Mushroom, Sweet Garlic and Mozzarella Omelet
Prep Time: 15
Cook Time: 40
Serves: Serves: 4
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.