Posted by Mike Anderson | Jun 3, 2020 | Recipes
You can never go wrong with a well-made omelette, but this recipe from Mike Anderson really takes it to the next level with the addition of black bear meat.
1 teaspoon coconut oil
3 large eggs
2 crimini mushrooms (or similar size mushroom) chopped
1 sprig of fresh parsley
1/2teaspoon chives
1/4cup grated mozzarella
1/2 cup of canned bear meat (garlic rosemary recipe)
In a small frying pan heat 1/2 teaspoon coconut oil on medium heat. Add eggs to pan and mix to break yokes.
Cook for 3 minutes and flip.
Cook for 3 more minutes and move whole omelette to plate.
Add the remaining coconut oil to the frying pan and add the chopped mushrooms, parsley and chives. Cook mushrooms over medium-high heat for 3-5 minutes or until browned. Add the cooked mushrooms to half the omelette.
Drain the liquid from the canned bear meat and add to frying pan. Heat for 2-3 minutes and the top the mushrooms.
Top the bear and mushrooms with cheese and fold the omelette.
Add the omelette to the frying pan over med/high heat for 1 minute per side.
Add to serving dish, garnish with ground pepper and chives and serve.