Best 3 Mushroom And Green Onion Omelet Recipes
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 ingredients to suit your taste. This article provides two delicious omelet recipes: a Mushroom and Green Onion Omelet and a Spinach and Feta Omelet. Both omelets are packed with flavor and nutrition, and are sure to please everyone at the table.
The Mushroom and Green Onion Omelet is made with fresh mushrooms, green onions, and sharp cheddar cheese. The mushrooms and green onions add a savory flavor to the omelet, while the cheddar cheese provides a creamy and gooey texture. The Spinach and Feta Omelet is made with fresh spinach, feta cheese, and diced tomatoes. The spinach and tomatoes add a pop of color and freshness to the omelet, while the feta cheese provides a salty and tangy flavor.
Both omelets are cooked in a non-stick skillet with a little bit of butter or oil. They are cooked until they are golden brown and fluffy on both sides. Once cooked, the omelets can be folded in half or served open-faced. They can be garnished with fresh herbs, such as parsley or chives, and served with a side of toast or fruit.
These omelets are a great way to start your day or enjoy a quick and easy lunch or dinner. They are also a great way to use up leftover vegetables or cheese. So next time you are looking for a delicious and satisfying meal, give one of these omelets a try!
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:
- Use a well-seasoned cast-iron skillet or nonstick skillet for the best results. A well-seasoned cast-iron skillet will help to prevent the eggs from sticking and will give the omelet a nice golden crust.
- Beat the eggs thoroughly before cooking. This will help to create a light and fluffy omelet.
- Cook the omelet over medium heat. Cooking the omelet over too high of heat will cause the eggs to brown too quickly and the inside of the omelet will be undercooked.
- Don't overcook the omelet. An overcooked omelet will be tough and rubbery. Cook the omelet until it is just set, about 2-3 minutes per side.
- Fill the omelet with your favorite fillings. Some popular fillings include cheese, vegetables, meat, and seafood. Get creative and experiment with different fillings to find your favorite combination.
Conclusion:
Mushroom and green onion omelet is a quick, easy, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and endless variations, it's a versatile dish that can be tailored to your own personal preferences. So next time you're looking for a satisfying and nutritious meal, give this mushroom and green onion omelet a try.
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