Mushroom & Red Pepper Mozzarella Omelet
Have you checked out Tropical Traditions’ newest product? It’s eggs, soy free eggs at that! Head on over to Grass Fed Traditions and check them out, just click here.
I know what you’re thinking.
Eggs? Seriously? But…won’t they all break during the shipping process?
Nope! We’ve tested (and then tested some more) and the eggs don’t break. The shells are thick and the eggs are very well packaged. But if some do break, Tropical Traditions will gladly refund or reship.
Have I mentioned how amazing these eggs taste?
I think “yum” and “delicious” don’t even begin to describe them.
When you cook them up into scrambled eggs or into an omelet for breakfast, you just can’t help but notice how rich the orange color of the yolks are, and what a bright, cheerful yellow they remain even when cooked. They won’t turn into a tired, pale white-ish yellow when cooked.
Honestly, I think the word that describes them best is flavorful. They’re not bland and on the tasteless side, making you want to load them with something like ketchup to give them some contrasting pizzazz.
With these you appreciate the subtle yet rich, almost delicate creamy flavor. All they really need is some salt and pepper and butter with a bit of coconut oil to bring out and accent the buttery flavor. But if you really like ketchup on your eggs, then be my guest. Drown them all you like. The tang will accent the creaminess even more.
To showcase these high quality eggs make the Mushroom & Red Pepper Mozzarella Omelet recipe below. It’s delicious, cheesy, fluffy and buttery. Enough said.
Mushroom & Red Pepper Mozzarella Omelet
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| Mushroom and Red Pepper Mozzarella Omelet |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Serves: 4-5
Preparation Time: 10 minutes
- 3 tablespoons butter
- 2-3 tablespoons coconut oil
- 4 oz fresh mushrooms (or to taste), sliced
- Italian seasoning
- Garlic powder
- 7 eggs
- 3 egg yolks (or another 1-2 eggs instead)
- Salt & pepper
- 1/2 red bell pepper, diced
- 4-5 oz mozzarella cheese, shredded
Heat the butter and 2 tablespoons of coconut oil over medium heat in a large skillet until butter begins to bubble. Sauté the mushrooms with a sprinkle of Italian seasoning and garlic powder until caramelized and browned. Remove to a bowl and set aside.
Meanwhile, whisk the eggs and egg yolks together and season to taste with salt and pepper. Add another tablespoon of oil to the pan if needed and heat to a high heat.
Pour egg mixture into the pan. Lift the edges up as it’s cooking and allow the uncooked egg mixture to flow underneath. Flip omelet over to cook on other side.
Spread the mushrooms, red pepper and cheese on half of the omelet, reserving a little bit of the pepper and cheese to garnish the top. Fold over in half and transfer to a serving plate. Garnish and eat.
Enjoy!
Sarah:)
