Mushroom Omelette Recipe for Weight Loss
The Mushroom Omelette Recipe is a dish prepared by whisking eggs and cooking them with sautéed mushrooms. It makes for a rather classic breakfast or brunch option due to the earthy flavors it brings along with the creamy texture of eggs.
Mushroom omelette is done when mushrooms are fried in a minimum butter or olive oil until they soften and change color to light brown. Meanwhile, whisk eggs mixed with salt and pepper into another bowl.
Lastly, place a non-stick skillet over medium heat, melt butter or heat oil. Pour the beaten eggs into the pan letting it cook for just a few seconds until the edges have just begun to set. Use a spatula to lift the edges of the cooked omelet; tilt the pan so that the uncooked egg floes to the edges and continue doing it for a couple of times until it is mostly set but wet on top.
Make the omelet neater by spreading out cooked mushroom, onion, diced bell pepper, and shredded cheese over the folded half-moon omelet. Fold the other half over.
Cook a minute or two longer until the cheese is melted and then the eggs set. Slide onto a plate, and your great choice of fresh herbs to garnish with.
Enjoy it as a perfectly satisfying meal in itself or served over toast, salad, or any other favourite breakfast item.
You may also like to check other recipes:
Egg Omelette with Potato Chips and
Mushroom Omelette Recipe
Mushroom Omelette Recipe is a dish made by whisking eggs and cooking them with sautéed mushrooms.
Ingredients
- Mushrooms – 200 gms.
- Eggs – 3 No.
- Oil – 2 tbsp.
- Onions – 2 tbsp.
- Salt – ½ tbsp.
- Black pepper powder – ½ tbsp.
- Cheese block – to top
- Capsicum – 2-3 tbsp.
Instructions
- Heat 2-3 tablespoons oil in a pan, add onions, and sauté until transparent.
- Wash and cut the mushrooms into little pieces before adding them to the curry.
- Sprinkle with salt and black pepper powder while cooking on low heat.
- Cook for 3-5 minutes, once done transfer to a different bowl.
- Break the eggs into a bowl and mix with a little salt and black pepper powder; Whisk.
- After preparing the mushroom curry, pour the remaining oil into the pan and mix in the egg whisk.
- Cook for a minute and grate cheese over the Omelette to make it soft and cheesy.
- Put capsicum and fried mushrooms. Cook for a minute or two on low heat with the lid closed.
- Gently turn half of the mushroom Omelette recipe and serve while still hot.
Recipe Video
How to make mushroom Omelette recipe:
1. Heat 2-3 tbsp. oil in a pan, add onions and sauté for a while till they turn translucent.
2. Wash and cut mushrooms into small pieces, add them to the curry.
3. While cooking on low flame sprinkle a little salt and black pepper powder. Cook for 5 minutes, when mushrooms turn soft and tender transfer to another bowl and keep aside.
4. Break eggs in a bowl and add a little salt and black pepper powder, whisk well.
5. After making mushroom curry, in the leftover oil pour egg whisk and spread throughout the pan.
6. Grate cheese over the Omelette to get a soft and cheesy texture.
7. Top with capsicum pieces and cooked mushrooms. Cook for a minute or two with low flame and lid covered.
8. Gently flip half side and serve the mushroom Omelette recipe while it’s hot.
Watch this mushroom omelette recipe video on Youtube.
Here are some tips to make a perfect mushroom omelette:
For the mushroom omelet, sauté sliced mushrooms in a little butter or olive oil, until softened and lightly browned. Reserve a pinch of salt and a few grinds of pepper for the eggs when they scramble. As you sauté the mushrooms, beat eggs in a bowl.
Meanwhile, melt butter or heat oil in a non-stick skillet on medium. Add beaten eggs and cook for a few seconds until just the edges set. Use a spatula to push cooked egg to the side of pan and tilt pan allowing liquid egg to flow to the edges. Do that a few times till it’s almost set but still runny on top.
Pour the half of the omelet over the cooked mixture of mushroom, onion and chopped bell peppers if used; fold over the remaining half of the omelet to a half moon over the fillings.
Cook another minute or two until cheese melts and eggs just barely set. Slide the mushroom omelette onto a plate; if you like, sprinkle herbs on top.
Serve with favorite breakfast, toast, and/or salad in order to enjoy it fresh and hot.
