Mushroom Omelet Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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

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

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

BACON & MUSHROOM OMELETS



Bacon & Mushroom Omelets image

I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided
SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
1 teaspoon taco seasoning
Optional toppings: shredded lettuce, chopped tomatoes and thinly sliced green onions

Steps:

  • In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.

Nutrition Facts : Calories 393 calories, Fat 29g fat (14g saturated fat), Cholesterol 426mg cholesterol, Sodium 981mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

SPINACH MUSHROOM OMELET



Spinach Mushroom Omelet image

A sprinkle of feta cheese makes this omelet a real delight.

Provided by Land O'Lakes

Categories     Omelet     Spinach     Mushroom     Vegetable     Vegetable     Egg     Breakfast and Brunch

Yield 1 serving

Number Of Ingredients 11

2 large Land O Lakes® Eggs
2 tablespoons water or milk
Salt, if desired
Pepper, if desired
2 tablespoons Land O Lakes® Butter
1 cup chopped fresh mushrooms
1 teaspoon finely chopped fresh garlic, if desired
1 cup fresh spinach leaves
1/3 cup chopped roasted red pepper
1 (3/4-ounce) slice Land O Lakes® Provolone Cheese quartered
2 tablespoons feta cheese crumbles

Steps:

  • Combine eggs and water in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired. Set aside.
  • Melt 1 tablespoon butter in 8-inch nonstick skillet over medium-high heat until sizzling. Add mushrooms and garlic. Continuing cooking, stirring constantly, 2-3 minutes or until mushrooms are softened and golden brown. Add spinach and roasted pepper. Continue cooking 1-2 minutes or until spinach is wilted. Remove from pan; set aside. Keep warm.
  • Add remaining 1 tablespoon butter to same pan; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Lift edge of eggs with heat proof spatula to allow uncooked portions to flow underneath. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
  • Sprinkle mushroom mixture over half of omelet; top with provolone cheese. Remove from heat. Carefully fold 1 side of omelet over filling. Slide omelet onto serving plate. Sprinkle with feta cheese.

Nutrition Facts : Calories 530 calories, Fat 43 grams, SaturatedFat grams, Transfat grams, Cholesterol 465 milligrams, Sodium 770 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Sugar grams, Protein 26 grams

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 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

23 BEST OMELETTES RECIPE COLLECTION



23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 23

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an omelette in 30 minutes or less!

Nutrition Facts :

MUSHROOM SWISS OMELETTE



Mushroom Swiss Omelette image

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

1 tablespoon of butter, divided
1/2 cup portobello mushrooms, thinly sliced
1/2 teaspoon minced garlic
2 eggs
1 tablespoon heavy cream (you can sub 1 tablespoon water if needed)
salt and pepper to taste
1 slice Swiss cheese

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

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.

BACON, MUSHROOM, AND CHEESE OMELET



Bacon, Mushroom, and Cheese Omelet image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 7

3 large eggs
2 tablespoons milk
1 1/2 tablespoons unsalted butter
3 strips crisply fried bacon
1 cup baby portobello mushrooms, sliced and cooked
1/4 cup grated gruyere cheese
1 scallion, sliced thin, for garnish

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.

CHEESY MUSHROOM OMELETTE



Cheesy Mushroom Omelette image

Cheesy Mushroom Omelette is the most filling & delicious egg dish. It's an interesting combination of eggs & mushrooms for breakfast.

Provided by Vijay Miyatra

Categories     Breakfast

Time 30m

Yield 400

Number Of Ingredients 14

Oil - 2-3 tbsp
Garlic - 2 pcs (chopped)
Onion - 1 pcs (large) (chopped)
Mushroom - 50-60 gms (chopped)
Black Pepper Powder - 1/4 tsp
Salt - 1/4 tsp
Eggs - 4 pcs
Black Pepper Powder - 1/4 tsp
Oregano - 1 tbsp
Salt - 1 tbsp
Green Chili Paste - 1 tsp
Oil - 3-4 tbsp
Cheese- 20 gms
Onion - as per taste

Steps:

  • Heat oil in a pan and add garlic to it. Saute until aromatic.
  • Now add onions. Saute until they turn soft.
  • After that add mushrooms. Saute them until they are aromatic. Then add black pepper and salt to it. Keep them aside.
  • Take a large bowl. Break the eggs in it. Then add black pepper powder, oregano, salt, and green chili to it. Whisk them properly.
  • Again heat oil in the pan. Pour the eggs in it.
  • Place the mushroom mixture on one side and grate cheese over it.
  • Carefully flip the other side to fold it. Lastly, sprinkle chopped onion.
  • Cheesy Mushroom Omelette is ready.

