I’m always on the lookout for some new breakfast ideas. Last week, I posted about my Fondue Date Night that hubby and I had. While enjoying all that deliciousness, I thought the cheese would be a nice addition to an mushroom omelet. While my husband was at a men’s church retreat last weekend, I decided to experiment with this by substituting the fondue style cheese in place of my traditional cheddar. Not the most healthy breakfast, but the result was a unique tasting omelet that opened up my taste buds to something new. Wow!

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.

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