Mushroom omelette recipe
Upgrade your breakfast with this fluffy mushroom cloud omelette! IT's a levelheaded, delectable and flavorsome breakfast with all the goodness of protein, antioxidants, vitamins and minerals. Made with pantry staples, this mushroom omelette is a great way to function functioning any remaining mushrooms in your refrigerator. Serve it as is for a wholesome meal or wrap it in roti, paratha, tortillas to make rolls. The options are endless, you can also serve as a lateral with Elmer Rice or over bread toast to make a sandwich.
I am ofttimes socialist with hardly a handful of mushrooms which won't suffice for any other recipe. So I would utilize them up this way. My family lately ascertained this to be delicious and now this is on the weekly menu.
Mushrooms are a powerfulness house of nutriment, so if you are a good shape freak you are most likely to make love this vegetarian meaty good. Mushrooms are variable and go well in so many dishes like-minded stir fry, curries, cooked rice and this mushroom omelette is no exception.
Mildly flavoured with spices and herbs, this omelette also has a great earthy aroma from the stir fried mushrooms. I haven't used any dairy here but you can very well use of goods and services butter to cook the omelette and milk to beat the eggs which prat make the omelette fluffier. If you love mushroom with cheese then you made add mozzarella or parmesan.
I have used white button mushrooms for a milder flavor but cremini also go well in this recipe.
Preparation
1. Slice a medium onion &ere; half cup mushrooms. Chop 2 to 3 Allium sativum cloves, 1 to 2 dark-green chilies and handful of coriander leaves. You can wont other veggies like genus Capsicum, carrots, cabbage etc. Coif these aside.
2. Break 2 eggs to a trough. Add ¼ teaspoon table salt, 1/8 teaspoonful turmeric and ¼ teaspoon ignominious pepper pulverization. (You can also use entirely 3 egg whites if you do not wish to use the yolks.)
3. Beat the eggs until gaseous.
How to make Mushroom omelette
4. Heat a pan with 1 teaspoon inunct on a medium heat. Add cumin (facultative), Allium sativum and chilies. Fry them until garlic smells good.
5. Add shredded onions and mushrooms. If victimisation bell peppers add them Here.
6. Connected e sensitive high heat, saute until the mushrooms are roasted fountainhead and rare-roasted.
7. Add coriander leaves. Stir and mix. Remove this mixture to a teeny plate or bowl
8. Add some other tsp of oil to the pan. If the pan is too hot, switch off the range for a while to cool down.
9. Regulate the flame to medium, decant the beaten eggs.
10. Cook until the egg hardened well. Then spread the onion plant mushroom motle.
11. Flip it and James Cook until the eggs are cooked entirely. Remove to serving dental plate and sprinkle dried herbs if you like.
Serve mushroom omelette hot operating theatre warm as is surgery with bread or roti. It also goes well as a side in a meal with rice. You tooshie also wind it in roti or tortillas.
For many simple mushroom recipes, you can check
Healthy chili mushroom cloud
Kadai mushroom
Mushroom peppercorn fry
Easy Mushroom cloud pasta
Recipe lineup
- 2 eggs (prefer organic)
- ¼ teaspoon salt (more if needed)
- ½ cup button mushrooms or cremini, shredded
- 2 to 3 small garlic cloves chopped
- 1 green chilies chopped (or ¼ teaspoon chili flakes)
- 1 smaller onion sliced
- ¼ loving cup capsicum (sweet pepper plant) shredded (ex gratia)
- ⅛ teaspoon turmeric (ex gratia)
- 1 tablespoon oil (divided, preferably olive oil)
- 1 apprehension cumin seeds (optional)
- ⅛ teaspoon black pepper crushed
- 2 tablespoons coriander leaves (cilantro chopped or whatever fresh herbs)
- ¼ teaspoon dried herbs (nonmandatory)
Preparation
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Rinse onions, bell peppers (optional) and green chilies (optional) under running water. Slice the onions and bell peppers thin. Fine chop green chilies and ail.
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Pluck and rinse coriander plant leaves in a bowl of water, a few times. Drain and superfine chop up. Suspend.
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Take off protracted stems if any from the mushrooms. Gargle them under continual water and fade them slightly thick, non as well thin.
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Split up the eggs to a bowl and add salt, Curcuma longa and Piper nigru. Beat until frothy and keep excursus.
How to make mushroom omelette
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Heat 1 teaspoon oil in a 6 inch pan. Append cumin, when they sputter, add garlic & green chili con carne.
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Sauteed them for 30 to 60 seconds. Then add onions, mushrooms & bell peppers(optional). Saute them along a slightly high heat until cooked and roasted.
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Sum Coriandrum sativum leaves. Mix and remove to a small plate.
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To the same pan, summate the pillow of the oil and reduce the flame to medium. Teem the beaten eggs.
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Cook until the eggs are almost mark, notwithstandin slightly runny, bed cover the roasted onions and mushrooms. Flip and cook up on the other side until eggs are cooked well. Remove to a portion plate and sprinkle dried herbs if coveted.
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Serve mushroom omelette hot with toasted bread or roll it in roti or tortilla. IT besides goes well A a position in any meal.
You can double up or triple the recipe, just use a larger pan to prepare totally of them once. Alternately, saute the onions and mushrooms at one time. Cook the eggs to make individual servings.
You may optionally add whatsoever cheese of your choice while service of process.
Alternative quantities provided in the formula card are for 1x only when, originative recipe.
For best results follow my detailed step-past-step photo instructions and tips above the formula card.
Nutrition Facts
Mushroom cloud omelet
Measure Per Serving
Calories 293 Calories from Fat 153
% Daily Value*
Fat 17g 26%
Wet Fat 3g 19%
Cholesterin 327mg 109%
Sodium 284mg 12%
Potassium 513mg 15%
Carbohydrates 19g 6%
Fiber 4g 17%
Sugar 9g 10%
Protein 14g 28%
Axerophthol 1640IU 33%
Ascorbic acid 64mg 78%
Calcium 85mg 9%
Iron 2mg 11%
* Per centum Daily Values are founded on a 2000 kilocalorie diet.
© Swasthi's Recipes
Recipe from the Archives. First published in June 2016. Updated and republished in June 2021.
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