MUSHROOM SWISS OMELETTE
This Mushrooms Swiss Omelette is the perfect quick and easy breakfast that is naturally low carb and gluten free.
Provided by Annie
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- In a 6 inch skillet melt 1/2 tablespoon of butter over medium heat, sauté the mushrooms and garlic, stirring occasionally, until the mushrroms are tender, about 6 minutes. Remove the mushrooms from the pan and set aside.
- In a small bowl beat the eggs, heavy cream, salt and pepper until the eggs and smooth and a little frothy.
- Wipe the pan clean with a paper towel and melt the remaining butter, tilt the pan back and forth so the bottom and sides of the pan are greased.
- Pour the beaten eggs into the pan, tilt the pan back and forth so it is evenly coated. If the eggs seem to be cooking too quickly reduce the heat to medium low. Allow the eggs to cook undisturbed until the eggs have almost set.
- Top half of the omelette with the Swiss cheese and sautéed mushrooms, fold the other half of the egg over the fillings.
Nutrition Facts : Calories 379 calories, Carbohydrate 3.4 grams carbohydrates, Cholesterol 302 milligrams cholesterol, Fat 28 grams fat, Fiber 0.6 grams fiber, Protein 18 grams protein, ServingSize 1 Omelette, Sodium 481 grams sodium, Sugar 1.6 grams sugar
ULTIMATE LOW-CARB HAM AND CHEESE OMELET FOR TWO
This delicious low-carb omelet is a classic and versatile meal for two, either for lunch, breakfast or brunch, and so quick and easy to make!
Provided by Fioa
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 17m
Yield 2
Number Of Ingredients 8
Steps:
- Spray or lightly grease a large skillet and heat over medium heat.
- Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
- Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.
Nutrition Facts : Calories 724.6 calories, Carbohydrate 10.2 g, Cholesterol 557.8 mg, Fat 52.9 g, Fiber 0.8 g, Protein 51.9 g, SaturatedFat 29.4 g, Sodium 1924.1 mg, Sugar 2.8 g
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.
BACON, MUSHROOM, AND CHEESE OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 7
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.
LOW CARB MUSHROOM SWISS OMELET
Make and share this Low Carb Mushroom Swiss Omelet recipe from Food.com.
Provided by SeriousMoms
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash, dry, and thinly slice the musrhooms.
- Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
- Crack the eggs and whisk them together in a small bowl with a wire whisk, add sea salt (do not over-whisk, omelet will be tough).
- Melt 3 tablespoons of butter in frying pan over medium heat, and then add the egg mixture. Tip the pan so that the eggs will coat the entire pan.
- Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
- Lift one side with a spatula and fold the omelet in half. Reduce heat and cook for about 30 more seconds so that the inside of the omelet will cook.
- Use a spatula to slide the omelet onto a plate and serve!
Nutrition Facts : Calories 966.8, Fat 82.5, SaturatedFat 45.6, Cholesterol 1020.3, Sodium 1308.8, Carbohydrate 12.1, Fiber 2.3, Sugar 6.1, Protein 47.9
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