Description
Enjoy a hearty, savory breakfast with this omelette with chunks of mushrooms recipe, made with eggs, fresh mushrooms, milk, butter, and parsley for a rustic, satisfying meal.
Ingredients
3 large eggs
½ cup fresh mushrooms chopped into chunks
2 tablespoons milk or cream
1 tablespoon butter or olive oil
Salt and freshly ground black pepper to taste
2 tablespoons shredded cheese optional
Fresh parsley chopped for garnish optional
Instructions
Crack the eggs into a mixing bowl and whisk together with milk, salt, and pepper until frothy.
Heat butter or olive oil in a nonstick skillet over medium heat.
Add mushroom chunks to the skillet and sauté for 3 to 4 minutes until softened and lightly browned.
Pour the egg mixture over the sautéed mushrooms in the skillet.
Let the eggs set slightly, then gently stir with a spatula, allowing uncooked egg to flow underneath.
When mostly set but still slightly soft on top, sprinkle with cheese if using.
Fold the omelette in half and cook for another 1 to 2 minutes until fully set.
Slide the omelette onto a plate, garnish with fresh parsley, and serve immediately.
Notes
Use a variety of mushrooms like cremini, button, or shiitake for deeper flavor. Always cook the mushrooms well before adding the eggs to prevent excess moisture. Substitute dairy milk with almond milk for a dairy-free option.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg