Mushroom Swiss Cheese Omelet Recipes

MUSHROOM AND CHEESE OMELET

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.

SPINACH MUSHROOM OMELET

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.

HAM AND SWISS OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

MUSHROOM, SCALLION, AND CHEESE OMELET

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.

MUSHROOM SWISS CHEESE OMELET

Steps:

• Stir cream into eggs.
• Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
• Stir the beaten eggs into the mushrooms over medium-high heat.
• Heat the remaining butter in pan over medium heat.
• Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
• Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
• Garnish with additional chives.

BACON, MUSHROOM, AND CHEESE OMELET

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

MUSHROOM N' CHEESE OMELET

Steps:

• mix eggs and milk.
• cook sliced mushrooms in small pan.
• add onion and garlic to mushrooms.
• melt margarine into frying pan or skillet, then pour eggs into it.
• let cook for a moment.
• add cheese and cooked mushrooms to one side of egg.
• when firm on bottom, flip other half of egg over the mushroom filling.
• cook, then serve.

MUSHROOM OVEN OMELET

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.