Mushroom Omelet 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 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

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.

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 OMELET WITH CHIVES



Mushroom Omelet With Chives image

Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 shallot, minced
1/4 pound white or cremini mushrooms, rinsed briefly and wiped dry
Salt
freshly ground pepper to taste
1 to 2 garlic cloves (to taste), minced
2 teaspoons minced flat-leaf parsley
4 eggs
1 tablespoon minced chives
2 teaspoons low-fat milk
3 tablespoons grated Gruyère cheese

Steps:

  • Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
  • If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
  • If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
  • Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
  • Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams

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.

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 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

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 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

CHEESY MUSHROOM OMELETTE



Cheesy mushroom omelette image

Whip up a tasty omelette with this recipe

Provided by Good Food team

Categories     Breakfast, Main course, Supper

Time 15m

Number Of Ingredients 5

1 tbsp olive oil
handful button or chestnut mushrooms, sliced
25g vegetarian cheddar, grated
small handful parsley leaves, roughly chopped
2 eggs, beaten

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

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HOW TO MAKE A MUSHROOM OMELETTE: 15 STEPS (WITH …

From wikihow.com
100% (3)
Estimated Reading Time 5 mins
  • Crack two eggs into a bowl, and add the salt, pepper, and water. For a lighter omelette, use 4 egg whites instead. The water will evaporate when you fry the eggs, and help make them fluffier in the end.
  • Beat the eggs with a fork until they turn frothy. If you are using whole eggs (instead of whites), make sure that you break the yolks up. You won't be scrambling the eggs once you add them into the frying pan.
  • Heat the rest of the butter in the frying pan over medium-high heat. The butter will start to sizzle and foam. Don't add the eggs yet. Instead, wait until the foam starts to disappear.
  • Tilt pan to coat the bottom with oil, then add the eggs. Once you have the eggs on the pain, continue tilting the pan around until the entire bottom is evenly covered with the egg mixture.
  • Let the omelette cook until the edges turn firm, then pull the edges away from the sides of the frying pan. This will happen after only a few seconds. Pulling the edges of the omelette away from the pan will allow the raw egg mixture to flow onto the hot pan and cook.
  • Let the omelette cook for about 1 minutes. As it continues to cook, it will turn opaque and set. Don't "scramble" the omelette during this time, or you will get scrambled eggs instead.
  • Add the mushroom mixture when the omelette still has some raw egg on top. Only cover half of the omelette with the mushroom mixture; you will be folding the omelette in half.
  • Fold the omelette in half. Use your spatula to gently separate the edges of the omelette from the frying pan. Then, slip the spatula under the bare side of the omelette, and flip it over onto the mushroom side.
  • Slide the omelette onto a plate and serve it immediately. If you'd like, you an garnish the omelette with some chopped chives, parsley, or grated cheese.


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From loveandgoodstuff.com


STRIPED MUSHROOM OMELET - MODERNIST CUISINE
2011-09-17 To make the mushroom marmalade, saute 80 g of mushrooms, 60 g of shallots, and 30 g of clarified butter over low heat until the liquid has evaporated, about 25 minutes. Add 20 g of brown chicken jus, and then season to taste with salt and pepper. Finely mince 2 g each of fresh chervil, chives, and parsley, and 1 g of tarragon, and then stir the ...
From modernistcuisine.com


OUR 30+ BEST OMELETTE RECIPES – THE KITCHEN COMMUNITY
27. Cheese, Bacon, and Chili Omelette. Some of us like a little spiciness in our food, and that includes hot peppers such as jalapeno peppers. This spicy omelet is made with eggs (or egg whites), chopped peppers, onion, shredded cheddar cheese, canned chili (or homemade chili), and sour cream. Source: eggs.ca.
From thekitchencommunity.org


WILD MUSHROOM OMELET RECIPE | MYRECIPES
Step 1. Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice, and 1/8 teaspoon salt. Advertisement.
From myrecipes.com


MUSHROOM OMELETTE - CRAVING TASTY
2018-05-07 Remove the pan from heat and set aside. In a small bowl, beat three eggs with a fork or a whisk until just combined. The eggs should not be frothy. Mix in a little bit of fresh dill. Heat butter in a non-stick pan over medium-high heat. Once the butter is sizzling, spread mushroom slices around the pan.
From cravingtasty.com


CHEESY MUSHROOM AND SPINACH OMELET - THE CHUNKY CHEF
2017-11-12 Instructions. Heat olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted. Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt ...
From thechunkychef.com


MUSHROOM OMELET - FOOD AND HEALTH COMMUNICATIONS
Slice the mushrooms and red peppers. Whisk the eggs in a bowl with a whisk. Chop the herbs. Grate the cheese. Heat half the butter in a pan and saute the mushrooms and peppers for 3 minutes or until they are soft. Set aside. Add the rest of the butter to the same pan and let it melt. Add the eggs all at once to the pan over medium heat.
From foodandhealth.com


RECIPE: MUSHROOM OMELETTE - BC | GLOBALNEWS.CA
2020-05-09 Reserve four slices of mushrooms. Put the remainder of the mushrooms in a pan with 1 tbsp olive oil. Season with salt and pepper and cook over medium/high heat, stirring occasionally, until the ...
From globalnews.ca


OMELET WITH CREAMY MOREL MUSHROOMS | THE SPLENDID TABLE
2014-04-18 Remove the pan from the heat. In a medium sauté pan, melt the remaining 1 tablespoon butter over medium heat. Add the eggs and cook the omelet as instructed above. When the omelet is set, and there is a thin film of liquidy egg on top, scatter the hot mushrooms down the center of the omelet. Roll the omelet out of the pan and onto a warm plate.
From splendidtable.org


MUSHROOM, ONION & CHEESE OMELET – THE STEP BY STEP CHEF: …
RECIPE. Ingredients: 3 Eggs. 4 Baby bella mushrooms. (4 White mushrooms or a cup of chopped regular portabella mushrooms is ok, too.) 1/4-1/2 Cup cheese. 1/4 Cup minced onion. 1 Tablespoon water. 1 Tablespoon butter. 1 Teaspoon butter. Instructions: Slice and chop mushrooms into bite-sized pieces. Mince sweet onion. Preheat small frying pan over medium …
From stepbystepchef.com


MUSHROOM AND CHEDDAR OMELETTES - BOWL OF DELICIOUS
2017-02-15 Add half the mushrooms and half the cheddar cheese to one side of the eggs. Gently fold over the other side of the eggs on top of the mushrooms, turn the heat to low, and cover. Allow to sit for one minute so the cheese melts. Repeat with remaining three eggs for your second omelette. Garnish with green onions or chives, if desired.
From bowlofdelicious.com


KETO MUSHROOM OMELET - BREAKFAST RECIPE - DIET DOCTOR
2015-12-28 Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy. Melt the butter in a frying pan over medium heat. Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies. When the omelet begins to cook and firm up but still ...
From dietdoctor.com


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