Mushroom Omelette for One
Treat yourself to a simple yet indulgent breakfast or brunch with this savory Mushroom Omelette for One. Perfectly portioned for solo enjoyment, this quick and easy recipe features golden, sautéed mushrooms nestled in a fluffy two-egg omelette enhanced with creamy milk, gooey melted cheddar cheese, and a touch of butter for richness. Seasoned simply with salt and black pepper, this dish shines with its earthy, cheesy flavor, while optional fresh parsley adds a burst of color and freshness. Ready in just 12 minutes from start to finish, this one-pan wonder is ideal for a hassle-free yet satisfying meal. Whether you're a fan of breakfast comfort food or need a fast yet flavorful protein-packed dish, this mushroom omelette is sure to hit the spot.
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Recipe Information
Ingredients
- 2 large eggs
- 100 grams fresh mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 30 grams cheddar cheese
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon chopped parsley (optional)
Instructions
Clean the mushrooms with a damp cloth or rinse them briefly and pat them dry. Thinly slice them.
Grate the cheddar cheese and set it aside.
In a medium-sized bowl, crack the eggs. Add the milk, salt, and black pepper. Whisk until well combined and slightly frothy.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt.
Once the butter is bubbling, add the sliced mushrooms to the skillet. Sauté them for 3-4 minutes, stirring occasionally, until they're golden brown and tender. Remove the mushrooms from the skillet and set aside.
Lower the heat slightly and pour the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes, or until the edges begin to set.
Sprinkle the cooked mushrooms and grated cheddar cheese over one half of the omelette. Use a spatula to gently lift the edges of the omelette and tilt the pan to allow the uncooked egg to flow to the edges.
Let the omelette cook for another 1-2 minutes, or until it's almost fully set but still slightly soft in the center.
Gently fold the empty side of the omelette over the side with the mushrooms and cheese. Cook for an additional 30 seconds to 1 minute to melt the cheese and finish cooking.
Slide the omelette onto a plate, garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 212 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 599 mg | 13% | |
*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.
