Mixed mushroom omelette
This mixed mushroom omelette combines sautéed mushrooms and fresh chives with beaten eggs for a flavorful and easy breakfast. It's a nutritious way to start your day, ready in just a few minutes.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp butter1/3 cup mushrooms
4 eggs
1 tsp chives
A mixed mushroom omelette is a delightful and nutritious way to start your day. Packed with the earthy flavors of mushrooms and the freshness of chives, this breakfast option is both delicious and easy to prepare.
Instructions:
- Clean and slice the mushrooms.
- Finely chop the chives.
- Crack the eggs into a mixing bowl and beat them well. You can also add a pinch of salt and pepper to the eggs if you like.
- Heat a non-stick skillet over medium heat.
- Add butter and allow it to melt, ensuring it coats the bottom of the pan evenly.
- Once the butter is melted and bubbly, add the sliced mushrooms.
- Sauté the mushrooms for about 3-4 minutes until they are tender and any released moisture has evaporated. Stir occasionally.
- Reduce the heat to low-medium.
- Push the mushrooms to one side of the skillet.
- Pour the beaten eggs into the skillet, tilting the pan to spread the eggs out evenly.
- Let the eggs cook undisturbed for about 1-2 minutes until the edges start to set.
- Sprinkle the sautéed mushrooms evenly over the surface of the eggs.
- Sprinkle the chopped chives over the mushrooms and eggs.
- Once the eggs are mostly set but still slightly runny on top, use a spatula to carefully fold the omelette in half.
- Continue cooking for another minute or until the omelette reaches your preferred level of doneness.
- Gently slide the omelette onto a plate.
- Optionally, garnish with extra chopped chives or a sprinkle of pepper.
This mixed mushroom omelette is a quick and tasty meal that brings the rich flavors of mushrooms together with the lightness of eggs. It’s perfect for breakfast, brunch, or even a light dinner. Enjoy your delicious and protein-packed dish!
Mixed mushroom omelette FAQ:
Sauté the mushrooms for about 3-4 minutes until they are tender and any released moisture has evaporated.
A non-stick skillet of about 8 to 10 inches in diameter is recommended for even cooking and easy folding of the omelette.
If you have leftover omelette, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.
Yes, you can substitute with other mushrooms like shiitake, cremini, or button mushrooms according to your preference.
The omelette is done when the edges are set and the top is slightly runny. Cooking for about 1 additional minute after folding should achieve your desired doneness.
Tips:
- Use a non-stick skillet: A non-stick skillet helps to cook the omelette evenly and makes it easier to flip without breaking.
- Beat the eggs well: Whisk the eggs thoroughly until they are well-blended and slightly frothy for a fluffier omelette.
- Cook mushrooms first: Make sure to sauté the mushrooms until they are golden brown before adding the egg mixture, to bring out their full flavor.
- Add the chives at the end: Sprinkle the chopped chives just before folding the omelette to preserve their fresh, vibrant flavor and color.
- Do not overcook: Cook the omelette on medium-low heat and take it off the heat while it’s still slightly runny in the middle. The residual heat will continue to cook the eggs without making them rubbery.
Nutrition per serving
2 ServingsCalories 210kcal
Protein 14g
Carbohydrates 2.62g
Fiber 0.44g
Sugar 1.04g
Fat 16g
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