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Black Bear and Mushroom Omelette – Breakfast is served…

Updated: Dec 5, 2023

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.

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