MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
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
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.
BACON & MUSHROOM OMELETS
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter 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 mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts : Calories 393 calories, Fat 29g fat (14g saturated fat), Cholesterol 426mg cholesterol, Sodium 981mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
CHEESY CHIVE OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in 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, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.
Nutrition Facts : Calories 216 calories, Fat 18g fat (9g saturated fat), Cholesterol 309mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
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 OMELET WITH BACON AND ONION HASH
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.
MUSHROOM, ARTICHOKE, AND BASIL EGG-WHITE OMELET
Many are the times that we have omelets for dinner. I like them for any meal! This version lightens up by using just egg whites (saving the yolks for another dish - such as a flan) and a veggie-cheese filling. This is based loosely on a recipe that I found in Country Home Newsletter, December '08 Edition.
Provided by Manami
Categories Breakfast
Time 20m
Yield 1 Omelet, 1 serving(s)
Number Of Ingredients 15
Steps:
- In an 8-inch nonstick skillet cook mushrooms, roasted garlic, garlic salt or sea salt, and crushed red pepper flakes, in 1 teaspoon hot olive oil for 5 minutes or until mushrooms are tender, stirring occasionally.
- Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside.
- Cool skillet slightly.
- In a small bowl whisk egg whites with a fork just until frothy.
- Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil.
- Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge.
- Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture.
- Place skillet over medium heat.
- As egg starts to set, use a heat-proof spatula to gently lift edges of set egg, tilting pan to let liquid egg mixture run under set egg.
- Continue this process until egg is set but still shiny.
- Sprinkle 2 tablespoons of the cheese across center.
- Top with mushroom mixture.
- With spatula, lift and fold one side of the omelet up over the filling.
- Repeat with remaining side of omelet.
- Remove from heat; carefully transfer to a plate.
- Top with sweet red pepper, remaining cheese, and black pepper.
- Serve with dressed salad if desired.
Nutrition Facts : Calories 145, Fat 5, SaturatedFat 0.7, Sodium 443.5, Carbohydrate 12.7, Fiber 5.5, Sugar 3.1, Protein 14.2
MUSHROOM RAGOûT OMELET
Mushroom ragoût makes a luxurious filling for a simple omelet.
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, quick, main course
Time 10m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add the olive oil or butter. When the oil feels hot when you hold your hand above it, or when the butter stops foaming, pour the eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, spoon the mushroom filling over the middle of the egg "pancake," and sprinkle the cheese over the mushrooms. Jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute longer. Tilt the pan and roll out the omelet onto a plate.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 303 milligrams, Sugar 1 gram, TransFat 0 grams
More about "mushroom omelet with chives recipes"
MUSHROOM OMELETTE - LOVE & GOOD STUFF
From loveandgoodstuff.com
GARLIC CHIVE AND HEN OF THE WOODS MUSHROOM OMELETTE
From thegardenofeating.org
MUSHROOM OMELETTE | HEALTHY RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BEST MUSHROOM OMELETTE RECIPE — EATWELL101
From eatwell101.com
MUSHROOM OMELET WITH CHIVES - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 4 minsCalories 374 per serving
OMELET WITH CREAMY MOREL MUSHROOMS - THE SPLENDID TABLE
From splendidtable.org
MUSHROOM CHIVE OMELETTES - CIA FOODIES
From ciafoodies.com
CHIVE OMELET WITH GOAT CHEESE RECIPE - LOS ANGELES TIMES
From latimes.com
HOW TO MAKE A MUSHROOM OMELET RECIPES - STEVEHACKS
From stevehacks.com
MOREL MUSHROOM TARTINE WITH CHIVES RECIPE - SERIOUS EATS
From seriouseats.com
CREAMED MUSHROOM AND CHIVE OMELETTE - FOOD24
From food24.com
MUSHROOM-CHIVE OMELET
From bigoven.com
CHEESE & MUSHROOM OMELET - COBB GRILL AMERICA
From cobbgrillamerica.com
CHEDDAR OMELETTES WITH MUSHROOMS AND CHIVES | RECIPES | WW USA
From weightwatchers.com
OMELET: MUSHROOMS, BASIL AND CHIVES - EAT BURN SLEEP
From eatburnsleep.com
ASTRAY RECIPES: MUSHROOM-CHIVE OMELET
From astray.com
MUSHROOM FETA OMELETTE WITH CHIVES - START LIVING RIGHT
From startlivingright.net
SHIITAKE MUSHROOM OMELETTES WITH CHEESE {A MEATLESS MONDAY …
From themountainkitchen.com
CHIVE OMELETTE BALL WITH MUSHROOM TART - BETTER HOMES AND GARDENS
From bhg.com.au
BACON MUSHROOM OMELETTE RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
MUSHROOM OMELET - FOOD AND HEALTH COMMUNICATIONS
From foodandhealth.com
THREE CHEESE OMELET WITH CHIVES RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM AND CHEDDAR OMELETTES - BOWL OF DELICIOUS
From bowlofdelicious.com
MUSHROOM OMELETTE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
MUSHROOM, MOZZARELLA AND CHIVE OMELETTES - COOKSISTER | FOOD, …
From cooksister.com
MUSHROOM OMELET WITH CHIVES RECIPE NYT COOKING
From cooking.rowebots.buzz
FLUFFY MUSHROOM OMELET - EVERYDAY DELICIOUS
From everyday-delicious.com
MUSHROOM OMELETTE | PALEO | THE JOYFUL TABLE
From susanjoyfultable.com
MUSHROOM OMELET WITH CHIVES | RECIPE CLOUD APP
From recipecloudapp.com
OMELETTE WITH CREAMED MUSHROOMS AND CHIVES - FOOD24
From food24.com
HOW TO COOK STEWED MUSHROOMS OMELET WITH CHIVES - RECIPE
From thisnutrition.com
HOW TO MAKE A MUSHROOM OMELETTE: 15 STEPS (WITH …
From wikihow.com
MUSHROOM OMELET RECIPE | EATINGWELL
From eatingwell.com
CHIVES OMELET (COOKED IN 10 MINUTES!) - RASA MALAYSIA
From rasamalaysia.com
FRENCH OMELETTE WITH CHEESE AND CHIVES - FOOD NETWORK CANADA
From foodnetwork.ca
MARY BERRY’S EASY CHEESE AND CHIVE OMELETTE RECIPE IS THE IDEAL …
From hellomagazine.com
MUSHROOM OMELET WITH CHIVES RECIPE - NYT COOKING
From shireen.us
MUSHROOM OMELETTE - SUM OF YUM
From sumofyum.com
You'll also love