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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A late night craving for quiche sent me to the kitchen to forage for appropriate ingredients. What I ended up with is an easily customized combination quiche/omelet that is quick and easy to make. (Ingredient amounts are variable, others can be added or completely omitted if desired.) Ingredients:
6 eggs |
1 slice velveeta cheese, half inch thick slice, cubed |
1/8 cup sliced mushrooms |
6 slices pepper bacon, cut into smallish pieces |
1 (14 ounce) can diced tomatoes |
1/4 small onion, diced |
1 minced garlic clove |
salt |
pepper |
1/2 cup shredded cheddar cheese |
Directions:
1. In a metal handled skillet, fry the bacon pieces with the diced onion, minced garlic, and mushrooms.
2. While that is cooking, mix the eggs, cubes of velveeta cheese, salt and pepper.
3. Add the diced tomato to the skillet when the onions are starting to carmelize and stir. Let it saute another minute or two.
4. Add the egg mixture to the skillet, stir and let cook until the edges are puffy. The center will look a little wet still.
5. Sprinkle the shredded cheddar on top of the partially cooked eggs, and add extra sliced mushrooms on top.
6. Put the skillet into the oven on broil until the edges are slightly brown and the center is no longer 'wet'. I left mine in a little longer than it needed because I really like the toasty edges.
7. Cut into wedges.
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