Sweet and salty in the ideal proportions. The crispness of the outer edges wonderfully offsets the softness of the middle. Naturally, serve with cold milk!
| Prep Time: | 10 mins |
| Cook Time: | 9 mins |
| Total Time: | 19 mins |
| Servings: | 1 |
| Yield: | 1 omelet |
Ingredients
- 2 eggs
- 1 tablespoon milk
- salt and ground black pepper to taste
- 1 teaspoon coconut oil
- 2 mushrooms, chopped
- 1 green onions (green parts only), minced
- 1 tablespoon shredded Cheddar cheese, or to taste
Instructions
- Beat eggs together with milk, salt, and pepper in a bowl.
- Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.
- Olive oil can be substituted for the coconut oil.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 336 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 334 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
A great combination of flavors and the quantities were spot on for the number of eggs. But this is more of a “scramble” than an omelet. I like omelets that are light and fluffy kind of the the classic french omelet. I sauteed the mushrooms and scallions in a separate pan, cooked the egg in a second pan , then put the sauteed veggies and cheese on the omelet and folded it over. Why not 5 stars? The addition of milk and the cooking method. I guess everyone has an idea of what an omelet is or isn’t. I like filled omelets rather than scrambles with every thing mixed in with eggs. Years ago (like decades) I used to add milk to scrambled eggs and omelets till I learned other wise. Contrary to popular belief it does not make the eggs more moist. It adds liquid which needs to be cooked off and usually results in over cooked dry eggs. It also dilutes the egg flavor. Adding cooled melted butter on the other hand makes rich eggs. I add nothing other than salt 99% of the time.
i followed the same except that i skipped the milk. tastes absolutely amazing. i also added a pinch of red chilli powder to the beaten eggs. fantastic recipe for breakfast.
I used Portabella mushrooms and made it in an omelette pan. It was delicious and I have made it several times.
I will definitely make this many times in the future! Didn’t change a thing, but can see lots of possibilities happening too.
This is very easy and delicious! I forgot that I could use olive oil so I used vegetable oil. Still, it was very good eggs for dinner alongside with fresh bread from the bakery. This recipe makes me decide that from now on, I will make sure that I have mushrooms in the fridge to be able to whip this up anytime! This was by far the lightest but most satisfying and simple dinner I have had in ages!
I love it. I like my with a little spice so I add jalapeño to it
yes I added some fresh thyme sprinkled over surface Lightly
yes I added some fresh thyme sprinkled over surface Lightly
I saw this recipe in the Allrecipes Daily Dish e-mail and had to make it! Mushrooms for breakfast are delicious. Bravo!
I added more cheese, but, the recipe, as is, turns out great!
I have made a version of this for many years. I do scramble some breakfast sausage in with the onions and mushrooms, and also add a little sour cream to the eggs. Really ups the flavor.
Delicious! I followed the recipe, but stuffed the omelet with the veggies instead of combining them with the eggs (oh, and I used more mushrooms than called for~YUM!). Really great combo of flavors..I will be making this again and again! Thanks for sharing. 🙂