Cooking Tip of the Day: Recipe: Italian Omelet II

Recipe: Italian Omelet II

This Italian Omelet boasts Portobello mushrooms with prosciutto sliced... and provolone cheese... another terrific combination...

Italian Omelet II Recipe:

All you need:

3 eggs, beaten with dash of milk
Pinch of salt
Freshly ground pepper
Portobello Mushroom sliced (small mushrooms)
Prosciutto slices
provolone cheese slices

All you need to do:

Follow the instructions for making the perfect omelet… add the ingredients on one half of the omelet after bottom is set.

Cook as directed.

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Featured Herb - Chives

Chives are part of the onion family and are native to Europe, Asia and North America. They appear as thin green straws and impart a wonderfully light onion flavor. They are commonly used in cooking and are one of the “fines herbes” in French cooking, along with tarragon, chervil and parsley.

They are used in many traditional French and Swedish dishes. Chives are in many recipes for fish, potatoes and soups, as well as, other foods. They're frequently used also as a garnish.

Chives readily available in groceries in both the fresh and dried form. I consider it to be one my “must have” herbs for cooking and I prefer the fresh variety to the dried. I snip them with kitchen shears over many dishes.

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Featured Spice - Paprika

Myth Busters

MYTH: Food is safe once it's cooked, no matter how long you leave it out.

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Source: Partnership for Food Safety Education

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Sunday Morning Breakfast Ideas

Sunday morning breakfasts at our house are special. I like to make something different from the ordinary routine.

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Eggs …. Poached… scrambled…omelets… frittatas …fried with grits… you name it… you can do it!

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Sweet rolls and pastries…. delicious coffeecakes…. and more.

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Notice

While almost all of the photos here are produced by us, occasionally we do use second party sources for stock photos if, at the time of post, a picture of our own is unavailable. We choose photos that are a true representation of the food or subject discussed. This is particularly true of some of our Tips and Commentaries. All artwork/photos are credited to the producer if known. Many of these photos are obtained through photo sharing sites and the artists are unknown. If you are the artist/producer of any works on this site, feel free to email me at cookingtipoftheday@gmail.com and credit will be given.

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Recipe: Italian Omelet II

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