- 8oz package of sliced FunGuy white button mushrooms
- 4 slices of bacon, chopped
- 8 eggs
- 4 pinches of salt
- freshly ground black pepper
- 2 medium tomatoes, diced
- 1 cup spinach
- olive oil
Ah… the combination of bacon, lettuce and tomato is classic, but isn’t it time for a change? Every FunGuy knows that the new combo is all about the mushrooms!
Here’s a recipe for a breakfast version folded into a delicious omelette. There’s even some spinach for those who miss a little green with their tomatoes, bacon and mushrooms.
DIRECTIONS:
- Heat a pan over medium high heat. Add in the bacon and saute until some of the fat has rendered out, about 4 minutes. Add in the FunGuy mushrooms and saute for another 5 minutes. Transfer bacon and mushrooms to a plate lined with paper towels to drain excess oil.
- Crack 2 eggs into a bowl, season with a pinch of salt and fresh ground pepper. Beat the eggs with a fork until well combined and frothy.
- Heat a little bit of oil in the pan over medium heat. Pour the beaten eggs into the pan, swirl it around to make an even layer. Reduce the heat to medium-low and cook the eggs until the bottom is firm but the top is still not fully cooked. Sprinkle 1/4th of the bacon, mushrooms, tomato and spinach on one half of the egg. Fold the uncovered half over on top of the filling and allow to cook an additional 3-4 minutes or until the spinach has wilted.
- Repeat with the rest of the eggs and filling.
- Serve immediately.
Have a eggcellent meal!