MUSHROOM OMELET
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
Time 20m
Yield 1-2 servings.
Number Of Ingredients 8
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.
SIMPLE MUSHROOM OMELETTE
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
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.
MUSHROOM OMELETTE
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
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 OMELETTE FOR ONE
Awesome for comfort food when you have the house to yourself. Be careful not to over-spice (especially if you use freshly cracked peppercorn)!!! Less is more! I used the peppercorn and it ended up being WAY too much, even though it didn't look like it when it was in the bowl before I cooked it. If you want to opt for less cholesterol, try using 3 egg whites instead of 2 whole eggs.
Provided by InBlackAndLace
Categories Breakfast
Time 5m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 6
Steps:
- Set burner to medium to medium high (depending on your preference).
- Whisk eggs in a small bowl.
- Whisk in remaining ingredients.
- If burner is on medium, pour the eggs onto the pan first.
- If burner is on medium high, whisk in mushrooms before pouring onto pan.
- Flip omelette constantly so mushrooms don't burn.
- Use your better judgement as to when the omelette is ready (all ovens are different). My omelette took a little under 2 minutes on medium high.
Nutrition Facts : Calories 162.1, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 143.1, Carbohydrate 3.2, Fiber 0.7, Sugar 1.9, Protein 14.5
TOMATO AND MUSHROOM OMELETTE
Make and share this Tomato and Mushroom Omelette recipe from Food.com.
Provided by Peter J
Categories Breakfast
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs in a bowl and stir in potato, cheese and chives.
- Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
- Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
- Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
Nutrition Facts : Calories 409.4, Fat 19.3, SaturatedFat 9.2, Cholesterol 401.7, Sodium 333.4, Carbohydrate 35.1, Fiber 5.1, Sugar 4.7, Protein 24.6
CHEESY MUSHROOM OMELETTE
Whip up a tasty omelette with this recipe
Provided by Good Food team
Categories Breakfast, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
- Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
- Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.
Nutrition Facts : Calories 391 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.7 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
SPINACH MUSHROOM OMELET
A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.
Provided by Dragonfly
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g
MUSHROOM OMELETTE
Make and share this Mushroom Omelette recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs one at a time, until light and fluffy.
- Add salt, milk and pepper and mix well.
- Add parsley.
- Mix and keep aside.
- Heat a tbsp.
- of butter or margarine in a non-stick frying pan.
- Fry onions and mushrooms in it until golden brown.
- Remove on an absorbent paper to allow the excess fat to drain off.
- Keep aside.
- Heat a tbsp.
- of butter or margarine in the frying pan.
- Pour the beaten egg mixture into the pan.
- Cook for a minute.
- Place the cooked mushrooms on the omelette.
- Cover and cook on low flame until done.
- Serve hot.
- Enjoy for breakfast!
Nutrition Facts : Calories 255.7, Fat 20, SaturatedFat 10.2, Cholesterol 351, Sodium 202.9, Carbohydrate 7.5, Fiber 1.1, Sugar 3.2, Protein 12.3
MUSHROOM OMELETTE
Make and share this Mushroom Omelette recipe from Food.com.
Provided by chef zermane dit ze
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- slice or quarter mushrooms.
- heat 25g butter add mushrooms and cook until not moisture in pan.
- strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
- then add mushrooms and toss
- season and add parsely.
- keep warm.
- whisk egg lightly and season.
- in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
- tip in egg and tilt so covers pan.
- drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
- sppon mushrooms into centre give it 30 seconds.
- push pan away from you causing omlette to start to flip and finish flip with spatula.
- skim browned surface with last teaspoon butter and divide at table.
Nutrition Facts : Calories 453.9, Fat 39.5, SaturatedFat 20.1, Cholesterol 699, Sodium 218.1, Carbohydrate 4.1, Fiber 0.8, Sugar 2.4, Protein 21.4
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