4 mushroom omelet fontina Recipes

  • Mushroom and Bell Pepper Omelet with Fontina
    olive oil, divided, chopped green onions and
    11 More
    olive oil, divided, chopped green onions, green bell pepper, thinly sliced, sliced shiitake mushrooms (about 6 oz), chopped seeded plum tomato, salt, divided, black pepper, chopped fresh parsley, eggs, egg whites, butter, shredded fontina cheese, reduced-fat sour cream
    14 ingredients
  • Potato and Prosciutto Frittata - Italian Omelet
    unsalted butter, olive oil, onion, minced and
    14 More
    unsalted butter, olive oil, onion, minced, garlic clove, minced, red potatoes , scrubbed and finely diced, kosher salt, black pepper, chopped portabella mushroom, diced prosciutto or 4 oz diced ham, dried basil, dry nonfat dry milk powder, light cream, eggs, lightly beaten, salt and black pepper (to taste), grated parmesan cheese or 1/4 cup asiago cheese, grated fontina or 1 cup mozzarella cheese
    1 hour 15 min, 17 ingredients
  • Sauteed Leek and Sausage Omelet Sauteed Leek and Sausage Omelet
    hot italian sausage, casings removed and
    9 More
    hot italian sausage, casings removed, mushrooms (about 4 oz), quartered, olive oil, leek, thinly sliced (white and pale green parts only), dried thyme, crumbled, eggs, chopped fresh rosemary or 1 1/2 tsp dried, crumbled, sliced drained roasted red bell peppers (available in jars), grated provolone or italian fontina cheese (about 3 1/2 oz), fresh rosemary sprigs
    10 ingredients




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