This Mushroom and Onion Savory Omelette is a delightful, savory dish perfect for dinner. The earthy flavor of sautéed mushrooms and the sweet caramelized onions pair beautifully with the eggs, creating a rich, satisfying meal. It’s a simple yet elegant recipe, packed with flavor and nutrients.
Recipe Tips and Tricks
- Sauté mushrooms properly: Make sure to sauté the mushrooms on medium-high heat to bring out their natural flavor and prevent them from becoming soggy.
- Caramelize the onions: Cooking onions slowly on low heat allows them to caramelize and bring out their natural sweetness, enhancing the overall flavor of the omelette.
- Fresh herbs: Consider adding fresh herbs like thyme or parsley for extra flavor.
- Cheese options: Grated cheese such as cheddar or parmesan can be added for a creamy touch.
- Egg quality: Using fresh, high-quality eggs will make the omelette fluffier and tastier.
Why You’ll Love This Recipe
This Mushroom and Onion Savory Omelette offers the perfect balance of savory flavors and a hearty texture. The combination of earthy mushrooms, sweet onions, and fluffy eggs makes it a comforting meal that’s light yet filling. It’s quick, nutritious, and fully customizable to your tastes.
Mushroom and Onion Savory Omelette
A savory Mushroom and Onion Omelette with a rich combination of earthy mushrooms and sweet caramelized onions.
Ingredients
- 2 large eggs
- ½ cup mushrooms, sliced
- ½ medium onion, thinly sliced
- 1 tbsp butter or olive oil
- Salt and pepper, to taste
- Fresh herbs (optional)
- ¼ cup grated cheese (optional)
Instructions
- Prepare the vegetables: Slice the mushrooms and onions.
- Sauté the mushrooms and onions: Heat a pan over medium heat and add butter or olive oil. Add the sliced onions and cook slowly until golden brown and caramelized (about 5-7 minutes). Add the mushrooms and sauté until softened, another 3-4 minutes.
- Prepare the eggs: While the vegetables are cooking, whisk the eggs in a bowl and season with salt and pepper.
- Cook the omelette: Pour the eggs over the sautéed mushrooms and onions. Cook on low heat until the eggs are set and the edges start to lift from the pan, about 3-4 minutes. Fold the omelette and cook for another minute to ensure the center is cooked through.
- Serve and enjoy: Garnish with fresh herbs or cheese if desired.
Notes
- If you're making a larger batch, you can sauté the mushrooms and onions ahead of time and refrigerate them to save time on busy nights.
- Adjust seasoning to suit your preferences, and don't be afraid to experiment with different vegetables or cheese varieties.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 265Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 215mgSodium 359mgCarbohydrates 6gFiber 2gSugar 2gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Mushrooms: Button mushrooms are commonly used for this recipe, but feel free to try portobello, shiitake, or cremini mushrooms for varied flavor profiles.
- Eggs: Choose eggs that are fresh for the best texture and flavor. Free-range or organic eggs are ideal.
- Onions: Yellow or red onions work best for caramelization due to their sweetness. Avoid using raw onions, as they may overpower the dish.
- Seasoning: Salt and pepper are essential for bringing out the flavors, but be sure to add them gradually. You can also try seasoning with a dash of garlic powder or paprika for extra zest.
Variations and Substitutions
- Vegan option: Substitute eggs with a chickpea flour batter or tofu for a plant-based alternative.
- Add vegetables: Incorporate bell peppers, spinach, or tomatoes for added nutrition and flavor.
- Different cheeses: Experiment with goat cheese, feta, or mozzarella for different textures and tastes.
- Meat lovers: Add cooked bacon or ham for a meaty twist to your omelette.
Storage Options
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
- Freezing: Freezing omelettes is not ideal, but you can freeze the sautéed mushroom and onion mixture to use in future omelettes.
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