Mediterranean Diet Omelet with Onions and Mushrooms
Brighten your breakfast or brunch with this flavorful Mediterranean Diet Omelet with Onions and Mushrooms! Packed with sautéed onions, earthy mushrooms, creamy feta cheese, and a fragrant medley of fresh parsley and basil, this omelet delivers a wholesome, nutrient-dense meal in just 20 minutes. Cooked in heart-healthy olive oil, this recipe aligns perfectly with a Mediterranean-inspired lifestyle, offering a healthy dose of protein and veggies in every bite. Whether you're whipping up a quick meal for two or indulging in a savory start to the day, this easy-to-follow recipe is sure to become a regular in your rotation. Serve it with a side of whole-grain toast or a crisp side salad for a complete Mediterranean feast!
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium onion
- 150 grams mushrooms
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh basil
- 50 grams feta cheese
Instructions
Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk them together until well combined. Set aside.
Peel and finely chop the onion. Clean the mushrooms with a damp cloth and slice them thinly.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Add the sliced mushrooms to the onions and continue to sauté until the mushrooms are browned and any liquid they release has evaporated, about 5 minutes.
Transfer the onion and mushroom mixture to a plate and set aside.
Wipe the skillet clean with a paper towel, and add the remaining tablespoon of olive oil. Heat over medium-low heat.
Pour the beaten eggs into the skillet, allowing them to spread evenly. Cook until the edges start to set, about 2 minutes.
Scatter the onion and mushroom mixture evenly over half of the omelet. Crumble the feta cheese on top.
Chop the parsley and basil finely and sprinkle them over the filling.
Using a spatula, gently fold the other half of the omelet over the filling. Continue to cook for another minute, allowing the cheese to melt slightly.
Carefully slide the omelet onto a serving plate. Cut it in half and serve warm.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 418 mg | 32% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1311 mg | 28% | |
*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.