Nutrition Facts : Calories 140, Protein 4.905 g, Carbohydrate 15.229 g, Fiber 7.621 g, Fat 8.8675 g, Cholesterol 1.7084 g, Sodium 6.347815 g

FLUFFY MUSHROOM OMELETTE RECIPE



Fluffy mushroom omelette recipe image

Looking for breakfast recipes, Mother's Day breakfast recipes, omelette recipes, brunch recipes and breakfast in bed recipes? Make a souffle-style omelette with this easy breakfast recipe that's ...

Provided by GoodtoKnow

Categories     Breakfast

Time 30m

Yield Serves: 2

Number Of Ingredients 8

About 60g (2oz) butter
1tbsp olive oil
250g (8oz) portabellini mushrooms, wiped clean
4 eggs, separated
Salt and ground black pepper
4tbsp cream cheese
Handful of fresh parsley leaves
Toast, to serve (optional)

Steps:

  • Set the grill to hot. Melt half the butter with 1tsp of the oil in a large frying pan and add the mushrooms, stalks down. Cook over a medium heat for about 5 mins, then turn them over and cook for another 3-5 mins.
  • Meanwhile, whisk egg whites in a large bowl until stiff. Beat the egg yolks with 2tbsp of warm water until thick; fold them into the whites with seasoning.
  • Heat half the rest of the butter and 1 tsp oil in a small omelette pan (with heatproof handle). Spoon in half the egg mixture and cook for a couple of minutes until just beginning to brown underneath.
  • Pop the pan under the grill and let the mixture rise.
  • Spoon 2tbsp of cream cheese on top, add half the mushrooms and sprinkle with parsley leaves. Fold in half as you turn it out on to warm plate.
  • Wipe the pan clean and make a second omelette, as above. Serve with toast, if you like.

Nutrition Facts : @context https, Calories 605 Kcal, Fat 58 g

CRAB AND MUSHROOM OMELET



Crab and Mushroom Omelet image

Can't think of a simpler or better way to start your morning or a better addition to your weekend brunch.

Provided by Lauren Lupo

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 17m

Yield 2

Number Of Ingredients 6

cooking spray
½ cup chopped fresh tomatoes
½ cup chopped fresh mushrooms
6 eggs, beaten
1 (6 ounce) can crabmeat, drained
1 ½ teaspoons Creole seasoning (such as Tony Chachere's®)

Steps:

  • Heat a nonstick skillet over medium heat; coat with cooking spray. Add tomatoes and mushrooms; cook and stir for 2 minutes. Add eggs, crabmeat, and Creole seasoning; cook until eggs are firm, 5 to 7 minutes.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 4.6 g, Cholesterol 632.8 mg, Fat 16.3 g, Fiber 1 g, Protein 37.4 g, SaturatedFat 4.9 g, Sodium 848.7 mg, Sugar 2.7 g

More about "mushroom omelet food"

OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH RECIPES
omelette-recipe-jamie-oliver-breakfast-brunch image
For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a …
From jamieoliver.com
Servings 1
Total Time 10 mins
Category Breakfast
Calories 321 per serving
  • For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper.
  • Beat well with a fork.Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
  • When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using).
  • I sometimes grate mine directly on to the omelette.Using a spatula, ease around the edges of the omelette, then fold it over in half.


LOW FODMAP MUSHROOM OMELET - FODMAP EVERYDAY
low-fodmap-mushroom-omelet-fodmap-everyday image
So, making a classic mushroom omelet is within the scope of our low FODMAP diet, when we use oyster mushrooms – which create a fabulous …
From fodmapeveryday.com
5/5 (1)
Category Breakfast, Brunch, Dinner, Lunch
Cuisine American, French
Total Time 15 mins
  • Whisk the eggs and water together very well in a small mixing bowl. Season with salt and pepper and set aside.
  • Melt half of the butter in a medium-sized skillet (I like nonstick) over medium heat until bubbly. Add the mushrooms and sauté for a few minutes or until softened. Season with salt and pepper and scrape into a small bowl. Wipe out the skillet; no need to wash.
  • Melt the remaining butter in same skillet over medium heat until bubbly. Pour in the egg mixture and cook over medium heat until bottom is beginning to set. Use a spatula to draw in the edges of the omelet gently to allow the still liquidy portions to flow towards the edges and contact the pan, tilting the pan if necessary to facilitate the process. Sprinkle the reserved mushrooms over half of the omelet (save a little bit if you want to place some on top at the end as in the image) and continue to cook until the omelet has a tiny bit of moisture left to it, but isn’t wet, nor overly dry. Fold one half of omelet over onto the other half, slide onto a plate. You can also roll the omelet by tilting the pan over your serving plate and using your spatula to help it roll over on itself. Garnish with reserved mushrooms, if using, and serve immediately.


