Easy Breakfast Recipe - How to Make a Cheese Mushroom Omelet / Omelette
If you have eggs, you have breakfast.
Do you agree? Perhaps you do… but wait! Why not turn your eggs into a savory breakfast? Instead of just having the simple hard boiled eggs every morning, why not make some fried eggs, sunny side up, scrambled, or an omelet?
Yes, an omelet! A deliciously healthy and cheesy mushroom omelet! And if you’re quite an adventurer when it comes to food, then there's no excuse why you shouldn't try making this scrumptous, cheesy mushroom omelet right in your own kitchen. Once you’ll find this savory and fluffy egg dish lying down on your early morning breakfast table, I’m sure right before its gone you’ll be asking yourself, “why didn’t I make some more?”
So go ahead, why not try to make one for you and your family at home. This quick-and-easy cheesy mushroom recipe is not just easy on the budget but its also packed with nutrients that’s so healthy for your body - not just for breakfast but also ideal for a quick snack or light meals.
Ingredients
- 3 tbsp extra virgin olive oil (or any vegetable oil)
- 1 medium onion, chopped
- ½ cup mushrooms (button or chestnut), washed & sliced
- ½ cup cheddar or parmesan cheese, grated
- 4 cherry tomatoes (sliced into halves)
- ¼ cup spinach
- 3-4 large eggs, lightly beaten
- pinch of salt
- pepper to taste
- milk or cream (optional)
Check out these Omelet Makers:
Preparation
- Heat 2 tbsp of extra virgin olive oil or any vegetable oil in a large skillet. Add the chopped onions and sautee for about 3-4 minutes over medium heat or until onions become translucent.
- Stir in the mushrooms and cook for a few more minutes until they start to soften. Add the spinach leaves and continue cooking and stirring.
- Add the sliced cherry tomatoes and stir for just about a minute before finally taking the cooked mixture out of the pan and placing it into a bowl of grated cheddar or parmesan cheese. Set aside.
- Over medium heat, reheat the same skillet with a tablespoon of vegetable oil. Pour in the lightly beaten eggs and cook for a few minutes until slightly set.
- Spoon the previous (mushroom) mixture over the half part only of the omelet and spread evenly. Then by using a spatula, flip the other half of the omelet over to cover the part with mushroom mixture.
- Continue cooking for just about a minute or two before finally removing the omelet from the heat. Serve hot.
Afiyet olsun!
Note:
- You can also use mozzarella or parmesan cheese to make a cheesy omelet.
- You can also add just a little amount of cream or milk to the egg mixture to give your omelet a fluffy texture.
- If you’re not the “cheesy” type, you may still find this mushroom recipe great even without the cheese.
- This is a vegetarian recipe.
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