Mushroom and mixed herb omelette
Delight in a savory Mushroom and Mixed Herb Omelette, bursting with fresh parsley, tarragon, and zesty lemon. Perfectly complemented by creamy ricotta, sautéed mushrooms, and aromatic garlic, this flavorful omelette makes a delicious and nutritious breakfast or brunch option.
- 01 Apr 2025
- Cook time 18 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
If you're looking for a delicious and easy breakfast or brunch option, this Mushroom and Mixed Herb Omelette is a fantastic choice. Combining the earthiness of mushrooms with the fresh flavors of tarragon, parsley, and a zing of lemon zest, this recipe elevates the classic omelette to a whole new level. The addition of creamy ricotta cheese makes it rich and satisfying, perfect for starting your day on a high note.
Ingredients:
Instructions:
- Slice the mushrooms.
- Mince the garlic.
- Chop the parsley.
- Zest the lemon.
- Crack the eggs into a bowl and beat them lightly with a fork.
- In a non-stick skillet, heat 1 tablespoon of butter over medium heat.
- Add the sliced mushrooms and sauté them for about 5 minutes, until they begin to soften and release their juices.
- Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
- Sprinkle in the tarragon and half of the chopped parsley. Stir to combine.
- Cook for an additional 2-3 minutes, until the mushrooms are tender and fragrant. Remove the mixture from the skillet and set aside.
- In the same bowl as the beaten eggs, mix in the lemon zest.
- Wipe the skillet clean and return it to the stovetop over medium heat.
- Add the remaining 1 tablespoon of butter to the skillet. Once melted and sizzling, pour in the egg mixture.
- Let the eggs cook undisturbed for about 1 minute, then gently stir the edges toward the center with a spatula, allowing any uncooked egg to flow to the edges.
- Once the omelette is mostly set but still slightly runny on top, spoon the mushroom mixture over one half of the omelette.
- Dot the ricotta cheese evenly over the mushroom mixture.
- Carefully fold the omelette in half over the filling. Cook for another 1-2 minutes to ensure the eggs are completely set and the filling is heated through.
- Slide the omelette onto a plate and sprinkle with the remaining chopped parsley.
- Serve immediately.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh tarragon, you can substitute with dried tarragon but use about half the amount as dried herbs are more potent.
- Don't overcook the mushrooms; cook them just until they release their moisture and are tender.
- For a fluffier omelette, beat the eggs vigorously to incorporate more air.
- Cook the omelette over medium heat to ensure it cooks evenly without burning the edges.
- If you prefer a creamier texture, add a splash of milk or cream to the eggs before beating them.
- Serve the omelette immediately for the best taste and texture, as it can become rubbery if it sits too long.
With its perfect blend of flavors and creamy texture, this Mushroom and Mixed Herb Omelette is sure to become a favorite in your kitchen. It's not only quick and easy to make but also packed with nutrients that will keep you fueled throughout the day. Whether you're serving it for a weekend breakfast or a quick weeknight dinner, this omelette is always a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.40g | 4% |
| Sugar 2.75g | 3% |
| Fat | |
| Fat 27g | 30% |
| Saturated 12g | 40% |
| Cholesterol 460mg | - |
| Vitamins | |
| Vitamin A 360ug | 39% |
| Choline 370mg | 66% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 1.01mg | 78% |
| Vitamin B3 4.58mg | 29% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 1.18ug | 49% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.13mg | 8% |
| Vitamin K 80ug | 70% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.48mg | 53% |
| Iron, Fe 2.47mg | 22% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 730mg | 21% |
| Selenium, Se 60ug | 110% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 2.43mg | 22% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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