MUSHROOM OMELETTE RECIPE - SWASTHI'S RECIPES
mushroom-omelette-recipe-swasthis image
Upgrade your breakfast with this fluffy mushroom omelette! It’s a healthy, delicious and flavorsome breakfast with all the goodness of protein, …
From indianhealthyrecipes.com
5/5 (18)
Total Time 8 mins
Category Breakfast
Calories 293 per serving
  • Rinse onions, bell peppers (optional) and green chilies (optional) under running water. Slice the onions and bell peppers thin. Fine chop green chilies and garlic.


KETO MUSHROOM OMELET - BREAKFAST RECIPE - DIET DOCTOR
keto-mushroom-omelet-breakfast-recipe-diet-doctor image
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 …
From dietdoctor.com
4.8/5 (45)
Calories 529 per serving
Category Meal


MUSHROOM OMELETTE - BC EGG
mushroom-omelette-bc-egg image
Remove from heat and set aside. In a separate small nonstick frying pan over medium heat add 1 tsp olive oil. When the pan is warm add the four slices of …
From bcegg.com
Estimated Reading Time 2 mins


MUSHROOM OMELETTE - AUSTRALIAN MUSHROOMS
mushroom-omelette-australian-mushrooms image
Keep warm. 2. Beat two eggs, 1 tablespoon milk and 1 tablespoon chives and pepper to taste, in a bowl until combined. 3. Add a little remaining …
From australianmushrooms.com.au
Servings 4
Estimated Reading Time 2 mins
Category Breakfast
Total Time 20 mins


MUSHROOM AND CHEDDAR OMELETTES - BOWL OF DELICIOUS
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 …
From bowlofdelicious.com
5/5 (3)
Total Time 10 mins
Category Breakfast
Calories 546 per serving
  • Sauté the 8 oz. mushrooms in a nonstick skillet it 1 tablespoon butter, seasoned with salt and pepper to taste and fresh thyme (1 tablespoon, if using) over medium-high heat. Try not to stir them around too much, to allow the moisture to evaporate, until softened (about 3-4 minutes).
  • Meanwhile, beat three of the eggs well in a bowl or pyrex measuring cup and make sure your cheese is grated.


HEALTHY MUSHROOM OMELETTE RECIPE | DELICIOUS. MAGAZINE
Method. Spray a frying pan with oil and heat over a medium-high heat. Add the mushrooms and cook for 5 min, then remove from the pan and keep warm. Whisk the eggs …
From deliciousmagazine.co.uk
5/5 (2)
Category Brunch Recipes
Servings 1
Calories 290 per serving
  • { "@type": "HowToStep", "text": "<span class="contentSpray a frying pan with oil and heat over a medium-high heat. Add the mushrooms and cook for 5 min, then remove from the pan and keep warm." }
  • { "@type": "HowToStep", "text": "<span class="contentWhisk the eggs with black pepper, then spray the pan with more oil. Add the eggs, shaking the pan well, then add the mushrooms back to the pan along with the herbs, if using." }
  • { "@type": "HowToStep", "text": "<span class="contentCook the omelette for a couple of min, tilting the pan to allow the uncooked egg to run to the edges. Serve with the toast alongside." }


MUSHROOM AND SPINACH OMELET RECIPE | MYRECIPES
Recipes; Mushroom and Spinach Omelet; Mushroom and Spinach Omelet. Rating: 3 stars. 1 Ratings . 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 …
From myrecipes.com
3/5 (1)
Total Time 20 mins
Servings 4
Calories 244 per serving
  • Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.
  • Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.


MUSHROOM-AND-BRIE OMELET RECIPE - MARK SULLIVAN | FOOD & WINE
Preheat the broiler and position a rack 8 inches from the heat. In a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and shallot, season with salt and …
From foodandwine.com
Servings 4
Total Time 30 mins
  • Preheat the broiler and position a rack 8 inches from the heat. In a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 8 minutes. Add the stock and simmer until reduced by half, about 5 minutes. Stir in the vinegar and 1 tablespoon of the butter and keep warm.
  • In a medium bowl, whisk the eggs with the milk and a pinch of salt and pepper. In a large nonstick skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Add the eggs and cook over moderate heat, stirring gently, until the bottom is set but the eggs are still soft in the center, 3 to 4 minutes. Using a rubber spatula, fold the omelet into thirds and slide onto a heatproof platter.
  • Pour the mushrooms over the omelet and top with the cheese slices. Broil for about 30 seconds, until the cheese is melted and bubbling. Sprinkle with the parsley and serve right away.


