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).
Provided by KT_Z4571
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 393.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 452.9, Sodium 429.3, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 25.4
SIMPLE MUSHROOM OMELETTE
Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.
Provided by Baby Kato
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
- Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
- Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
- Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
- Spread evenly around the pan and sprinkle the mushrooms on top.
- When one side is cooked slowly fold the omelette into half with a wooden spoon.
- Remove from the flame and serve hot.
MUSHROOM OMELET SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the eggs with 1/2 teaspoon salt in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add all but 1/2 cup of the mushrooms and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms brown, about 5 minutes; remove to a plate.
- Wipe out the skillet and melt the butter over medium heat. Add the eggs and cook, stirring with a rubber spatula, until small curds form and the eggs are mostly cooked. Spread any uncooked egg to fill in the gaps and cook, undisturbed, until just set on the bottom, about 5 minutes. Remove from the heat and sprinkle with the cheese. Arrange the cooked mushrooms down the middle and fold in the sides. Slide the omelet onto a cutting board and cut crosswise into 4 pieces. Spread the rolls with the mustard and fill with the omelet.
- Whisk the vinegar, tarragon, remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the frisée and reserved mushrooms; toss. Serve with the sandwiches.
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.
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.
BLUE MUSHROOM OMELET
I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.
Provided by Carrie Mae
Categories Omelets
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
- Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
- Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
- Sprinkle spinach evenly across the top of the mushroom and onion layer.
- Pour egg mixture over the vegetables.
- Cook until the top of the egg is set, 3 to 5 minutes.
- Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g
WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Quick & Easy Spring Swiss Cheese Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 Servings; can be doubled or tripled
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
- Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.
MUSHROOM OMELET
This tasty version of a basic omelet reminds me of my childhood when I'd help my father search for mushrooms in the forest near our home. The caraway seed really enhances the flavor of the mushrooms.
Provided by Taste of Home
Time 20m
Yield 1-2 servings.
Number Of Ingredients 8
Steps:
- In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes. , In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.
Nutrition Facts : Calories 181 calories, Fat 14g fat (6g saturated fat), Cholesterol 336mg cholesterol, Sodium 338mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
BLUE MUSHROOM OMELET
I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.
Provided by Carrie Mae
Categories Omelets
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
- Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
- Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
- Sprinkle spinach evenly across the top of the mushroom and onion layer.
- Pour egg mixture over the vegetables.
- Cook until the top of the egg is set, 3 to 5 minutes.
- Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g
WILD MUSHROOM AND GRUYèRE CHEESE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Sauté Vegetarian Quick & Easy Pan-Fry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
- Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.
MUSHROOM OMELET
If you're a mushroom fan, we've got your omelet! As you know, all you need to make it taste good is black pepper-and maybe a little cream cheese.
Provided by My Food and Family
Categories Dairy
Time 11m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Heat oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.
- Add eggs and pepper; cook 2 to 3 min. or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
- Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 445 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
More about "blue mushroom omelet recipes"
BLUE CHEESE AND MUSHROOM OMELETTE | BREAKFAST
From sbs.com.au
3.4/5 (39)Servings 1Cuisine AustralianCategory Breakfast
HOW TO MAKE A MUSHROOM OMELETTE: 15 STEPS (WITH PICTURES)
From wikihow.com
Author wikiHow StaffViews 257K
WILD MUSHROOM AND BLUE CHEESE OMELETTE - PORTSIDE …
From portsidecuisine.com
Servings 6
BEST OMELET I'VE HAD IN YEARS!! - FROST DINER - TRIPADVISOR
From tripadvisor.com
SAUTéED MUSHROOM OMELET - RECIPE - FINECOOKING
From finecooking.com
MUSHROOM SWISS OMELET (RICH, FLAVORFUL, CHEESY BREAKFAST OR …
From bakeitwithlove.com
10 BEST LOW CALORIE MUSHROOM OMELETTE RECIPES | YUMMLY
From yummly.com
BEST VEGETABLE RECIPES BLOG: BLUE MUSHROOM OMELET
From vegebook.blogspot.com
BLUE MUSHROOM OMELET | RECIPE | STUFFED MUSHROOMS, OMELET, …
From pinterest.com
MUSHROOM OMELET RECIPE | EATINGWELL
From eatingwell.com
BLUE OYSTER MUSHROOMS INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
BLUE MUSHROOM OMELET RECIPE - RECIPES.NET
From recipes.net
MUSHROOM AND CHEDDAR OMELETTES - BOWL OF DELICIOUS
From bowlofdelicious.com
MUSHROOM, ONION & CHEESE OMELET – THE STEP BY STEP CHEF: …
From stepbystepchef.com
MUSHROOM OMELET - FOOD AND HEALTH COMMUNICATIONS
From foodandhealth.com
MUSHROOM-AND-BRIE OMELET RECIPE - MARK SULLIVAN | FOOD & WINE
From foodandwine.com
MUSHROOM CHEESE OMELET KETO RECIPE - HEALTHY EASY BREAKFAST …
From fitr365.com
OMELET WITH CREAMY MOREL MUSHROOMS | THE SPLENDID TABLE
From splendidtable.org
THE 7000-MILE OMELET + A BIG ANNOUNCEMENT - OMNIVORE'S …
From omnivorescookbook.com
BEST COOKING BREADCRUMB RECIPES: BLUE MUSHROOM OMELET
From worldbestbreadcrumbrecipes.blogspot.com
BLUE OYSTER MUSHROOM BENEFITS, RECIPES & SPAWN FOR SALE - FUNGI …
From fungially.com
BLUE MUSHROOM OMELET ALLRECIPES.COM | RECIPES, STUFFED …
From pinterest.co.uk
OPEN-FACED MUSHROOM AND BLUE CHEESE OMELETTE
From cookingwithruthie.com
OMELET WITH MUSHROOMS, ONIONS AND MOZZARELLA - EATING EUROPEAN
From eatingeuropean.com
KETO MUSHROOM OMELET - BREAKFAST RECIPE - DIET DOCTOR
From dietdoctor.com
MUSHROOM OMELETTE - DEEPWOKEN WIKI
From deepwoken.fandom.com
MUSHROOM OMELET - ZELDA WIKI
From zelda.fandom.com
VICTORIAN MUSHROOM OMELET – HISTORICAL FOOD FORTNIGHTLY
From sewhistorically.com
MUSHROOM OMELETTE RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
BEST 1 MUSHROOM FARMS IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
BLUE MUSHROOM OMELET | RECIPE IN 2022 | STUFFED MUSHROOMS, …
From pinterest.com
FRENCH OMELETTE WITH MUSHROOMS - FAST FOOD BISTRO
From fastfoodbistro.com
GREAT MUSHROOM OMELET - BLUE BENN DINER, BENNINGTON TRAVELLER …
From tripadvisor.ca
MUSHROOM, ONION & CHEESE OMELET – THE STEP BY STEP CHEF: …
From stepbystepchef.com
FLUFFY MUSHROOM OMELET - EVERYDAY DELICIOUS
From everyday-delicious.com
WILD MUSHROOM OMELET RECIPE | MYRECIPES
From myrecipes.com
You'll also love