Inside out omelet recipe
Inside Out Omelet recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2 eggs
- 1/4 cup milk
- 2 Tablespoons mushrooms, coarsely chopped
- 1 Tablespoon ham, coarsely chopped
- 1 teaspoon Tony Chachere’sCajun seasoning
- 2 Tablespoons mild cheddar, shredded
- 2 Tablespoons mozzarella, shredded
- 2 cherry tomatoes, sliced
Saute mushrooms, ham, and Cajun seasoning over medium heat until mushrooms are cooked. Set aside.
Combine 2 eggs and milk in a bowl and beat. Place in 9-inch round pan coated with butter or non-stick spray. Add mushrooms, ham, and cheddar cheese immediately. Cover and cook until almost all of the juice is gone from top of omelet. Fold and heat until inside is no longer runny (approximately 20 to 30 seconds). Put on plate.
Add sliced cherry tomatoes and mozzarella to top of omelet. Serve and enjoy.
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