Green Onion and Mushroom Omelet
Start your day with the savory perfection of a Green Onion and Mushroom Omelet, a quick and satisfying breakfast rich in fresh flavors and wholesome ingredients. This fluffy three-egg omelet is elevated by the earthy richness of sautéed mushrooms and the sharp, herbal brightness of green onions, cooked to perfection in just 20 minutes. A touch of milk keeps the eggs creamy, while optional melted cheese adds indulgent texture and depth. Perfect for busy mornings or a light, healthy brunch, this recipe balances simplicity with gourmet flair, all while being customizable to your preferences. Serve it hot, garnished with extra green onions, for a protein-packed start to your day!
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Recipe Information
Ingredients
- 3 large eggs
- 2 stalks green onions
- 1 cup mushrooms
- 2 tablespoons milk
- 1 tablespoon butter
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons shredded cheese (optional)
Instructions
Crack the eggs into a mixing bowl and whisk them together with the milk, salt, and black pepper until fully combined. Set aside.
Wash the green onions and mushrooms thoroughly. Finely chop the green onions and slice the mushrooms into thin pieces.
Heat a nonstick skillet over medium heat and add the butter. Let it melt and coat the pan evenly.
Add the chopped green onions and sliced mushrooms to the skillet. Sauté for 2-3 minutes, stirring often, until the mushrooms are softened and the green onions are fragrant. Transfer the sautéed vegetables to a plate and set aside.
Lower the heat to medium-low and pour the whisked eggs into the same skillet. Tilt the skillet to spread the eggs out evenly and let them cook undisturbed for about 1-2 minutes, or until the edges begin to set.
Sprinkle the sautéed green onions and mushrooms over one half of the omelet. If using shredded cheese, add it on top of the vegetables at this point.
Carefully use a spatula to fold the other half of the omelet over the filling, creating a half-moon shape. Continue cooking for an additional 1-2 minutes until the eggs are fully set and the cheese, if added, is melted.
Slide the omelet onto a plate and serve immediately. Garnish with additional chopped green onions if desired.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 256 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
