- Eggs 10 • 130 kcal
- Oil 1 tbsp
- Salt 1/2 tsp • 1 kcal
- Pepper 1/4 tsp
- parmesan to taste
Omelettes are the unspoken heroes of the breakfast table. They’re easy to make, easy to modify (add whatever ingredients you have on hand), and most of all, they’re healthy and delicious too! This mushroom omelette is light and fluffy, with pops of mushrooms in between. It’s perfect for those individuals who feel that cereal just won’t cut it, or for those who are following a high-protein diet. This Mushroom Omelette is not only high in protein, it’s also low in carbohydrates. The mushrooms also add vitamins, minerals, and antioxidant. This omelette is a nutrition powerhouse—the perfect way to start your day! Just add the egg mixture over mushrooms and you’re almost there.
Is Mushroom Omelette healthy?
Yes! If you’re looking to change up your breakfast routine with something healthier than sugar cereals, then look no further. This Mushroom Omelette is high in protein (thanks to the eggs and cheese), and low in carbs. The mushrooms add a lot if vitamins (like vitamin D), minerals, and antioxidants.
Tips for making the Best Mushroom Omelette
– You can precook the mushrooms if you want added flavor. Simply sauté them in a little butter until they’re golden brown and all moisture is removed.
– To make the mushrooms omelettes light and fluffy, make sure to whisk the eggs until foamy. If you want to make them really puffy, you can separate the eggs, and whisk the whites until peaks form. Mix the egg whites back into the rest of the ingredients and proceed with the recipe.
– If you have a microwave omelette maker, you can make this omelette in the microwave. Cook the mushrooms beforehand and add to the omelette maker mold. Add the egg mixture. Microwave on high (uncovered) for 50 seconds, or until set.
– If you don’t have mushrooms, you can also make this recipe with other veggies (whatever you have in the fridge!): red peppers, steamed broccoli, cooked ham, smoked chicken, or any other veggies.
How to store Mushroom Omelette
Omelettets can be stored in the refrigerator for up to 5 days. Make sure to store them in an airtight container so that they do not absorb any odors in your fridge. If you’re always in the rush in the mornings, you can make a big batch of mushroom omelettes and freeze them. Allow to cool, and wrap tightly in plastic wrap or airtight Ziploc bags. Store in the freezer for up to 3 months. When you reheat them, don’t heat it up too quickly as the eggs might split. You can reheat the mushroom omelette in the microwave (50% heat), oven, or stovetop.
How to make Mushroom Omelette
Slice the mushrooms in half from top to bottom.
Put oil in a pan and turn each mushroom upside down, place them around the pan neatly.
In a small mixing bowl, add the eggs, salt, pepper, and grated Parmesan cheese. Mix well.
Pour over the mushrooms in the pan.
Sprinkle more cheese on top. Add parsley leaves and cover.
Cook until the Mushroom Omelette is cooked through.