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.
SPINACH, MUSHROOM, GOAT CHEESE OMELET
Make and share this Spinach, Mushroom, Goat Cheese Omelet recipe from Food.com.
Provided by Brooke M.
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size skillet, sauté the mushrooms and garlic on medium heat for about 5 minutes.
- While those are cooking beat the eggs with salt, pepper and onion flakes.
- Spread the mushrooms as evenly as possible in the skillet, and turn down the heat to low then pour the egg mixture evenly over the mushrooms.
- Let cook until the egg have cooked almost all the way through about 10-15 minutes, then sprinkle the goat cheese crumbles evenly and fold the omelet length wise and then again the other way.
Nutrition Facts : Calories 126.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 702, Carbohydrate 4.4, Fiber 0.9, Sugar 1.4, Protein 11.1
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
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
SPINACH MUSHROOM OMELET
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
MUSHROOM SPINACH OMELET
Make and share this Mushroom Spinach Omelet recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- saute onion and mushrooms
- remove
- beat eggs.
- add salt and pepper
- put in hot pan you may need to add more butter
- cook moving the egg so it cooks
- add mushroom and onions
- add swiss cheese and spinach
- cook til egg is set and cheese melting
- flip in thirds
- plate
- top with hollandaise sauce and tomatoes.
WILTED SPINACH WITH CHERRIES AND GOAT CHEESE
I can never go wrong when I prepare spinach this way. It is also lovely over pasta.
Provided by GUZA
Categories Greens Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over very low heat. Add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about 5 minutes. Toss in spinach, and cook and stir until spinach is just wilted, about 3 minutes.
- Remove from heat. Top with crumbled goat cheese just before serving.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 11.9 g, Cholesterol 2.8 mg, Fat 4.8 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 77.3 mg, Sugar 5.7 g
MUSHROOM SPINACH GOAT CHEESE FRITTATA
Make and share this Mushroom Spinach Goat Cheese Frittata recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
- In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
- Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
- Turn up the oven temperature to 400*F.
- In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
- Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!
Nutrition Facts : Calories 631.2, Fat 34.6, SaturatedFat 10.2, Cholesterol 856.2, Sodium 2576.8, Carbohydrate 42.8, Fiber 18.6, Sugar 10.8, Protein 49.6
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.
SPINACH AND CREAM CHEESE OMELETTE
Make and share this Spinach and Cream Cheese Omelette recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
- Whip the cream cheese with lemon juice and zest if using; set aside.
- Dice onion or shallot; set aside.
- In a large skillet over medium heat melt 2 tbsp of the butter.
- Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
- Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
- Whip the eggs well with the whole milk and pour into the hot pan.
- Allow eggs to cook slowly, allowing eggs to almost set completely.
- Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
- Fold the omelette over, turn off heat and let stand for 3 minutes.
- Serve.
SPINACH-MUSHROOM OMELET WITH AVOCADO, TOMATO, BASIL, & FETA
Steps:
- Whisk eggs, milk, salt, and pepper together until a little foamy. Set aside while prepping the remaining ingredients.
- In a skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and cook until softened. Add mushrooms and cook until mushrooms release excess moisture, 2-3 minutes. Add the spinach and stir while cooking until spinach is just wilted. Remove from pan and set aside on a plate until ready to fill the omelet.
- Add a tablespoon of butter to the skillet over medium heat and swirl so that melted butter covers the pan. Pour the egg mixture into the pan and lightly scramble it with the back of a fork or rubber spatula for 30-40 seconds.
- When eggs begin to set, stop stirring. Spread the omelet into an even layer and allow cooking for another 30 seconds. Gently test the edges of the eggs with a spatula for release from the pan.
- Once the eggs are barely translucent and nearly set, but not firm, slide the pan off heat. Add the cheese and spinach-mushroom mixture to one side. Gently slide a spatula under the opposite side and fold over the filling. Cover with a lid and allow to set for 1-2 minutes to melt the cheese.
- Transfer to a plate and garnish with slices of avocado, fresh tomatoes, basil, and feta.
Nutrition Facts : Calories 503 kcal, Carbohydrate 15 g, Protein 22 g, Fat 42 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 365 mg, Sodium 740 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 18 g, ServingSize 1 serving
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4.5/5 (4)Total Time 10 minsCategory Breakfast, BrunchCalories 281 per serving
- Wash the spinach and without drying, place in pot on stovetop over medium high heat for 3 minutes to wilt the leaves.
- Once the leaves have wilted, remove the spinach from heat and allow them to cool slightly. Drain the excess water from the spinach, pressing and squeezing to release the moisture.
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Reviews 4Category BreakfastCuisine AmericanTotal Time 15 mins
- In small bowl combine eggs, half-and-half, salt and pepper. Beat together with fork 1-2 minutes until solid yellow and no longer streaked. Do not over-beat and cause bubbles.
- Melt butter in pan and pour in half of egg mixture. Cook about 1 minute. Then gently lift up edges while tilting pan in that direction, do this all the way around the omelet. This allows uncooked egg on top to cook more evenly. Once bottom is mostly set and no longer breaks when lifting edge (the top will still be slightly runny), add half of the green onion, goat cheese, spinach and tomatoes to one side.
- Take off of heat and cover with lid to evenly cook omelet and vegetables, about 1-2 minutes more. Once egg is set and spinach slightly wilted, fold half over to form complete omelet.
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- 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.
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- Add the sliced mushrooms to the pan, saute until the mushrooms are slightly browned. Approximately 4-5 minutes.
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- One of the things that makes this omelet so distinctive is that the mushrooms are really thinly sliced. Clean your mushrooms and slice them as thin as you can.
- Then melt the butter in a skillet over medium heat. Add the olive oil. Add the mushrooms to the skillet and cook them until each side has browned.
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