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

From wikihow.com
100% (2)
Estimated Reading Time 8 mins
User Interaction Count 121
Uploaded 2021-08-20
  • 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.


WILD MUSHROOM AND GOAT CHEESE OMELETS - FOOD AND WINE
Preheat the oven to 225°. In a large skillet, melt 3 tablespoons of the butter. Add the shiitake and cook over moderately high heat, stirring occasionally, until golden, about 7 minutes.
From foodandwine.com
4/5 (361)
Total Time 45 mins
Servings 6
  • Preheat the oven to 225°. In a large skillet, melt 3 tablespoons of the butter. Add the shiitake and cook over moderately high heat, stirring occasionally, until golden, about 7 minutes. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the pea shoots, season with salt and pepper and cook just until wilted, about 1 minute. Keep warm.
  • Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt 1 tablespoon of the butter. Whisk the eggs again and add them to the skillet. Cook over moderately high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes.
  • Spoon one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and cut it in half; serve immediately or transfer it to the oven to keep warm. Repeat with the remaining butter, eggs and filling to make 2 more omelets. Serve at once.


AWESOME MINI MUSHROOM OMELETTES - UNLOCK FOOD
Try cooking up zucchini or peppers with the mushrooms to change up your omelette flavour. Ingredients; Canola oil: 1 Tbsp (15 mL) Sliced mushrooms : 1 pkg (227 g) Onion, diced: 1. Italian seasoning: 1 tsp (15 mL) Ham or turkey (about 100 g), chopped: 6 slices (about 100 g) Eggs: 12. Salt and fresh ground pepper: ¼ tsp (1 mL) of each. Shredded light old cheddar cheese: 1 cup …
From unlockfood.ca
Canola oil 1 Tbsp (15 mL)
Italian seasoning 1 tsp (15 mL)
Eggs 12
Sliced mushrooms 1 pkg (227 g)


MUSHROOM OMELET RECIPE | EATINGWELL
Add mushrooms; cook, stirring often, until tender and lightly browned, 5 to 7 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Advertisement. Step 2. Meanwhile, whisk eggs, milk, tarragon, salt and pepper in a small bowl. Once the mushrooms are tender, stir the egg mixture into the pan.
From eatingwell.com
Category Healthy Omelet Recipes
Calories 317 per serving
Total Time 10 mins


KETO MUSHROOM OMELET - RULED ME - RECIPES
Yields 1 serving of Keto Mushroom Omelet. The Preparation. 3 large egg; 2 tablespoon butter; 1 ounce cheddar cheese, shredded; 1/4 medium red onion, diced; 80 gram cremini mushroom, sliced; Salt and pepper to taste; The Execution. 1. Prep ingredients: shred the cheese, slice the mushrooms and chop the onion. 2. In a bowl, crack the eggs and add a …
From ruled.me
Servings 1
Total Time 15 mins
Estimated Reading Time 3 mins


OMELETTE RECIPE: TRY THIS DELICIOUS MUSHROOM CHEESE ...
Step – 7 Add Mushrooms and Cheese. When the egg is almost set, add the mushrooms to the mozzarella and cheddar cheese pan. Step – 8 Omelette is ready. Now pour oil on the edges and once the eggs start coming out from the surface, fold the omelet in half. Step – 9 Garnish and serve. Once done, your Mushroom Cheese Omelette is ready ...
From newsncr.com
Estimated Reading Time 2 mins


GREEN ONION AND MUSHROOM OMELETTE RECIPE - NDTV FOOD
Add mushrooms and onions; sauté for 3 minutes. Add vermouth and boil until evaporated, about 1 and a 1/2 minutes. Season with salt and pepper. 3. Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat. 4. Add half of egg mixture.
From food.ndtv.com
Servings 2
Total Time 20 mins
Category Eggs


MUSHROOM SWISS OMELET (RICH, FLAVORFUL, CHEESY BREAKFAST ...
Mushroom Swiss Omelet. In a mixing bowl, combine the 3 large eggs with a pinch of salt and the optional milk or water. Then, whisk or blend with a fork to combine. 3 large eggs, 1 pinch salt, 2 teaspoon milk. Melt the butter (or a blend of oil and butter) in a 9-inch non-stick skillet over medium heat. Spread the melted butter around to coat ...
From bakeitwithlove.com
5/5 (1)
Total Time 15 mins
Category Breakfast, Brunch Recipes
Calories 448 per serving


