Mushroom Artichoke And Basil Egg White Omelet Recipes

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MUSHROOM, ARTICHOKE, AND BASIL EGG-WHITE OMELET



Mushroom, Artichoke, and Basil Egg-White Omelet image

Many are the times that we have omelets for dinner. I like them for any meal! This version lightens up by using just egg whites (saving the yolks for another dish - such as a flan) and a veggie-cheese filling. This is based loosely on a recipe that I found in Country Home Newsletter, December '08 Edition.

Provided by Manami

Categories     Breakfast

Time 20m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 15

1/2 cup sliced cremini mushrooms or 1/2 cup button mushroom
1/4 cup drained coarsely chopped artichoke heart
1/8 teaspoon roasted garlic (or more) or 1/8 teaspoon garlic salt (or more)
sea salt
1 -2 pinch crushed red pepper flakes
1 teaspoon olive oil
1/4 cup drained coarsely chopped artichoke heart
3 egg whites (or 1 whole egg and 2 egg white)
nonstick cooking spray or olive oil
2 tablespoons coarsely chopped fresh basil (we don't like basil, personal preference, we like parsely-chive mixture)
3 tablespoons shredded Italian cheese blend
1/4 cup chopped sweet red pepper
cracked black pepper
mixed baby greens, salad with
vinaigrette (optional)

Steps:

  • In an 8-inch nonstick skillet cook mushrooms, roasted garlic, garlic salt or sea salt, and crushed red pepper flakes, in 1 teaspoon hot olive oil for 5 minutes or until mushrooms are tender, stirring occasionally.
  • Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside.
  • Cool skillet slightly.
  • In a small bowl whisk egg whites with a fork just until frothy.
  • Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil.
  • Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge.
  • Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture.
  • Place skillet over medium heat.
  • As egg starts to set, use a heat-proof spatula to gently lift edges of set egg, tilting pan to let liquid egg mixture run under set egg.
  • Continue this process until egg is set but still shiny.
  • Sprinkle 2 tablespoons of the cheese across center.
  • Top with mushroom mixture.
  • With spatula, lift and fold one side of the omelet up over the filling.
  • Repeat with remaining side of omelet.
  • Remove from heat; carefully transfer to a plate.
  • Top with sweet red pepper, remaining cheese, and black pepper.
  • Serve with dressed salad if desired.

Nutrition Facts : Calories 145, Fat 5, SaturatedFat 0.7, Sodium 443.5, Carbohydrate 12.7, Fiber 5.5, Sugar 3.1, Protein 14.2

MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

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