0 0
Mushroom Omelette

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

393.4
Calories
252 g
Calories From Fat
28.1 g
Total Fat
10.8 g
Saturated Fat
452.9 mg
Cholesterol
429.3 mg
Sodium
14.3 g
Carbs
3.5 g
Dietary Fiber
7.2 g
Sugars
25.4 g
Protein
449g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mushroom Omelette

Features:
    Cuisine:

    Can you taste the mushrooms at all. Seems that onions and garlic would kill their taste.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Omelette, 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) , Can you taste the mushrooms at all Seems that onions and garlic would kill their taste , This was fantastic! I don’t make omelettes very often, but will now after making this recipe! I only made one omelette so cut everything down accordingly used a 7 oz can of portobello mushrooms, diced red onion, and some fresh red bell pepper which I cooked with the onions I didn’t have any chives so left them out Oh, also used cheddar-jack cheese because I had it on hand Thanks for the recipe!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Mushrooms:

    2
    Done

    on Med-High Heat Combine Butter and Olive Oil in Frying Pan and Allow Butter to Melt.

    3
    Done

    Saut Onions Until Tender. Add Mushrooms, Salt, Pepper, Garlic Powder and Chives. Saute Until Heated Through and Mushrooms Have Reduced Slightly.

    4
    Done

    Set Aside in Bowl.

    5
    Done

    Omelette:

    6
    Done

    Break Two Eggs Into a Bowl and Whisk. If Desired, Add Dried Green Pepper Flakes to the Egg Mix Before Cooking.

    7
    Done

    Melt 1 Tsp Butter in Pan. Add Beaten Eggs and Let Cook on One Side.

    8
    Done

    When Eggs Have Almost Completely Set Up, Flip the Omelette Over to Allow For Browning on Other Side.

    9
    Done

    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.

    Avatar Of Vada Rios

    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Coconut Macaroons
    previous
    Coconut Macaroons
    Scandinavian Cardamom-Infused Coffee Cake Delight
    next
    Scandinavian Cardamom-Infused Coffee Cake Delight
    Coconut Macaroons
    previous
    Coconut Macaroons
    Scandinavian Cardamom-Infused Coffee Cake Delight
    next
    Scandinavian Cardamom-Infused Coffee Cake Delight

    Add Your Comment

    3 × 4 =