Omelet Recipes

• 1 tbsp olive oil
• handful button or chestnut mushrooms, sliced
• 25g vegetarian cheddar, grated
• small handful parsley leaves, roughly chopped
• 2 eggs, beaten

Cheesy Mushroom Omelette

Breakfast , Main course , Supper

Author: Good Food Team

Whip Up A Tasty Omelette With This Recipe

Time: 15m

Number Of Ingredients: 5

• 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.

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

• 1 egg
• 3 egg whites
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon shredded reduced-fat Cheddar cheese
• ¼ teaspoon salt
• ⅛ teaspoon red pepper flakes
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground black pepper
• ½ teaspoon olive oil
• ½ cup sliced fresh mushrooms
• ¼ cup diced green onion
• 2 tablespoons finely chopped red bell pepper
• 1 cup torn fresh spinach
• ½ cup diced fresh tomato

Spinach Mushroom Omelet

100+ Breakfast and Brunch Recipes , Eggs , Omelet Recipes

Author: Dragonfly

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.

Time: 30m

Yield: 2

Number Of Ingredients: 15

• 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.

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

• 2 eggs
• 1 tablespoon milk
• salt and ground black pepper to taste
• 1 teaspoon coconut oil
• 2 mushrooms, chopped
• 1 green onions (green parts only), minced
• 1 tablespoon shredded Cheddar cheese, or to taste

Mushroom, Scallion, And Cheese Omelet

Eggs , Breakfast and Brunch , Omelet Recipes

Author: Rosa I

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.

Time: 19m

Yield: 1

Number Of Ingredients: 7

• 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.

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

• 1 cup chopped mushroom
• 1/4-1/2 cup cheese
• 3 eggs
• 2 tablespoons milk
• 1 teaspoon butter or 1 teaspoon margarine
• 1/4 cup chopped onion
• 1 tablespoon minced garlic

Mushroom N' Cheese Omelet

Breakfast

Author: Flyyukon

Make And Share This Mushroom N' Cheese Omelet Recipe From Food.com.

Time: 13m

Yield: 1 omelet

Number Of Ingredients: 7

• mix eggs and milk.
• cook sliced mushrooms in small pan.
• add onion and garlic to mushrooms.
• melt margarine into frying pan or skillet, then pour eggs into it.
• let cook for a moment.
• add cheese and cooked mushrooms to one side of egg.
• when firm on bottom, flip other half of egg over the mushroom filling.
• cook, then serve.

• 4 large eggs, beaten
• 1/4 cup cream
• 2 tablespoons butter
• 1/4 lb mushroom, thinly sliced
• 1/2 garlic clove, crushed
• 1 pinch red pepper flakes
• 1/4 teaspoon fresh thyme leave
• 1 tablespoon sliced fresh chives
• 1/3 cup swiss cheese, shredded

Mushroom Swiss Cheese Omelet

Breakfast

Author: Rita1652

Eggs Should Be As Fresh As Possible And At Room Temperature. Salt Should Be Added At The Table To Avoid Toughening The Omelet.

Time: 20m

Yield: 2 serving(s)

Number Of Ingredients: 9

• Stir cream into eggs.
• Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
• Stir the beaten eggs into the mushrooms over medium-high heat.
• Heat the remaining butter in pan over medium heat.
• Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
• Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
• Garnish with additional chives.

• 1 fresh Italian sausage link (4 ounces), casing removed
• 1-1/2 cups sliced fresh mushrooms
• 10 large eggs
• 1/2 cup grated Parmesan cheese
• 2 to 4 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/4 to 1/2 cup minced fresh parsley
• 4 teaspoons olive oil, divided

Mushroom Sausage Omelets

Breakfast , Brunch

Author: Taste Of Home

When Our Children Were Young, I Prepared This Recipe Regularly Because It's Fast And Easy. Loaded With Cheese, Italian Sausage, Fresh Mushrooms And Garlic, The Recipe Makes Two Omelets, But The Ingredients Can Easily Be Increased To Suit Larger Families.-catherine Fontana, Fox Lake, Illinois

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 8

• 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.

Calories 360 calories, Fat 27g fat (9g saturated fat), Cholesterol 494mg cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.

• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 6 large eggs
• 1/3 cup whole milk
• 1/8 teaspoon pepper
• 1-1/2 cups shredded cheddar cheese, divided
• 1/2 cup real bacon bits

Mushroom Oven Omelet

Breakfast , Brunch

Author: Taste Of Home

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.

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 8

• 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.

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.

• 2 large Asian eggplants (about 1/3 pound/155 g each)
• 2 extra-large eggs
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons picked cooked crabmeat (optional)
• Fish sauce, for serving

Eggplant Omelet (tortang Talong)

Breakfast , Fall , Dinner , Egg , Summer , Quick & Easy , Brunch , Eggplant , Philippines

Author: Nicole Ponseca

Torta Is "omelet" And Talong Is "eggplant," But This Filipino Dish Is More Like An Egg-battered Cutlet Eaten For Breakfast Or Lunch.

Yield: 2-4 servings

Number Of Ingredients: 6

• Preheat the broiler.
• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
• Serve hot or at room temperature, with fish sauce.

• 2 eggs
• 1 tablespoon low-fat milk
• Salt and freshly ground pepper
• 1 small garlic clove
• 2 teaspoons extra virgin olive oil
• 2 tablespoons chopped oil-packed sun dried tomatoes
• 1/2 ounce crumbled goat cheese (about 2 tablespoons)
• A few leaves of fresh basil, cut in thin strips

Sun-dried Tomato And Goat Cheese Omelet

Breakfast , Lunch , Main course , for one

Author: Martha Rose Shulman

Sometimes The Filling For My Omelet Is Determined By Something I Find In My Pantry. I Don't Recall What Led Me To Buy The Jar Of Sun-dried Tomatoes That Went Into This One, But They Were Very Much At Home In An Omelet.

Time: 15m

Yield: 1 serving.

Number Of Ingredients: 8

• Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs 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, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto 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 or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.

@context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams