Irish Omelet

Serves: 4
Total Calories: 224


1 to 2 tablespoon olive oil
12 eggs
4 teaspoons milk
salt and pepper, to taste

4 slices bacon
1/2 cup chopped scallion
8 ounces fresh mushrooms, sliced (about 3 cups)
salt and pepper, to taste
2 tablespoons fresh parsley, minced


Use just enough oil to cover the surface of a cast iron skillet set over medium heat. For each omelet, in a small bowl, beat 3 eggs, 1 teaspoon milk, and salt and pepper to taste. Pour into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 of the Mushroom Scallion Filling over half of the omelet. With spatula, fold other half over filling slide onto serving dish. Serve immediately.

Cut bacon slices into 1/2 inch cubes. In skillet, cook bacon and scallions over medium heat until bacon begins to brown and scallions are tender. Increase heat to medium high, and add mushrooms. Cook, stirring frequently, until mushrooms begin to brown. Stir in salt and pepper to taste. Remove from heat. Stir in parsley.

Nutritional Facts:

Serves: 4
Total Calories: 224
Calories from Fat: 141

This Irish Omelet recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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