Mushroom Swiss Omelette Recipes

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MUSHROOM OMELET



Mushroom Omelet image

This tasty version of a basic omelet reminds me of my childhood when I'd help my father search for mushrooms in the forest near our home. The caraway seed really enhances the flavor of the mushrooms.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1-2 servings.

Number Of Ingredients 8

1 tablespoon butter
4 medium fresh mushrooms, sliced
1/8 teaspoon caraway seeds
1/8 teaspoon lemon-pepper seasoning
3 eggs
2 tablespoons milk
1/8 teaspoon salt
Dash pepper

Steps:

  • In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes. , In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.

Nutrition Facts : Calories 181 calories, Fat 14g fat (6g saturated fat), Cholesterol 336mg cholesterol, Sodium 338mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

MUSHROOM-SWISS OMELETTE



Mushroom-Swiss Omelette image

This is my personal favorite omelette.

Provided by Beverley Williams

Categories     Eggs

Time 25m

Number Of Ingredients 4

8 eggs, divided 2 per omelette
1/4 c mushrooms, diced small
1/2 c swiss cheese, shredded
6 slice bacon

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 SWISS CHEESE OMELET



Mushroom Swiss Cheese Omelet image

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs, beaten
1/4 cup cream
2 tablespoons butter
1/4 lb mushroom, thinly sliced
1/2 garlic clove, crushed
1 pinch red pepper flakes
1/4 teaspoon fresh thyme leave
1 tablespoon sliced fresh chives
1/3 cup swiss cheese, shredded

Steps:

  • Stir cream into eggs.
  • Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
  • Stir the beaten eggs into the mushrooms over medium-high heat.
  • Heat the remaining butter in pan over medium heat.
  • Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
  • Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
  • Garnish with additional chives.

LOW CARB MUSHROOM SWISS OMELET



Low Carb Mushroom Swiss Omelet image

Make and share this Low Carb Mushroom Swiss Omelet recipe from Food.com.

Provided by SeriousMoms

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

4 eggs
1 pinch sea salt
4 tablespoons butter
1/2 lb fresh mushrooms
2 ounces swiss cheese

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!

Nutrition Facts : Calories 966.8, Fat 82.5, SaturatedFat 45.6, Cholesterol 1020.3, Sodium 1308.8, Carbohydrate 12.1, Fiber 2.3, Sugar 6.1, Protein 47.9

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.

MUSHROOM OVEN OMELET



Mushroom Oven Omelet image

If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
6 large eggs
1/3 cup whole milk
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese, divided
1/2 cup real bacon bits

Steps:

  • In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.

Nutrition Facts : Calories 401 calories, Fat 29g fat (16g saturated fat), Cholesterol 392mg cholesterol, Sodium 868mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

SIMPLE MUSHROOM OMELETTE



Simple Mushroom Omelette image

Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.

Provided by Baby Kato

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 eggs, large
2 tablespoons button mushrooms, chopped
5 onions, sweet, mini, chopped (Pyaj)
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper
2 tablespoons butter
1/8 teaspoon mustard powder (ground mustard)

Steps:

  • Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
  • Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
  • Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
  • Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
  • Spread evenly around the pan and sprinkle the mushrooms on top.
  • When one side is cooked slowly fold the omelette into half with a wooden spoon.
  • Remove from the flame and serve hot.

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