Mushroomelettes
Elevate your breakfast game with these irresistible Mushroomelettes—a perfect harmony of fluffy eggs, golden sautéed mushrooms, melted cheddar, and a touch of fresh parsley. This quick yet gourmet recipe combines the earthy flavor of button mushrooms with savory garlic and onion, all nestled in a creamy egg base enriched with a splash of milk. Each omelette is filled with gooey cheddar cheese and aromatic herbs, making it a comforting yet elegant dish that’s ready in just 25 minutes. Whether you’re seeking a hearty brunch or a light dinner option, these Mushroomelettes are easy to whip up and bursting with flavor, offering a delightful way to start or end your day. Ideal for vegetarians and packed with protein, they’re a crowd-pleaser for any meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 200 grams button mushrooms
- 1 small onion
- 2 cloves garlic
- 2 tablespoons milk
- 50 grams cheddar cheese
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the ingredients by thinly slicing the mushrooms, dicing the onion, mincing the garlic, grating the cheese, and chopping the fresh parsley.
In a medium mixing bowl, crack the eggs and whisk them together with the milk, salt, and black pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden brown and any released liquid has evaporated. Transfer the mushroom mixture to a bowl and set aside.
Reduce the skillet heat to medium-low and add the butter. Once melted, pour in half of the egg mixture, tilting the skillet to spread it evenly.
Cook the egg base for 1-2 minutes or until the edges start to set, then sprinkle half of the cheese, parsley, and the mushroom mixture on one half of the omelette.
Using a spatula, fold the other half of the omelette over the filling and cook for another minute, or until the cheese melts and the eggs are fully set.
Gently slide the omelette onto a plate and repeat the process with the remaining ingredients to make the second omelette.
Serve warm, garnished with extra parsley if desired. Enjoy your Mushroomelettes!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 384 mg | 30% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1365 mg | 29% | |
*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.
