Mushroom Egg Omelet Recipe
A quick and easy Mushroom Omelet perfect for a nutritious breakfast or a light meal. This recipe combines sautéed mushrooms and onions with fluffy eggs, enhanced by a touch of butter and optional cheese for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 2 large eggs
- Salt to taste
- Pepper to taste
Vegetables
- 1/4 cup sliced mushrooms
- 1 tbsp chopped onions
Other Ingredients
- 1 tbsp butter
- 1 tbsp grated cheese (optional)
Instructions
- Heat Butter: Heat butter in a non-stick pan over medium heat until melted and slightly sizzling.
- Sauté Vegetables: Add chopped onions and sliced mushrooms to the pan and sauté for about 2 minutes until they soften and release their aroma.
- Prepare Egg Mixture: In a bowl, whisk together the eggs with salt and pepper until well combined and slightly frothy.
- Cook Eggs: Pour the egg mixture into the pan evenly over the sautéed mushrooms and onions.
- Set Edges: Cook until the edges start to set, then gently lift the edges with a spatula and tilt the pan so the uncooked egg flows underneath and cooks evenly.
- Add Cheese and Fold: Sprinkle grated cheese over the partially cooked eggs if using, then fold the omelet in half carefully.
- Final Cooking: Cook for another minute to let the cheese melt and the inside cook thoroughly, then slide the omelet onto a plate and serve.
Notes
- Use fresh mushrooms for the best flavor and texture.
- For a dairy-free option, omit the butter or substitute with oil, and skip the cheese.
- You can add herbs like parsley or chives for added flavor.
- Ensure the pan is non-stick to avoid the omelet breaking during cooking.
Find it online: https://oliviabakes.com/mushroom-egg-omelet-recipe/
