Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Yield: Serves: 4
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Mushroom, Sweet Garlic and Mozzarella Omelet
Ingredients
- 1 head garlic
- 4 tsp. extra virgin olive oil, divided
- 8 oz. mushrooms (use cremini, shiitake, or any other favorite)
- 8 eggs beaten with 3 tsp. water
- Fresh ground black pepper
- 2 tsp. chopped fresh chives
- 1 cup (4 oz.) Sargento® Shredded Reduced Sodium Mozzarella Cheese
Directions
- Preheat oven to 350°F.
- Using a sharp knife, cut 1/2" off garlic. Drizzle with about 2 tsp. oil and wrap the garlic in aluminum foil. Roast in the oven 30 minutes, or until the garlic is sweet and tender. Remove from the oven; allow to cool, then gently squeeze garlic from individual cloves. Set aside.
- Cut mushrooms into bite-size pieces; toss with about 1 tsp. oil and place on cookie sheet. Roast in oven 10-12 minutes. Remove and set aside.
- Beat eggs and water, and season with a few grinds of pepper. Add chives and stir.
- In large skillet, heat remaining oil over medium heat. Add eggs, and stir until the eggs just start to form. Sprinkle with garlic, mushrooms and cheese; place in oven and bake until firm, 4 to 5 minutes.
- Cut into 4 wedges.