MUSHROOM OMELETTE RECIPE - BBC FOOD
A mushroom omelette is a perfect protein-packed meal that you can rustle up in no time. Spinach and paprika give extra fibre and flavour. With …
From bbc.co.uk
Servings 1
Category Light Meals & Snacks


CHORIZO MUSHROOM OMELETTE RECIPES
Heat 30 g (1 oz) of the butter in a small omelette pan or frying pan over medium heat. Add the chorizo and fry for about 5 minutes, or until golden. Remove from the pan using a slotted spoon. Add the mushrooms to the pan and cook, stirring frequently, for about 4 minutes, or until soft. Add to the chorizo.
From tfrecipes.com


OYSTER MUSHROOM OMELETTE RECIPES | WOLFNA.COM
Fascinating Oyster Mushroom Omelette Oyster mushrooms, cheese and egg proteins mix and mix with cherry tomatoes to make an excellent filling breakfast. If you
From wolfna.com


SPINACH AND MUSHROOM OMELET RECIPES | SPARKRECIPES
Top spinach and mushroom omelet recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


MUSHROOM OMELET RECIPES | SPARKRECIPES
Member Recipes for Mushroom Omelet. Very Good 4.7/5 (6 ratings) Mushroom, Ham and Cheese Egg-White Omelet. CALORIES: 276.9 | FAT: 12g | PROTEIN: 40.9g | CARBS: 5g | FIBER: 0.8g Full ingredient & nutrition information of the Mushroom, Ham and Cheese Egg-White Omelet Calories (no ratings) Red Potato, Bell Pepper, Tomato, Mushroom, Veggie …
From recipes.sparkpeople.com


MUSHROOM OMELETTE | DEEPWOKEN WIKI | FANDOM
Lances food located on the left of Etris island. The item is sold on the grill and on the counter with both variations stacking with eachother. This egg is downright stupid, same effect can be bought for 15 gold instead of 25. Community content is available under CC-BY-SA unless otherwise noted. Let's Go Luna! Wiki.
From deepwoken.fandom.com


MUSHROOM OMELETTE RECIPE / BREAKFAST RECIPE - YOUTUBE
The omelette recipe is very... #mushroomrecipe #omeletterecipe #breakfastrecipeIn this video I will show you how to make mushroom omelette recipe for breakfast.
From youtube.com


KETO-FRIENDLY MUSHROOM OMELET - FOOD TIPS - TRYTHIS!
Keto-Friendly Mushroom Omelet . This is a quick, easy, and very filling mushroom omelet that will only take a few minutes to prepare. This keto diet breakfast offers 43g of fat, 4g of net carbs, and 25g of protein per serving. Ingredients: 3 eggs; 1 ounce of cheese, shredded; 1 ounce of butter; 3 mushrooms; 1/5 yellow onion; Salt and pepper; What Is The Keto Diet? A Keto Diet …
From food.letstrythis.net


MUSHROOM AND SPINACH OMELETTE RECIPE RECIPES ALL YOU …
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.
From stevehacks.com


MUSHROOM OMELET RECIPES
Mushroom Omelet Recipes 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. Ingredients; 1 tbsp olive oil: handful button or chestnut mushrooms, sliced: 25g vegetarian cheddar, grated : small handful parsley leaves, roughly chopped: 2 …
From tfrecipes.com


MUSHROOM OMELETTE RECIPE EASY - ALL INFORMATION ABOUT ...
Mushroom Omelette breakfast Recipe - Viva Recipes. top www.vivarecipes.com. 3.In a bowl, crack in the eggs, spoon in milk, season with salt and ground white pepper. Using a fork to beat the ingredients until combined. 4.In a flying pan on medium high heat, pour in the cooking oil. 5.Once the cooking oil is hot stir in the mushrooms, season with ...
From therecipes.info


MUSHROOM OMELETTE BREAKFAST RECIPE - VIVA RECIPES
3.In a bowl, crack in the eggs, spoon in milk, season with salt and ground white pepper. Using a fork to beat the ingredients until combined. 4.In a flying pan on medium high heat, pour in the cooking oil. 5.Once the cooking oil is hot stir in the mushrooms, season with salt and ground white pepper.
From vivarecipes.com


పిల్లలు ఇష్టంగా తినే మష్రూమ్ ఆమ్లెట్ - …
పిల్లలు ఇష్టంగా తినే మష్రూమ్ #ఆమ్లెట్ - Mushroom #Omelette #Recipe#mashroom#foodrecipe#food#coockingvideo#coocking
From youtube.com


Related Search