Best 3 Mushroom Scallion And Cheese Omelet Recipes

Indulge in a culinary journey with our tantalizing Mushroom, Scallion, and Cheese Omelet. This delectable dish is a symphony of flavors and textures, featuring tender mushrooms, aromatic scallions, and melted cheese enveloped in a fluffy egg blanket. We present three irresistible variations to suit your preferences: the classic Mushroom and Scallion Omelet, the indulgent Mushroom, Scallion, and Cheese Omelet, and the vegetarian-friendly Mushroom and Scallion Frittata. Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free cooking experience. From the basic technique to expert tips and troubleshooting advice, we guide you through the process of creating this culinary masterpiece. So, gather your ingredients, fire up your stove, and prepare to savor the extraordinary flavors of our Mushroom, Scallion, and Cheese Omelet.

Let's cook with our recipes!

MUSHROOM, SCALLION, AND CHEESE OMELET

Mushroom, Scallion, and Cheese Omelet image

I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.

Provided by Rosa I

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 19m

Yield 1

Number Of Ingredients 7

Ingredients

2 eggs
1 tablespoon milk
salt and ground black pepper to taste
1 teaspoon coconut oil
2 mushrooms, chopped
1 green onions (green parts only), minced
1 tablespoon shredded Cheddar cheese, or to taste

Steps:

Beat eggs together with milk, salt, and pepper in a bowl.
Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g

BACON, MUSHROOM, AND CHEESE OMELET

Bacon, Mushroom, and Cheese Omelet image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 7

Ingredients

3 large eggs
2 tablespoons milk
1 1/2 tablespoons unsalted butter
3 strips crisply fried bacon
1 cup baby portobello mushrooms, sliced and cooked
1/4 cup grated gruyere cheese
1 scallion, sliced thin, for garnish

Steps:

Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

MUSHROOM AND CHEESE OMELET

Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

Tips:

For the best results, use fresh mushrooms and scallions. If using dried mushrooms, soak them in hot water for 20 minutes before using.
Use a nonstick skillet to prevent the omelet from sticking.
Cook the omelet over medium heat. If the heat is too high, the outside of the omelet will cook too quickly and the inside will be undercooked.
Don't overcook the omelet. It should be cooked through, but still slightly runny in the center.
Serve the omelet immediately with your favorite sides.

Conclusion:

This mushroom, scallion, and cheese omelet is a delicious and easy-to-make breakfast, lunch, or dinner option. It's packed with flavor and nutrients, and it can be customized to your liking. So next time you're looking for a quick and easy meal, try this omelet recipe. You won't be disappointed!