Mushroom And Microgreen 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

SPINACH MUSHROOM OMELET



Spinach Mushroom Omelet image

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

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

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 SPINACH OMELET



Mushroom Spinach Omelet image

Light breakfast omelet.

Provided by SaraBeth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 (8 ounce) carton liquid egg substitute
1 tablespoon shredded Cheddar cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes
1 teaspoon olive oil
½ cup chopped fresh mushrooms
1 tablespoon chopped onion
½ cup chopped fresh spinach, or more to taste

Steps:

  • Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
  • Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.6 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 584.4 mg, Sugar 1.5 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.

GREEN ONION AND MUSHROOM OMELET



Green Onion and Mushroom Omelet image

Make and share this Green Onion and Mushroom Omelet recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

6 ounces cremini mushrooms
2 tablespoons butter
2 teaspoons butter
5 tablespoons chopped green onions
1/4 cup dry vermouth
6 large eggs
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
  • Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
  • Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
  • Add half of egg mixture. Stir with back of fork until edges begin to set.
  • Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
  • Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
  • Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

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.

GREEN ONION AND MUSHROOM OMELET



Green Onion and Mushroom Omelet image

Categories     Mushroom     Onion     Breakfast     Brunch     Low Carb     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

6 ounces crimini mushrooms
2 tablespoons plus 2 teaspoons butter
5 tablespoons chopped green onions
1/4 cup dry vermouth
6 large eggs
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
  • Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat. Add half of egg mixture. Stir with back of fork until edges begin to set. Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate. Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

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