Simple Mushroom Omelette Recipes

MUSHROOM OMELETTE

Mushroom Omelette image

The measurements for this recipe are guesstimates as I don't generally measure when I'm cooking, so it may be necessary to add more or less for personal preference. I also only used enough dried green pepper for one omelette, as my dad can't eat them!! So if it is desired for both, the amount will have to be increased. (If you can't find dried, chopped regular would also work fine, but might be easier to mix with mushrooms).

Provided by KT_Z4571

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 (10 ounce) cans mushrooms, drained
1 small onion, sliced
1 tablespoon olive oil
1 teaspoon butter
1/3 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon dried chives
4 eggs
2 teaspoons butter
1/4 cup cheddar cheese, shredded
1 teaspoon dried green pepper

Steps:

Mushrooms:.
On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
Set aside in bowl.
Omelette:.
Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

Nutrition Facts : Calories 393.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 452.9, Sodium 429.3, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 25.4

MUSHROOM, SCALLION, AND CHEESE OMELET

Mushroom, Scallion, and Cheese Omelet image

I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.

Provided by Rosa I

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 19m

Yield 1

Number Of Ingredients 7

Ingredients

2 eggs
1 tablespoon milk
salt and ground black pepper to taste
1 teaspoon coconut oil
2 mushrooms, chopped
1 green onions (green parts only), minced
1 tablespoon shredded Cheddar cheese, or to taste

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.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g

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