Blue Mushroom Omelet Recipes

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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

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

BACON & MUSHROOM OMELETS



Bacon & Mushroom Omelets image

I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided
SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
1 teaspoon taco seasoning
Optional toppings: shredded lettuce, chopped tomatoes and thinly sliced green onions

Steps:

  • In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.

Nutrition Facts : Calories 393 calories, Fat 29g fat (14g saturated fat), Cholesterol 426mg cholesterol, Sodium 981mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g 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.

BLUE MUSHROOM OMELET



Blue Mushroom Omelet image

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

Provided by Carrie Mae

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 10

4 eggs
1 tablespoon whole milk
4 pinches ground black pepper
2 pinches garlic salt, or to taste
2 teaspoons olive oil
4 cremini mushrooms, sliced
2 tablespoons chopped red onion
1 cup baby spinach, coarsely chopped
½ ounce crumbled Stilton cheese
½ cup shredded part-skim mozzarella cheese

Steps:

  • Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  • Sprinkle spinach evenly across the top of the mushroom and onion layer.
  • Pour egg mixture over the vegetables.
  • Cook until the top of the egg is set, 3 to 5 minutes.
  • Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g

MUSHROOM-AND-MICROGREEN OMELET



Mushroom-and-Microgreen Omelet image

After a plant sprouts and grows two leaves, it's called a microgreen. Microgreens have a very fresh flavor and make a great alternative to spinach in an omelet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon unsalted butter, divided
1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
Coarse salt and freshly ground pepper
3/4 cup microgreens
3 large eggs

Steps:

  • Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
  • Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

MUSHROOM OMELET



Mushroom Omelet image

If you're a mushroom fan, we've got your omelet! As you know, all you need to make it taste good is black pepper-and maybe a little cream cheese.

Provided by My Food and Family

Categories     Dairy

Time 11m

Yield Makes 1 serving.

Number Of Ingredients 5

1 tsp. olive oil
1/2 cup sliced fresh mushrooms
2 eggs, beaten
1/8 tsp. fresh ground black pepper
2 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

Steps:

  • Heat oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.
  • Add eggs and pepper; cook 2 to 3 min. or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.

Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 445 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

BLUE MUSHROOM OMELET



Blue Mushroom Omelet image

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

Provided by Carrie Mae

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 10

4 eggs
1 tablespoon whole milk
4 pinches ground black pepper
2 pinches garlic salt, or to taste
2 teaspoons olive oil
4 cremini mushrooms, sliced
2 tablespoons chopped red onion
1 cup baby spinach, coarsely chopped
½ ounce crumbled Stilton cheese
½ cup shredded part-skim mozzarella cheese

Steps:

  • Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  • Sprinkle spinach evenly across the top of the mushroom and onion layer.
  • Pour egg mixture over the vegetables.
  • Cook until the top of the egg is set, 3 to 5 minutes.
  • Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g

BLUE MUSHROOM OMELET



Blue Mushroom Omelet image

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

Provided by Carrie Mae

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 10

4 eggs
1 tablespoon whole milk
4 pinches ground black pepper
2 pinches garlic salt, or to taste
2 teaspoons olive oil
4 cremini mushrooms, sliced
2 tablespoons chopped red onion
1 cup baby spinach, coarsely chopped
½ ounce crumbled Stilton cheese
½ cup shredded part-skim mozzarella cheese

Steps:

  • Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  • Sprinkle spinach evenly across the top of the mushroom and onion layer.
  • Pour egg mixture over the vegetables.
  • Cook until the top of the egg is set, 3 to 5 minutes.
  • Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g

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.

BLUE MUSHROOM OMELET



Blue Mushroom Omelet image

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

Provided by Carrie Mae

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 10

4 eggs
1 tablespoon whole milk
4 pinches ground black pepper
2 pinches garlic salt, or to taste
2 teaspoons olive oil
4 cremini mushrooms, sliced
2 tablespoons chopped red onion
1 cup baby spinach, coarsely chopped
½ ounce crumbled Stilton cheese
½ cup shredded part-skim mozzarella cheese

Steps:

  • Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  • Sprinkle spinach evenly across the top of the mushroom and onion layer.
  • Pour egg mixture over the vegetables.
  • Cook until the top of the egg is set, 3 to 5 minutes.
  • Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g

BLUE MUSHROOM OMELET



Blue Mushroom Omelet image

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

Provided by Carrie Mae

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 10

4 eggs
1 tablespoon whole milk
4 pinches ground black pepper
2 pinches garlic salt, or to taste
2 teaspoons olive oil
4 cremini mushrooms, sliced
2 tablespoons chopped red onion
1 cup baby spinach, coarsely chopped
½ ounce crumbled Stilton cheese
½ cup shredded part-skim mozzarella cheese

