Mushroom And Green Onion Omelet Recipes

Steps:

• In a 10-in. nonstick skillet, cook sausage and mushrooms over medium-high heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; wipe skillet clean., In a large bowl, whisk eggs, cheese, garlic and pepper until blended. Stir in parsley., In same skillet, heat 2 teaspoons oil over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the sausage mixture on one side; fold omelet in half., Cut omelet in half; slide onto serving plates. Repeat with remaining ingredients.

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.

Steps:

• Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
• Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
• Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
• Add half of egg mixture. Stir with back of fork until edges begin to set.
• Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
• Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
• Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

Steps:

• Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
• Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat. Add half of egg mixture. Stir with back of fork until edges begin to set. Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate. Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

Steps:

• Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
• Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
• When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
• Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
• Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
• Serve the omelet with the Potato Hash. Garnish with chives.
• Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
• To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.

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.

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.

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.