Best Mushroom Scallion And Cheese Omelet Recipes

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MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

BACON, MUSHROOM, AND CHEESE OMELET



Bacon, Mushroom, and Cheese Omelet image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 7

3 large eggs
2 tablespoons milk
1 1/2 tablespoons unsalted butter
3 strips crisply fried bacon
1 cup baby portobello mushrooms, sliced and cooked
1/4 cup grated gruyere cheese
1 scallion, sliced thin, for garnish

Steps:

  • Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

WILD MOREL MUSHROOM AND CHEESE OMELET



Wild Morel Mushroom and Cheese Omelet image

We had an abundance of Morel Mushrooms in our area this year so I had enough to use in this fantastically cheesy omelet.

Provided by Holly Grier- Wallace

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 10

6 eggs
1 c morel mushrooms, sliced (or your favorite mushroom will work)
1 Tbsp butter
1/4 c milk
1/2 tsp salt, pepper, garlic salt, cilantro, basil (or your favorite herbs, season to taste)
1 small onion, diced
1/2 c shredded cheddar cheese
1/4 c sour cream
1 Tbsp extra virgin olive oil
4 oz cream cheese

Steps:

  • 1. Crack eggs in a bowl and add milk, whisk until well blended.
  • 2. Add diced Velveeta cheese, mushrooms, onion, garlic, butter (dice the stick butter into small pieces or small dollops if using soft butter), sour cream, cream cheese & herbs and stir well.
  • 3. Heat olive oil in a skillet on medium high.
  • 4. Add omelet mix to the skillet and cook, stirring constantly, for 5-7 minutes (until the cheese has melted well). Once the dish starts to bubble, turn the heat down to medium and continue to stir (you don't want the eggs and cheese to stick to the bottom of your skillet). Top with shredded cheddar cheese and serve with biscuits & jam and some fresh fruit on the side!
  • 5. ****Alternates**** I like to add seasonal vegetables to my omelets as well; fresh green or yellow peppers, fresh garden herbs (cilantro and basil are my favorites), even diced squash or zucchini tastes good! **All of my measurements are approximate, so don't feel like you have to have the exact amount here and there ~ I really need to write down my recipes as I go!**

MUSHROOM SWISS CHEESE OMELET



Mushroom Swiss Cheese Omelet image

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs, beaten
1/4 cup cream
2 tablespoons butter
1/4 lb mushroom, thinly sliced
1/2 garlic clove, crushed
1 pinch red pepper flakes
1/4 teaspoon fresh thyme leave
1 tablespoon sliced fresh chives
1/3 cup swiss cheese, shredded

Steps:

  • Stir cream into eggs.
  • Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
  • Stir the beaten eggs into the mushrooms over medium-high heat.
  • Heat the remaining butter in pan over medium heat.
  • Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
  • Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
  • Garnish with additional chives.

MUSHROOM N' CHEESE OMELET



Mushroom N' Cheese Omelet image

Make and share this Mushroom N' Cheese Omelet recipe from Food.com.

Provided by FlyYukon

Categories     Breakfast

Time 13m

Yield 1 omelet

Number Of Ingredients 7

1 cup chopped mushroom
1/4-1/2 cup cheese
3 eggs
2 tablespoons milk
1 teaspoon butter or 1 teaspoon margarine
1/4 cup chopped onion
1 tablespoon minced garlic

Steps:

  • mix eggs and milk.
  • cook sliced mushrooms in small pan.
  • add onion and garlic to mushrooms.
  • melt margarine into frying pan or skillet, then pour eggs into it.
  • let cook for a moment.
  • add cheese and cooked mushrooms to one side of egg.
  • when firm on bottom, flip other half of egg over the mushroom filling.
  • cook, then serve.

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