MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
MUSHROOM SPINACH OMELET
Light breakfast omelet.
Provided by SaraBeth
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
- Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.6 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 584.4 mg, Sugar 1.5 g
BACON & MUSHROOM OMELETS
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
Time 25m
Yield 2 servings.
Number Of Ingredients 13
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
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
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
CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET
This is really good, the bacon can be replaced with finely chopped cooked ham, and canned well drained sliced mushrooms can be used in place of the fresh
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees (set oven rack to second-lowest position).
- Butter an 8-inch square baking dish.
- Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
- In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
- Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
- Bake uncovered for about 20 minutes or until the eggs are set in the center.
- Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.
Nutrition Facts : Calories 351, Fat 28.9, SaturatedFat 13.6, Cholesterol 268.1, Sodium 663.5, Carbohydrate 5, Fiber 0.6, Sugar 1.9, Protein 17.6
MUSHROOM OVEN OMELET
If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 401 calories, Fat 29g fat (16g saturated fat), Cholesterol 392mg cholesterol, Sodium 868mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
BAKED MUSHROOM OMELETTE
Make and share this Baked Mushroom Omelette recipe from Food.com.
Provided by Wendys Kitchen
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, cheese, basil & oregano.
- Add tomato, onion and mushrooms. Season to taste.
- Spoon mixture into buttered baking dish.
- Bake at 180 degrees celcius for 25 - 30 minutes.
Nutrition Facts : Calories 111.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 76.9, Carbohydrate 8.2, Fiber 1.9, Sugar 4.4, Protein 8.8
GRILLED MUSHROOM OMELETTE
This grilled omelette recipe is a meat-free breakfast that is both filling and delicious. The dish can be enjoyed as a breakfast meal or as a lunchtime/dinner meal. The Livesey Bros Sumo Pack which consists of Eryngii, Shiitake, Buna Shimeji and Shiro Shimeji brightens up the normally ordinary omelette and introduces new flavours and textures to the dish. For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In an oven-proof frying pan, lightly fry the mushrooms in butter , then remove from the heat and set aside
- Whisk the eggs with the seasoning and the milk, then heat some butter in the pan and add the egg mixture to it
- When the base of the omelette is turning golden,scatter the mushrooms and parsley over the omelette
- Place the omelette under the grill for 2 minutes until the egg has set, fold over and then serve for a delicious breakfast!
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Servings 6Calories 290 per serving
- Melt butter in 10-inch skillet; add mushrooms. Cook over medium heat, stirring occasionally, 4-6 minutes or until mushrooms are tender. Drain. Set aside.
- Combine milk, eggs, flour and pepper in bowl. Beat with whisk until frothy. Stir in 1 cup cheese, bacon and mushrooms.
- Pour egg mixture into prepared pan; sprinkle with remaining cheese. Bake 20-25 minutes or until eggs are set in center.
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- 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.
SPINACH, MUSHROOM, AND POTATO OVEN OMELET - REDBOOK
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OVEN OMELET - LYNN'S KITCHEN ADVENTURES
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