Mushroomelettes Recipes
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 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.
MUSHROOMELETTES
Make and share this Mushroomelettes recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Clean and cut the mushrooms into ¼ inch dice, and sprinkle them with lemon juice.
- Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.
- Stir in the mushrooms and let them stew gently for 5 minutes, covered.
- Season with salt and stir in the chopped parsley; keep the mixture hot.
- Break the eggs into a bowl and season with a little salt.
- Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.
- Heat half of the remaining butter in an omelet pan.
- At the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.
- When just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so.
- Fry the second omelet in the same way.
Nutrition Facts : Calories 349.7, Fat 29.9, SaturatedFat 14.8, Cholesterol 574.5, Sodium 180.6, Carbohydrate 3.1, Fiber 0.6, Sugar 2, Protein 17.7
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