Spanish Mushroom Omelet
Elevate your breakfast or brunch repertoire with this irresistible Spanish Mushroom Omelet, a perfect fusion of hearty flavors and Mediterranean flair. Packed with tender button mushrooms, caramelized onion, and aromatic garlic, this protein-packed dish is seasoned with fresh parsley and cooked to golden perfection. The eggs, whisked with a touch of milk for extra fluffiness, envelop the earthy mushroom filling in a delicate fold, making every bite a savory delight. This quick and easy recipe, ready in just 25 minutes, showcases the simple yet bold flavors of Spanish cuisine, perfect for two servings of comfort and satisfaction. Whether you serve it with crusty bread or a light side salad, this omelet is sure to impress!
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Recipe Information
Ingredients
- 6 large eggs
- 200 grams button mushrooms
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons milk
Instructions
1. Crack the eggs into a medium mixing bowl. Add the milk, salt, and black pepper. Whisk until well combined, then set aside.
2. Clean and slice the mushrooms thinly. Peel and finely chop the onion and garlic. Chop the fresh parsley and set aside.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
4. Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and any released moisture has evaporated. Stir in half of the chopped parsley.
5. Transfer the mushroom mixture to a plate and wipe the skillet clean with a paper towel.
6. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Pour in the whisked eggs, tilting the pan to distribute them evenly.
7. Allow the eggs to cook undisturbed for 2-3 minutes, or until just starting to set around the edges.
8. Distribute the cooked mushroom mixture evenly over one half of the omelet. Using a spatula, carefully fold the other half of the omelet over the filling.
9. Cook for an additional 2-3 minutes until the omelet is cooked through but still slightly soft in the center.
10. Slide the omelet onto a plate, garnish with the remaining parsley, and serve immediately.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1353 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.
