Best 9 Simple Mushroom Omelette Recipes

MUSHROOM OMELET

Steps:

• In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes. , In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.

SPINACH MUSHROOM OMELET

Steps:

• Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
• Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

MUSHROOM OMELETTE

Steps:

• Mushrooms:.
• On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
• Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
• Set aside in bowl.
• Omelette:.
• Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
• Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
• When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
• As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

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.

MUSHROOM AND CHEESE OMELET

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.

CHEESY MUSHROOM OMELETTE

Steps:

• Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
• Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
• Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.

MUSHROOM OMELETTE

Steps:

• In a large bowl, beat eggs one at a time, until light and fluffy.
• Add salt, milk and pepper and mix well.
• Add parsley.
• Mix and keep aside.
• Heat a tbsp.
• of butter or margarine in a non-stick frying pan.
• Fry onions and mushrooms in it until golden brown.
• Remove on an absorbent paper to allow the excess fat to drain off.
• Keep aside.
• Heat a tbsp.
• of butter or margarine in the frying pan.
• Pour the beaten egg mixture into the pan.
• Cook for a minute.
• Place the cooked mushrooms on the omelette.
• Cover and cook on low flame until done.
• Serve hot.
• Enjoy for breakfast!

MUSHROOM OMELETTE

Steps:

• slice or quarter mushrooms.
• heat 25g butter add mushrooms and cook until not moisture in pan.
• strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
• then add mushrooms and toss
• season and add parsely.
• keep warm.
• whisk egg lightly and season.
• in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
• tip in egg and tilt so covers pan.
• drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
• sppon mushrooms into centre give it 30 seconds.
• push pan away from you causing omlette to start to flip and finish flip with spatula.
• skim browned surface with last teaspoon butter and divide at table.

LUXURY MUSHROOM OMELETTE

Steps:

• Heat the olive oil and half the butter in a non-stick frying pan.
• Add the flat and chestnut mushrooms and fry for 3-5 minutes, stirring now and then, until lightly browned.
• Remove the mushrooms from the pan and set aside.
• Break the eggs into a bowl and beat together. Roughly shred half the arugula leaves and mix into the beaten eggs. Season well with salt and freshly ground pepper.
• In a separate bowl, lightly beat the cream cheese. Mix in the sun-blushed tomatoes and half the cooked mushrooms. Season the cream cheese mixture with salt and freshly ground pepper and set to one side.
• Heat the remaining butter until foaming in a large non-stick frying pan. Pour the beaten egg mixture into the pan, tilting the pan to spread it evenly, and fry until the omelette is set underneath but slightly runny on top.
• Remove the pan from direct heat and spread the cream cheese mixture over the centre of the omelette. Using a palette knife, flip over each side of the omelette over the cream cheese filling and transfer onto a warm plate.
• Meanwhile, divide the remaining arugula and the herb salad leaves among two plates.
• Cut the filled omelette on a slant into 4 even-sized portions and place 2 omelette portions each on the arugula and salad. Top the omelette portions with the remaining fried mushrooms, season with freshly ground pepper and serve at once.