BLUE MUSHROOM OMELET

facebook share image   twitter share image   pinterest share image   E-Mail share image



Blue Mushroom Omelet image

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

Provided by Carrie Mae

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 10

4 eggs
1 tablespoon whole milk
4 pinches ground black pepper
2 pinches garlic salt, or to taste
2 teaspoons olive oil
4 cremini mushrooms, sliced
2 tablespoons chopped red onion
1 cup baby spinach, coarsely chopped
½ ounce crumbled Stilton cheese
½ cup shredded part-skim mozzarella cheese

Steps:

  • Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  • Sprinkle spinach evenly across the top of the mushroom and onion layer.
  • Pour egg mixture over the vegetables.
  • Cook until the top of the egg is set, 3 to 5 minutes.
  • Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 6.3 g, Cholesterol 424.9 mg, Fat 26.9 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.2 g, Sodium 839.2 mg, Sugar 2 g

There are no comments yet!