Ingredients (serves 1)
1 large mushroom, chopped
1/2 clove garlic, chopped
1 pat of butter
salt to taste
dash of Cholula hot sauce
1 Tablespoon fat free half and half
1/2 oz Swiss cheese, cubed
1/2 fontina cheese, cubed
Splash of sherry
Splash of good beer
1 large egg, beaten
In a small saucepan (I have this one little tiny pan from Wal-Mart I used), sautee the mushrooms on medium heat with the garlic and butter. Since mushrooms tend to get a bit watery, be sure to drain off any excess liquid from the mushrooms. Set aside and rinse the sauce pan.
In that same pan on medium heat, add the hot sauce, half and half, cheese and stir until the cheese is melted. Blend in the sherry and beer. Then add in the chopped mushrooms and stir together.
Place the beaten egg into a small non-stick sautee pan and cook until eggs are firm, flipping once.
Place the cheese mix on one half of the egg then fold the other half over. Slide onto a plate and serve. I had mine with some fresh orange slices. As I was enjoying the melty cheese and garlicky mushroom flavor of my omelet, I thought of many variations to this dish. Another successful adventure in the kitchen and thoughts of endless possibilities with this fondue recipe.
Featured at Susie QT Pies Cafe Monday Menu Plan on June 10, 2013
Featured at the Law Student Cookbook June Pantry Party
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