan. Stir in some bacon, chopped parsley and diced tomato, cook until set. Gently flip or turn over. Top with shredded cheeses. Turn out onto warm serving plates. Repeat process to create 4 servings.

Makes 4 Servings