1 Asiago Cheese focaccia from Saint Louis Bread 2 Tbsp. Olive Oil 1/2 pound mushrooms 1 clove garlic, minced 5 large eggs, room temperature salt & pepper 1 Tbsp chopped fresh basil 8 pieces crisp bacon 2 large artichoke hearts, drained and quartered
Heat one tablespoon olive oil in an oven proof 10 inch skillet. Cook mushrooms and garlic at medium high heat until liquid releases and nearly evaporates. Remove from pan and set aside. Beat eggs, adding salt & pepper to taste and stir in mushroom mixture and fresh basil. Add second tablespoon of olive oil to skillet and pour in egg mixture. Cook over medium heat for about 5 minutes until eggs are done around the edges. Place skillet under the broiler for an additional 3 minutes to brown top and finish cooking the eggs. Slice focaccia lengthwise. Place omelet onto bread top with bacon and artichoke hearts. Slice into wedges and serve immediately.
Sue Stees, Saint Louis Bread
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