ingredients

bruschetta mushroom omelet

I discovered this past weekend that bruschetta topping on mushroom omelets is super good.  The hashbrowns come frozen from Trader Joe’s and are easy to pan fry with a little olive oil.  Blueberries are from Costco.  Sliced mushrooms and diced purple onions were sauteed in a red wine with a little salt until all the liquid evaporated.  Whipped eggs were cooked in a wok.  Added just a bit of vanilla soy milk to the eggs for a unique flavor and slightly different consistency.  Cooked it about half way, poured in half of the mushroom / onions and folded the egg pancake over on itself to finish cooking on low heat.  The outside of the eggs were lightly browned.  Sprinkled some grated mozarella cheese on top and then some left over bruschetta that Jenn and Cristina had made from Saturday.  Sliced up some avocado to put ontop (so that the avocado is not too warm), put the left over mushrooms and onions on the side and voila, bruschetta mushroom omelets.