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Black Bear and Mushroom Omelette – Breakfast is served…

Black Bear and Mushroom Omelette – Breakfast is served…

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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