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Green Onion And Mushroom Omelet

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Ingredients

Adjust Servings:
6 ounces cremini mushrooms
2 tablespoons butter
2 teaspoons butter
5 tablespoons chopped green onions
1/4 cup dry vermouth
6 large eggs
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Nutritional information

380.1
Calories
273 g
Calories From Fat
30.4 g
Total Fat
14.4 g
Saturated Fat
675.1 mg
Cholesterol
617.2 mg
Sodium
5.9 g
Carbs
1 g
Dietary Fiber
3 g
Sugars
21.5 g
Protein
307g
Serving Size

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Green Onion And Mushroom Omelet

Features:
    Cuisine:

    This is FANTASTIC!!!! Spring green vidalia onions and mushrooms and vermouth equal heaven in this perfect spring omlette. Something exquisitely different.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Green Onion and Mushroom Omelet, Epicurious Serve with a spring greens salad with champagne vinaigrette , This is FANTASTIC!!!! Spring green vidalia onions and mushrooms and vermouth equal heaven in this perfect spring omlette Something exquisitely different , Exceptional flavor! The chopped mushrooms with the vermouth & green onions is delicious The flavors roll together I have never thought to chop the mushrooms so finely but it does increase the overall flavor I did not use any butter just a spray of No Oil and it was still delicious Served with a tomato & Spring mix green salad for a lovely dinner


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    Steps

    1
    Done

    Finely Chop Mushrooms in Processor. Melt 2 Tablespoons Butter in Medium Skillet Over Medium-High Heat.

    2
    Done

    Add Mushrooms and 3 Tablespoons Onions; Saut 3 Minutes. Add Vermouth and Boil Until Evaporated, About 1 1/2 Minutes. Season With Salt and Pepper.

    3
    Done

    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
    Done

    Add Half of Egg Mixture. Stir With Back of Fork Until Edges Begin to Set.

    5
    Done

    Cook Until Omelet Is Set, Lifting Edges With Spatula to Let Uncooked Egg Flow Underneath, About 2 Minutes.

    6
    Done

    Spoon Half of Mushroom Mixture Down Center of Omelet. Fold Both Sides of Omelet Over Filling and Transfer to Plate.

    7
    Done

    Repeat With Remaining Butter, Egg Mixture, and Mushroom Mixture. Sprinkle Omelets With Remaining Onions.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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