French Rolled Omelet with Wild Mushrooms and Bacon
This French Rolled Omelet brings together fluffy eggs, crispy ButcherBox bacon, wild mushrooms, and creamy goat cheese for a rich, savory bite. Finished with fresh chives and a hint of thyme, this dish is both elegant and easy to prepare. Perfect for a weekend brunch or a quick, satisfying breakfast that turns simple ingredients into something special.
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Servings: 2
Ingredients
- 6 large eggs
- tbsp olive oil
- 1/2 pound ButcherBox bacon
- 1/2 pound wild mushrooms
- 4 goat cheese
- 4 tbsp unsalted butter
- 1 garlic clove
- 2 sprigs thyme
- 1 bunch chives
- kosher salt to taste
- black pepper to taste
Instructions
Preparation
- Wash and cut the mushrooms into bite-size pieces.
- Finely slice the chives.
- Dice the bacon.
How to Cook
- In a non-stick pan over medium heat, heat the olive oil. Add the bacon to the pan and cook until browned and crispy. Remove the bacon from the pan and drain on a paper towel.
- Drain the fat from the pan, reserving 1 tablespoon.
- Reheat the pan over medium high heat. Add the wild mushrooms, garlic, and thyme and sauté until lightly caramelized. Season with salt and black pepper.
- Transfer the cooked mushrooms to a plate and clean the pan.
- Crack three eggs into a bowl, add one half eggshell of water, and whisk with a fork.
- Heat the pan over medium heat and add half the butter.
- When the butter begins to sizzle, add the eggs and stir them with the spatula.
- Once the eggs have set, add half the goat cheese and half of the bacon, then roll the omelet over in the pan three times.
- Plate the omelet and top with half of the mushrooms and a sprinkle of chives.
- Repeat to make a second omelet.
- Give yourself a high five because you just made the perfect omelet and it’s delicious!
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