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
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.
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.
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.
CHEESE AND MUSHROOM PIZZA OMELETTE
Quick, tasty and filling, this cheese and mushroom pizza omelette will go down a treat with the whole family.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat half the oil in a frying pan, add the mushrooms and sauté for 3-4 mins or until golden. Transfer to a plate and set aside.
- Beat the eggs together with the oregano, salt and freshly ground black pepper.
- Heat the remaining oil in the frying pan, add the eggs and cook over a medium heat for 2-3 minutes During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap and repeat until no runny egg remains and the base is golden.
- Place the omelette under a hot broiler and cook for 1-2 mins or until the top has set. Spoon over the tomato sauce and top with the cheese and mushrooms. Season with more black pepper and a little salt, to taste.
- Pop back under the boiler and cook for 2 mins or until the cheese is pale golden.
- Serve in wedges with salad.
Nutrition Facts : Calories 435.9, Fat 33.9, SaturatedFat 13.1, Cholesterol 475.3, Sodium 557.3, Carbohydrate 3.9, Fiber 0.5, Sugar 2.2, Protein 28.7
MUSHROOM AND GRUYERE CHEESE OMELET
This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.
Provided by echo echo
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium heat.
- Sauté chopped the shallots or green onions.
- Stir in the mushrooms and lemon juice.
- Add the wine and cream.
- Stir in the cheese and let it melt.
- Season with cayenne.
- Add the cornstarch in water and stir to thicken, heating through.
Nutrition Facts : Calories 384.9, Fat 31.4, SaturatedFat 19.3, Cholesterol 101, Sodium 192.2, Carbohydrate 11.8, Fiber 0.4, Sugar 1.3, Protein 10.9
SPINACH MUSHROOM OMELET
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
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 OMELETTE
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
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
MUSHROOM, SCALLION, AND CHEESE OMELET
I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.
Provided by Rosa I
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 19m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g
ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS
Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.
Provided by BecR2400
Categories Breakfast
Time 15m
Yield 1 Omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat medium skillet over medium-high heat for a minute or two, until hot.
- Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
- In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
- When butter is melted and sizzling, pour the egg mixture all at once into the pan.
- Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
- Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
- Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
- Off the heat, and use a wide spatula to carefully fold omelet in half.
- Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
- Garnish with a sprig of thyme.
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