Omelet with Onions and Mushrooms
Start your day with a savory twist by making this easy yet flavorful Omelet with Onions and Mushrooms. Featuring tender sautéed mushrooms and caramelized onions folded into fluffy, seasoned eggs, this recipe strikes the perfect balance of comfort and sophistication. With just a handful of simple ingredients, including butter for richness and a touch of parsley for optional garnish, this breakfast favorite can be prepared in under 25 minutes. Ideal for two hearty servings, it’s a versatile dish that works equally well for brunch or a quick dinner. Whether you’re drawn by the sizzling aromas or its golden, melt-in-your-mouth texture, this delightful omelet delivers on taste and ease. Keywords: omelet recipe, onions and mushrooms, savory breakfast, quick brunch ideas, easy egg recipes.
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 medium, finely chopped onion
- 100 grams, thinly sliced mushrooms
- 2 tablespoons milk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon, freshly ground black pepper
- 1 tablespoon, chopped (optional for garnish) parsley
Instructions
Step 1: Crack the eggs into a mixing bowl and beat them lightly. Add 2 tablespoons of milk, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper. Whisk together until well combined.
Step 2: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.
Step 3: Add the finely chopped onion to the skillet and sauté for about 3 minutes, or until the onion becomes translucent.
Step 4: Add the thinly sliced mushrooms to the onions and continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and any liquid they have released has mostly evaporated.
Step 5: Pour the beaten egg mixture over the sautéed onions and mushrooms in the skillet.
Step 6: Allow the eggs to cook undisturbed for about 1 to 2 minutes or until the edges start to set.
Step 7: Gently lift the edges of the omelet with a spatula, tilting the pan to let uncooked eggs flow to the edges.
Step 8: Once the eggs are mostly set but still slightly runny on top, fold the omelet in half.
Step 9: Cook for another 1 to 2 minutes, or until the omelet is cooked to your liking.
Step 10: Slide the omelet onto a plate. Garnish with freshly chopped parsley if desired. Serve immediately.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 930 mg | 20% | |
*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.
