This quick and easy mushroom omelette is perfect for a satisfying dinner when you’re short on time but craving something delicious. Made with fresh mushrooms, eggs, and a few other pantry staples, this omelette comes together in just 5 minutes. It’s a hearty and flavorful meal packed with protein and vegetables.
Recipe Tips and Tricks:
- Use fresh mushrooms for the best flavor and texture, but you can use canned mushrooms if necessary.
- Cook the mushrooms first to release their moisture and intensify the flavor before adding the eggs.
- Don’t overcook the eggs, as a soft, tender omelette is the key to perfect texture.
- If you’re pressed for time, prepare the mushrooms in advance and store them in the fridge.
Why You’ll Love This Recipe:
This mushroom omelette is a perfect blend of rich, savory mushrooms and light, fluffy eggs. It’s a meal that’s not only easy and quick but also nutritious. The mushrooms bring umami, while the eggs provide protein, making it a well-balanced dinner in just 5 minutes. Plus, you can customize it by adding herbs, cheese, or other ingredients you love!
5-Minute Mushroom Omelette Recipe
A quick and savory 5-minute mushroom omelette perfect for a light and delicious dinner.
Ingredients
- 2 eggs
- 1/2 cup sliced mushrooms (button, cremini, or your choice)
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 cup grated cheese (optional)
Instructions
- Prep the mushrooms: Slice the mushrooms evenly to ensure they cook quickly and evenly.
- Sauté the mushrooms: Heat butter or olive oil in a non-stick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes until they soften and release their moisture.
- Season the mushrooms: Add salt, pepper, and any herbs you like. Stir well to coat the mushrooms.
- Beat the eggs: In a small bowl, whisk the eggs until the yolks and whites are well combined. Add a pinch of salt and pepper.
- Cook the omelette: Pour the eggs over the mushrooms in the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.
- Fold the omelette: Once the eggs are mostly set but still slightly runny on top, gently fold the omelette in half. Let it cook for another 1 minute to ensure the inside is cooked through.
- Serve: Transfer the omelette to a plate and sprinkle with fresh parsley or cheese if desired.
Notes
- For added flavor, you can deglaze the pan with a splash of white wine before adding the eggs.
- Be sure to use a non-stick pan to easily fold the omelette without it sticking.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 502Total Fat 44gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 23gCholesterol 430mgSodium 717mgCarbohydrates 6gFiber 2gSugar 2gProtein 21g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Eggs: Choose fresh eggs for the best flavor. Eggs can be substituted with egg whites for a lighter version.
- Mushrooms: Button mushrooms are commonly used, but feel free to use cremini, shiitake, or any mushroom variety you prefer.
- Cheese: A sprinkle of cheese like cheddar or parmesan enhances the flavor, but it’s optional.
- Oil/Butter: Opt for olive oil for a lighter version or butter for a richer taste.
- Seasoning: Adjust the salt, pepper, and herbs to your taste. Fresh parsley or thyme can elevate the dish.
Variations and Substitutions:
- Vegetarian option: Add more vegetables like spinach, bell peppers, or onions to make this an even heartier meal.
- Cheese options: Swap cheddar for goat cheese, feta, or any favorite cheese for a different flavor profile.
- Vegan: Use a plant-based egg substitute and skip the dairy for a completely vegan omelette.
Storage Options:
- Fridge: Leftover omelette can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat to prevent it from drying out.
- Freezing: This dish doesn’t freeze well due to the texture of the eggs. It’s best enjoyed fresh.
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