Mushroom Swiss Cheese Omelet Recipes

MUSHROOM AND CHEESE OMELET

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.

MUSHROOM AND GRUYERE CHEESE OMELET

Steps:

• Melt butter over medium heat.
• Sauté chopped the shallots or green onions.
• Stir in the mushrooms and lemon juice.
• Add the wine and cream.
• Stir in the cheese and let it melt.
• Season with cayenne.
• Add the cornstarch in water and stir to thicken, heating through.

LOW CARB MUSHROOM SWISS OMELET

Steps:

• Wash, dry, and thinly slice the musrhooms.
• Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
• Crack the eggs and whisk them together in a small bowl with a wire whisk, add sea salt (do not over-whisk, omelet will be tough).
• Melt 3 tablespoons of butter in frying pan over medium heat, and then add the egg mixture. Tip the pan so that the eggs will coat the entire pan.
• Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
• Lift one side with a spatula and fold the omelet in half. Reduce heat and cook for about 30 more seconds so that the inside of the omelet will cook.
• Use a spatula to slide the omelet onto a plate and serve!

MUSHROOM-SWISS OMELETTE

Steps:

• 1. Cook bacon crisp. Crumble. Set aside.
• 2. In bacon grease, cook mushrooms 3 minutes. Remove and set aside.
• 3. Heat nonstick skillet. Beat 2 eggs. Pour into skillet.
• 4. As the egg sets, sprinkle one half/side of the egg with 1 Tbsp, bacon, 1 Tbsp. mushrooms, 2 Tbsp cheese.
• 5. Fold the empty side of the egg over the fillings.
• 6. Repeat steps three more times. Yields 4 omelettes.

MUSHROOM, SCALLION, AND CHEESE OMELET

Steps:

• Beat eggs together with milk, salt, and pepper in a bowl.
• Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.