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, BELL PEPPER, AND CHEESE OMELET
Make and share this Mushroom, Bell Pepper, and Cheese Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 22m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling: In a nonstick skillet, melt the butter over medium heat.
- Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
- Add in Tabasco sauce and parsley; stir to combine; set aside.
- To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
- Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
- When butter foams, pour egg mixture in all at once.
- Let set for about 20 seconds or until edges begin to cook.
- Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry.
- Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
- Fold the other side of the omelet over to cover.
- Let stand for a few seconds to let cheese melt.
- Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.
CHEESY MUSHROOM OMELETTE
Whip up a tasty omelette with this recipe
Provided by Good Food team
Categories Breakfast, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
- Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
- Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.
Nutrition Facts : Calories 391 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.7 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
MUSHROOM PEPPER OMELET
Steps:
- In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
MUSHROOM, BELL PEPPER, AND HAM FRITTATA
Make and share this Mushroom, Bell Pepper, and Ham Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large ovenproof skillet over medium heat, warm the oil.
- Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.
- Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley.
- Pour over vegetables in the skillet; decrease heat to med-low, cover, and cook until eggs are set and the top is almost dry, 10-12 minutes.
- Sprinkle remaining ½ cup cheese on top; broil until frittata is puffy and cheese is melted, about 1 minute.
- Let stand for 5 minutes; cut into wedges and serve.
- Serve with a dollop of sour cream, if desired.
Nutrition Facts : Calories 428.1, Fat 30.2, SaturatedFat 13.4, Cholesterol 383.1, Sodium 857.6, Carbohydrate 6.1, Fiber 1.6, Sugar 2.9, Protein 32.8
MUSHROOM, SCALLION, AND CHEESE OMELET
I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.
Provided by Rosa I
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 19m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g
PEPPER CHEESE OMELET
Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.
Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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
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- Heat olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted.
- Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy.
- Add 1 Tbsp of butter to skillet and heat over MED to MED-LOW. Add half of beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top.
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- Whisk eggs and egg whites until mixed together. I've found using a fork works better than the whisk. Set aside until everything is chopped and/or heated. Salt and Pepper Eggs and set aside. Grate cheese or if you are feeling lazy, like me, buy the already grated cheese! Make sure you measure the cheese
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- Melt a part of the butter and braise the onions and peppers on low heat for about 5 min. Leave them aside.
- Beat the eggs in a bowl. Smear a pan with the remaining butter and pour the eggs in it. Sprinkle with salt and black pepper .
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- Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add green onions; sauté 1 minute. Add bell pepper; sauté 1 minute. Add mushrooms; cook 3 minutes, stirring frequently. Stir in tomato, 1/4 teaspoon salt, and black pepper; cook 30 seconds. Remove vegetable mixture from pan; cover and keep warm.
- Place 1/4 teaspoon salt, parsley, eggs, and egg whites in a bowl; stir well with a whisk to combine.
- Place 1/2 teaspoon oil and butter in skillet over medium-high heat until butter melts. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until the center is just set (about 7 minutes).
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