EGG MUSHROOM OMELETTE RECIPES

MUSHROOM AND EGG WHITE OMELET RECIPE - REAL SIMPLE

Mushroom and Egg White Omelet Recipe - Real Simple image

Provided by Dawn Perry

Total Time 10 minutes

Yield Serves 1

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
4 button mushrooms, sliced
2 scallions, sliced
4 large egg whites
kosher salt and black pepper
1 ounce Cheddar, shredded (1/4 cup)

Steps:

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the mushrooms and scallions and cook, stirring often, until tender, 2 to 3 minutes; remove from the skillet.
In a medium bowl, beat the egg whites with ¼ teaspoon each salt and pepper. Return the skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.
Top with the vegetables and Cheddar. Fold the egg whites over the filling.

Nutrition Facts : Calories 446 calories, CarbohydrateContent 6 g, CholesterolContent 30 mg, FatContent 37 g, FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 10 g, SodiumContent 887 mg

MUSHROOM OMELETTE - EGG RECIPES - BORD BIA

Mushroom Omelette - Egg Recipes - Bord Bia image

Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Provided by Bord Bia

Prep Time 0S

Cook Time 20 minutes

Yield 1

Number Of Ingredients 7

Ingredients

2 teasp. olive oil
Knob of butter
100g mushrooms, sliced
3 large eggs
1 teasp. fresh chives, chopped
A little salt and freshly ground black pepper
Lightly-dressed rocket salad and crusty bread, to serve

Steps:

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside. Wipe out the frying pan and return to the hob.

Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets.

When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Nutrition Facts :

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MUSHROOM OMELETTE RECIPE - FOOD.COM

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.

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