Best 10 Mushroom Omelette Recipes

SIMPLE MUSHROOM OMELETTE

Steps:

• Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
• Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
• Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
• Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
• Spread evenly around the pan and sprinkle the mushrooms on top.
• When one side is cooked slowly fold the omelette into half with a wooden spoon.
• Remove from the flame and serve hot.

BAKED MUSHROOM OMELETTE

Steps:

• Mix together eggs, cheese, basil & oregano.
• Add tomato, onion and mushrooms. Season to taste.
• Spoon mixture into buttered baking dish.
• Bake at 180 degrees celcius for 25 - 30 minutes.

NIF'S 1 WW PT. LIGHT, LOW FAT MUSHROOM SPINACH OMELETTE (OMELET)

Steps:

• Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
• Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
• When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.

MUSHROOM & PARSLEY OMELETTE

Steps:

• In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
• Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
• In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
• Stir a little and let the omelette fry on both sides.
• repeat this process with the remaining eggs, mushrooms, and sausages.
• Serve the omelettes hot.

MUSHROOM-SWISS OMELETTE

Steps:

• 1. Cook bacon crisp. Crumble. Set aside.
• 2. In bacon grease, cook mushrooms 3 minutes. Remove and set aside.
• 3. Heat nonstick skillet. Beat 2 eggs. Pour into skillet.
• 4. As the egg sets, sprinkle one half/side of the egg with 1 Tbsp, bacon, 1 Tbsp. mushrooms, 2 Tbsp cheese.
• 5. Fold the empty side of the egg over the fillings.
• 6. Repeat steps three more times. Yields 4 omelettes.

MUSHROOM OMELETTE ROLL

Steps:

• Line bottom of 13 x 9 inch metal cake pan with parchment or waxed paper; grease paper and sides of pan.
• Set aside.
• In bowl, whisk together eggs, milk and salt, pour into prepared pan.
• Bake in 400f degree oven for 10 minutes or until centre is firm when touched.
• Meanwhile, in nonstick frypan, heat oil over medium high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated.
• Stir in onions.
• Invert egg onto work surface; peel off paper.
• Sprinkle with half of the cheese; spread mushroom mixture over top.
• Starting at narrow end, roll up jello roll style.
• Return omelette roll to cake pan; sprinkle with remaining cheese.
• Broil for 3 to 5 minutes or until cheese is bubbly.
• Slice crosswise to serve.

CHINESE GAI LAN & MUSHROOM OMELETTE

Steps:

• Combine the hoisin sauce and sesame oil in a small bowl.
• Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches.
• Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
• Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.

SLIMMING WORLD CHIPS AND BEST EVER MUSHROOM OMELETTE

Steps:

• Preheat the oven to 190C/Gas 5. Cut the potatoes into chunky, even-sized chips and place in a large pan of lightly salted boiling water. Boil for 6-7 minutes, then drain thoroughly. Return to the pan, replace the lid, and shake to roughen the edges of the chips (this helps them to crisp up during baking).
• Line a baking sheet with nonstick baking parchment and spread out the chips. Spray with oil and sprinkle with sea salt. Place in the oven and bake for 15-20 minutes, or until the chips are crisp and golden.
• About 5 minutes before the chips are ready, gently beat the eggs together with the herbs and water. Season well.
• Spray a medium, non-stick frying pan with a thin coating of oil and place over a high heat. When hot, pour in the egg mixture and cook for 1-2 minutes. As the egg begins to set around the edges, add the cooked mushrooms and use a spatula to push the egg towards the centre. When the entire egg mixture is set, cook for another minute, then loosen the edges with a spatula and fold the omelette in half. Serve with the chips and grilled tomatoes.

ORIENTAL FINGER FOOD, ROLLED CHICKEN & MUSHROOM OMELETTE

Steps:

• Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
• In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
• Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
• Simmer until the moisture has evaporated - set aside to cool.
• Meanwhile whisk the 2 eggs with the water & cornstarch.
• Whip the egg white until it forms soft peaks.
• Mix the egg white with the cooled chicken mixture,.
• Fold the chicken mixture into the whisked eggs.
• Heat a no stick omelette pan over medium high heat.
• Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
• It should be almost totally cooked.
• Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
• Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
• Cook second omelette.
• Insert 6 toothpick in each roll about 3/4" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
• Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.

MUSHROOM OMELETTE

Steps:

• 1.In a small bowl, lightly beat the egg whites with a fork and season to taste with salt and pepper. 2.Coat a small nonstick saute pan with cooking spray and place over medium heat. Add the vegetables and 3.cook until tender. 4.Add egg mixture and cook until set on the bottom. Sprinkle the cheese over top, fold omelet in half, and 5.cook a bit longer until cheese is melted and eggs are set.