Omelets are a classic breakfast dish that can be enjoyed any time of day. They are quick and easy to make, and can be customized with a variety of fillings. This article features two delicious omelet recipes: Green Onion and Mushroom Omelet, and Spinach and Feta Omelet. Both recipes are packed with flavor and nutrition, and are sure to please everyone at the table.
The Green Onion and Mushroom Omelet is a savory dish that is perfect for a hearty breakfast or lunch. The combination of green onions, mushrooms, and cheese creates a flavorful filling that is sure to satisfy. The Spinach and Feta Omelet is a lighter option that is packed with nutrients. The spinach and feta cheese provide a boost of vitamins and minerals, while the egg whites make this omelet a lean and healthy choice.
Whether you are looking for a quick and easy breakfast or a satisfying lunch, these omelet recipes are sure to hit the spot. With their simple ingredients and delicious flavors, they are sure to become a family favorite.
GREEN ONION AND MUSHROOM OMELET
Make and share this Green Onion and Mushroom Omelet recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
- Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
- Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
- Add half of egg mixture. Stir with back of fork until edges begin to set.
- Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
- Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
- Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.
GREEN ONION AND MUSHROOM OMELET
Categories Mushroom Onion Breakfast Brunch Low Carb Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
- Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat. Add half of egg mixture. Stir with back of fork until edges begin to set. Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate. Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.
MUSHROOM AND GREEN ONION OMELET
An omelet that features just veggies....no meat or cheese. Helps keep it lighter.
Provided by Lynette !
Categories Eggs
Time 25m
Number Of Ingredients 9
Steps:
- 1. Saute mushrooms and onions in 1 tablespoon melted butter in a small skillet until tender; set aside.
- 2. Combine eggs, water, salt, and pepper in a medium bowl, beating with a wire whisk until blended.
- 3. Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add 1 tablespoon butter, and rotate pan to coat the bottom. Pour the egg mixture into the pan. As the mixture starts to cook, gently lift edges of omelet with a spatula, and tilt the pan so that the uncooked portion flows underneath.
- 4. Spoon the reserved mushroom mixture over half of the omelet in the pan, Loosen the omelet with a spatula, and fold the omelet in half. Carefully slide the omelet onto a serving plate. Garnish with a parsley sprig, if desired.
Tips for Making the Best Green Onion and Mushroom Omelet
- **Use fresh ingredients.** This will make a big difference in the flavor of your omelet. Look for green onions that are bright green and crisp, and mushrooms that are firm and not slimy. - **Don't overcrowd the pan.** If you put too much in the pan, the eggs will not cook evenly. Use a large skillet so that you have plenty of room to spread out the eggs and fillings. - **Cook the eggs slowly over low heat.** This will help them to cook evenly and prevent them from becoming rubbery. - **Add the fillings when the eggs are almost set.** This will prevent them from overcooking. - **Season the omelet to taste.** You can use salt, pepper, garlic powder, onion powder, or any other seasonings that you like. - **Serve the omelet immediately.** It is best when it is hot and fresh out of the pan.Conclusion
This green onion and mushroom omelet is a delicious and easy-to-make breakfast or brunch. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this omelet a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #very-low-carbs #omelets-and-frittatas #breakfast #eggs-dairy #eggs #dietary #low-calorie #low-carb #low-in-something #brunch #number-of-servings
You'll also love