Mushroom Scallion And Cheese Omelet Food

MUSHROOM, SCALLION, AND CHEESE OMELET

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.

MUSHROOM AND CHEESE OMELET

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.

BACON, MUSHROOM, AND CHEESE OMELET

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

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.

MUSHROOM, SCALLION, AND CHEESE OMELET

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.

MUSHROOM OMELETTE

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.

MOREL AND SCALLION OMELET

Steps:

• Cover mushrooms with 1 1/4 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon. Cut large mushrooms lengthwise into 1/4-inch strips; keep small mushrooms whole. Set aside. Strain soaking liquid; set aside.
• Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add scallions and 1/4 teaspoon salt. Cook, stirring, until scallions are wilted, about 2 minutes. Stir in mustard, mushrooms, and 1/4 cup soaking liquid. Cover; cook, stirring, until mushrooms are tender and liquid has evaporated, about 3 minutes more. Set aside.
• Whisk eggs, egg whites, remaining salt, and 2 pinches of pepper in a medium bowl. Melt 1/2 teaspoon butter in a small nonstick skillet over medium heat. Add half of the egg mixture. Stir gently with a rubber spatula to create curds. Use spatula to pull cooked egg awayfrom sides, allowing raw egg to flow underneath; cook until almost set, 3 to 4 minutes. Top with half of the mushroom filling. Cook until set, 1 to 2 minutes more. Gently fold one half over the other. Slide omelet onto a plate. Repeat with remaining butter, eggs, and filling. Season with pepper.

MUSHROOM N' CHEESE OMELET

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.