Mushroom Omelette Recipe for Weight Loss
Mushroom Omelette Recipe is a dish made by whisking eggs and cooking them with sautéed mushrooms. It’s a classic breakfast or brunch option that combines the earthy flavors of mushrooms with the creamy texture of eggs.
To make a mushroom omelette, you start by sautéing sliced mushrooms in a little butter or olive oil until they are cooked and slightly browned. Meanwhile, whisk the eggs in a bowl and season them with salt and pepper.
Next, melt butter or heat oil in a non-stick skillet over medium heat. Pour the beaten eggs into the skillet and let them cook for a few seconds until the edges start to set. Then, using a spatula, gently lift the cooked edges and tilt the skillet to allow the uncooked egg to flow to the edges. Repeat this process a couple of times until the omelette is mostly set but still slightly runny on top.
Now, add the sautéed mushrooms, chopped onion, diced bell peppers (if desired), and shredded cheese onto one half of the omelette. Carefully fold the other half of the omelette over the filling to create a half-moon shape.
Continue cooking the omelette for another minute or two until the cheese is melted and the eggs are fully cooked. Slide the omelette onto a plate and garnish with fresh herbs if desired.
Serve the mushroom omelette hot as a delicious and satisfying meal on its own or accompanied by toast, salad, or your favorite breakfast sides.
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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 and then transfer to another bowl.
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 recipe video on >> Youtube.
Here are some tips to make a perfect mushroom omelette:
Use fresh mushrooms: Opt for fresh mushrooms rather than canned ones as they have a better texture and flavor. Sliced button mushrooms, cremini mushrooms, or shiitake mushrooms work well for omelettes.
Sauté the mushrooms first: Before adding them to the omelette, sauté the mushrooms in butter or oil until they are tender and slightly browned. This helps enhance their flavor and prevents them from releasing excess moisture into the omelette.
Season the mushrooms: While sautéing the mushrooms, season them with salt and pepper to bring out their natural flavors. You can also add herbs and spices like thyme or garlic powder for extra depth of flavor.
Cook the omelette over medium heat: Use a non-stick skillet and heat it over medium heat. This allows the omelette to cook evenly without burning or overcooking the outside.
Whisk the eggs well: Beat the eggs thoroughly in a bowl until the yolks and whites are well combined. This ensures a fluffy and well-incorporated omelette.
Add the mushrooms to the eggs: Once the mushrooms are cooked, transfer them to a plate and let them cool slightly. Then, add them to the beaten eggs and gently fold them in.
Use the right pan size: The size of the pan should be appropriate for the number of eggs you’re using. If you’re making a one or two-egg omelette, use a small pan so that it’s easier to flip. For larger omelettes, use a larger pan.
Cook the omelette slowly: Pour the egg and mushroom mixture into the preheated pan and allow it to cook slowly. This ensures a tender omelette rather than a dry or rubbery one. You can cover the pan with a lid to help cook the top of the omelette.
Add cheese and other fillings: Once the omelette is mostly set, sprinkle shredded cheese on one side and any other desired fillings like chopped onions, bell peppers, or herbs. This adds extra flavor and texture to the omelette.
Fold and serve: Using a spatula, gently fold the omelette in half, covering the filling. Let it cook for another minute or so until the cheese melts. Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.
Keep in mind, practicing makes you better, so don’t feel down if your first omelette isn’t perfect. Have fun cooking and try different ingredients and techniques to discover your preferred mushroom omelette version.