Steps:

  • Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  • Sprinkle spinach evenly across the top of the mushroom and onion layer.
  • Pour egg mixture over the vegetables.
  • Cook until the top of the egg is set, 3 to 5 minutes.
  • Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g

LUXURY MUSHROOM OMELETTE



Luxury Mushroom Omelette image

Fresh mushrooms, sun-blushed tomatoes and arugula combine to make a tasty filled omelette in this recipe.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 ounce unsalted butter
2 large flat mushrooms, sliced
3 chestnut mushrooms, sliced
4 large eggs
2 ounces arugula leaves
salt & freshly ground black pepper
4 ounces cream cheese
4 ounces sun-blushed tomatoes, roughly chopped
salad leaves, preferably herb salad

Steps:

  • Heat the olive oil and half the butter in a non-stick frying pan.
  • Add the flat and chestnut mushrooms and fry for 3-5 minutes, stirring now and then, until lightly browned.
  • Remove the mushrooms from the pan and set aside.
  • Break the eggs into a bowl and beat together. Roughly shred half the arugula leaves and mix into the beaten eggs. Season well with salt and freshly ground pepper.
  • In a separate bowl, lightly beat the cream cheese. Mix in the sun-blushed tomatoes and half the cooked mushrooms. Season the cream cheese mixture with salt and freshly ground pepper and set to one side.
  • Heat the remaining butter until foaming in a large non-stick frying pan. Pour the beaten egg mixture into the pan, tilting the pan to spread it evenly, and fry until the omelette is set underneath but slightly runny on top.
  • Remove the pan from direct heat and spread the cream cheese mixture over the centre of the omelette. Using a palette knife, flip over each side of the omelette over the cream cheese filling and transfer onto a warm plate.
  • Meanwhile, divide the remaining arugula and the herb salad leaves among two plates.
  • Cut the filled omelette on a slant into 4 even-sized portions and place 2 omelette portions each on the arugula and salad. Top the omelette portions with the remaining fried mushrooms, season with freshly ground pepper and serve at once.

Nutrition Facts : Calories 534.6, Fat 48.4, SaturatedFat 23.8, Cholesterol 515.9, Sodium 322.5, Carbohydrate 7.2, Fiber 1.6, Sugar 3.8, Protein 19.8

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.

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In a large non-stick skillet over medium-high heat melt the butter and cook the bacon, chopped pepper and mushrooms until golden (about 2-3 minutes). Add the eggs, salt and the pepper. When edges of the omelet appear cooked using a spatula flip the eggs over. Use a spatula to slide the omelet onto a plate and serve. Garnish with sliced mushrooms.
From foodnewsnews.com


BLUE MUSHROOM OMELET | RECIPE | RECIPES, OMELETS RECIPE ...
Feb 22, 2015 - Eggs cooked with red onion, cremini mushroom, and baby spinach are folded over a layer of melted Stilton and mozzarella cheeses in this omelet recipe.
From pinterest.com


MUSHROOM OMELETTE | LOST IN BLUE WIKI | FANDOM
Mushroom Omelette is a type of recipe in the Lost in Blue series. Name: Mushroom Omelette Cooking Method: Stir Fry Ingredients: Mushroom (any) + Egg Spices: Rock Salt + Pepper Seed Name: Mushroom Omelette Cooking Method: Stir Fry Ingredients: Mushroom (any) + Egg Spices: Brown Seed + Pepper Seed...
From lib.fandom.com


WILD MUSHROOM OMELET RECIPE | MYRECIPES
Recipes; Wild Mushroom Omelet; Wild Mushroom Omelet. Rating: 3 stars. 1 Ratings. 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Use a mix of seasonal varieties or your favorite mushrooms to fill this classic French-style omelet. If your pan becomes too hot and the eggs begin to set too …
From myrecipes.com


OMELET WITH MUSHROOMS, ONIONS AND MOZZARELLA - EATING EUROPEAN
2014-05-08 Instructions. In a frying pan heat up 1 tablespoon of olive oil. Add onions and cook until soft and translucent for about 3-4 minutes. Add mushrooms and cook until soft, about 5 -7 minutes. Season with salt and pepper. In the meantime, beat 3 …
From eatingeuropean.com


BLUE MUSHROOM OMELET | RECIPE | RECIPES, STUFFED MUSHROOMS ...
Mar 2, 2014 - Eggs cooked with red onion, cremini mushroom, and baby spinach are folded over a layer of melted Stilton and mozzarella cheeses in this omelet recipe.
From pinterest.co.uk


BLUE MUSHROOM OMELET RECIPE - RECIPES.NET
Enjoy a robust and flavorful mushroom omelet for breakfast today! It's loaded with healthy and topped with a strong blue cheese for an exciting meal.
From recipes.net


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