Mushroom Omelette Recipe
Mushroom omelette is a super easy breakfast dish that you can make in less than 10 minutes using just one pan.
Servings: 4 servings
Calories: 232kcal
Equipment
- Pan
- Bowl
- Measuring spoons
- Measuring cups
Ingredients
- 8 large eggs
- ¼ cup mozzarella
- 200 g mushrooms , sliced
- 1 spring onion , chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley , chopped
Instructions
- Clean The Mushrooms: Use a wet kitchen towel to wipe the mushrooms before slicing it.200 g mushrooms
- Cooke The Mushrooms: Heat butter and oil in a large pan over medium heat, add the mushrooms and cook until soft. Add chopped spring onion, mozzarella and chopped parsley, stir for more 1 minute, then turn off the heat. Transfer the mushrooms to a plate and set aside.200 g mushrooms, 1 spring onion, 1 tbsp butter, 1 tbsp olive oil, 1 tbsp fresh parsley, ¼ cup mozzarella
- Cook The Egg: Wipe the pan with a paper towel. Crack all the eggs in a bowl, add salt and pepper, and whisk well, then cook the eggs in the same skillet on both sides.Tip: Be careful when flipping the eggs on the other side not to break it; I recommend using a large spatula.8 large eggs, ¼ tsp salt, ¼ tsp ground black pepper
- Combing Everything Together: Transfer the egg to a serving plate, top with the mushrooms and serve warm.
Notes
I recommend slicing the mushrooms thinly so they cook quickly.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 3g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 336mg | Sodium: 317mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg