Creamy Breakfast Mushroom Omelette
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This Creamy Breakfast Mushroom Omelette is a satisfying and nutritious meal! This breakfast can be prepared in just over 10 minutes! Enjoy the magic of sautéed mushrooms in this fluffy omelette!
This underrated creamy mushroom omelette is bound to be a delight to start your morning! I’d say that this omelette is a fantastic way to get you up and ready in the morning! It’s a quick recipe but it’s sure to deliver in terms of deliciousness!
When it comes to breakfast, I feel when I’m opting for an egg option, I’m usually tossed between whipping up my Classic Omelette or Fluffy Scrambled Eggs. Super basic stuff. I’m tired when I wake up in the morning, and I get really cranky! My brain isn’t fully there yet, but I know that I need a filling and satisfying breakfast to get me fully fueled and ready to actually get on with the day!
Why Make this Mushroom Omelette?
This recipe actually is fast to make, but we just don’t think of how easy and tasty mushrooms are. I have to admit I tend to forget about them too. Mushrooms are just so underrated! Here’s why you should try this recipe:
Quick to make
Minimal ingredients
Healthy
Delicious!
Ingredients for Mushroom Omelette
This ingredient list will be extremely small, which is perfect for when you’re super hungry in the morning and you’re itching to get a healthy breakfast on the table!
Eggs
Onions
Mushrooms
Butter
Salt and pepper
How to Make Creamy Breakfast Mushroom Omelette
Heat a pan on medium heat and add butter to the pan.
When the pan is hot, add sliced mushrooms and onions.
Cook for 3-5 minutes, until the mushrooms are brown and the onions are golden brown.
Transfer to a small bowl and set aside.
Now prepare the omelette. Add an egg and 2 egg whites to a small bowl.
Whisk well to combine and season with salt and pepper.
Add the eggs to the pan.
Add the sautéed onions and mushrooms over the omelette.
Put a lid on the pan and cook for 3-4 minutes.
Remove the lid from the pan when the eggs are no longer translucent.
Fold the omelette in half, serve hot, and enjoy!
What Mushrooms to Use in Breakfast Mushroom Omelette?
I like to keep things very simple when it comes to mushrooms. My favourite trio is white button mushrooms, cremini mushrooms or portobello mushrooms. I recommend all three and they are always easy to find and light on that wallet.
I prefer picking my mushrooms individually rather than getting a package of mushrooms so I can ensure quality.
Is This Mushroom Omelette Healthy?
Eggs make for a staple breakfast option for good reason. They are packed with nutrients, are a good source of protein, healthy omega-3 fats and keep you feeling full. Given a healthy blood cholesterol level, whole eggs are an amazing, low-calorie breakfast food (Source: WebMD).
While mushrooms are packed with antioxidants, especially Selenium, which is known to help protect the body against free radicals which can cause conditions like heart disease and cancer. In addition, mushrooms are packed with fibre, vitamins and minerals, and might I add - so delicious (Source: Healthline).
Watch How to Make Creamy Breakfast Mushroom Omelette Here:
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Creamy Breakfast Mushroom Omelette
Ingredients
Instructions
- Heat a non-stick pan on medium-low heat. Add half of the butter, along with the onion and mushrooms. Sauté for 3-5 minutes or until the mushrooms have slightly browned and most of the water has evaporated.
- In the meanwhile, add the eggs in a bowl and add salt and pepper to taste and whisk until well combined. Remove the mushrooms and onions from the pan and set aside.
- Wipe the pan clean and add butter to the pan. When it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly. Add the sautéed mushrooms on the eggs and spread evenly.
- Cover the pan with a lid and cook on medium low heat for 3-4 minutes. Using a spatula, gently flip the omelette to cook on the other side, about 10-20 seconds.
- Once your eggs are cooked, fold it in half and serve over warm toast!
- Heat a non-stick pan on medium-low heat. Add half of the butter, along with the onion and mushrooms. Sauté for 3-5 minutes or until the mushrooms have slightly browned and most of the water has evaporated.
- In the meanwhile, add the eggs in a bowl and add salt and pepper to taste and whisk until well combined. Remove the mushrooms and onions from the pan and set aside.
- Wipe the pan clean and add butter to the pan. When it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly. Add the sautéed mushrooms on the eggs and spread evenly.
- Cover the pan with a lid and cook on medium low heat for 3-4 minutes. Using a spatula, gently flip the omelette to cook on the other side, about 10-20 seconds.
- Once your eggs are cooked, fold it in half and serve over warm toast!
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
