This is another really yummy recipe. We love going through different foodie magazines and books and making recipes. Most of the time we leave them pretty close to as they make it but it seems we always alter something.
The kids were very happy with this dish! They loved it as did we. Something different to the weekly menu. Try to keep it exciting and the aroma’s in the house flowing.
This entire dish made the house smell wonderful!! We are huge breakfast eatters and thus, this one made us all happy!
2 tablespoons vegetable oil
8 oz o mushrooms (all nicely sliced)
1 1/2 teaspoons sugar
1 cup beef broth (or chicken works too!)
3 1/2 teaspoons soy sauce
1 tablespoon cornstarch
1/2 medium onion, thinly sliced
6 oz Canadian bacon, diced up
1 bunch scallions, diced up (we loveee lots)
7 large eggs, beaten
1 teaspoon toasted sesame oil
1- Heat the 1 tablespoon vegetable oil in the skillet on High heat. Add in the mushrooms and the 1/2 teaspoon of sugar and saute. Add the broth and 2 teaspoons of soy sauce. Mix the cornstarch with 1/4 cup of water, stir into the skillet and boil till thickened. About 2 minutes.
2- Heat 1 tablespoon vegetable oil in another skillet (YUP- gotta mess up more dishes). Over high heat. Add in the onion and the remaining 1 teaspoon of sugar and cook until tender. Add the bacon and cook 2 minutes. Then add the scallions and the 1 1/2 teaspoons soy sauce. Cook for about 1 more mintue. Transfer to a bowl and combine with the beaten eggs.
3- Using the same skillet with the bacon in it. Clean it out, and return to the high heat and add 1/4 of an inch vegetable oil. Add 1/4 of the egg mixture, spoon some of the oil that is hot on top and cook until puffy about 2 minutes. Flip and cook for about 1 more minute, then place on a paper towel to absorb the excess oil. Repeat to make 3 more omelets with a total of 4. Add sesame oil to the mushroom gravy and pour over the Omelets. Sprinkle remaining scallions on top.