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
EASY EGG WHITE OMELET
This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Provided by DONNA
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g
MUSHROOM AND CHEESE OMELET
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
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.
EGG AND CHEESE BREAD OMELET
Cooking all the components of an egg sandwich - including the bread and cheese - in the same skillet means you end up with a dish that's like a cross between scrumptious French toast and a gooey grilled cheese in one. Inspired by a viral video of a vendor in India making a similar dish, we created this version that's perfect for breakfast, lunch, or dinner (with a salad alongside).
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Combine the eggs, scallion and 1 tablespoon water in a small bowl and whisk to combine.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip it and place close to one edge of the pan. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice (near the opposite edge) so they are in a straight line with eggs all around. Season with a pinch salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large metal spatula under the bread slices and flip the whole omelet in one single motion. Put the cheese on top of the omelet, covering the bread slices. Using the spatula, fold one side of the omelet (but not the bread side) over the bread and cheese followed by the other side. Then fold in half to form a sandwich and continue to cook until the bread on the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown, 1 to 2 minutes.
EGG WHITE OMELET WITH PARMESAN AND TARRAGON
I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
- Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
- Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.
EGG WHITE MUSHROOM AND CHEESE OMELET
Make and share this Egg White Mushroom and Cheese Omelet recipe from Food.com.
Provided by Darrinw2001
Categories Breakfast
Time 14m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- combind egg whites and whole egg with milk in small bowl and scramble.
- heat oil in small egg pan. add onions, peppers and mushrooms.
- when onions are wilted add the eggs and let cook until slightly firm.
- place toast in toaster.
- flip omelete and place cheese on one side.
- when eggs are cooked, fold omelete onto plate.
- serve with toast.
Nutrition Facts : Calories 458.6, Fat 22.4, SaturatedFat 5, Cholesterol 217.5, Sodium 675.6, Carbohydrate 27.4, Fiber 4.8, Sugar 8.9, Protein 38.5
MUSHROOM N' CHEESE OMELET
Make and share this Mushroom N' Cheese Omelet recipe from Food.com.
Provided by FlyYukon
Categories Breakfast
Time 13m
Yield 1 omelet
Number Of Ingredients 7
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 SWISS CHEESE OMELET
Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
HAM, MUSHROOM AND CHEESE OMELETTE
This is just one of those throw together omelette/frittatas. I make this as a special when I just don't feel like being creative.
Provided by tasb395
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs, add mushrooms and ham.
- Heat frying pan, and coat with cooking spray or oil.
- Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted.
- Serve with hashbrowns, toast, or rice.
- Sometimes I even add chopped green onion, or any color pepper we have on hand.
Nutrition Facts : Calories 282.9, Fat 19.5, SaturatedFat 7.5, Cholesterol 648.7, Sodium 296, Carbohydrate 2.5, Fiber 0.3, Sugar 1.8, Protein 23.3
SPINACH-MUSHROOM SCRAMBLED EGGS
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM OMELET WITH CHIVES
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
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
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