Open-Faced Mushroom Omelet Recipe

Published on
By : Paris

Parlsey adds a bright, fresh flavor to this hearty mushroom and cheese omelet.

Summary

Print Recipe
Cook time: 8 mins.
Prep time: 7 mins.
Idle time: mins.
Level Easy
10g
Carbs
9g
Sat. fat
2g
Fibers
545mg
Sodium
19g
Protein
494kcal
Calories
10g
Carbs
9g
Sat. fat
2g
Fibers
545mg
Sodium
19g
Protein
494kcal
Calories

Ingredients

  • 2 tsp Unsalted Butter
  • 1 medium shallot minced (or 1/2 small onion)
  • 1/2 cup sliced mushrooms
  • 2 Eggs
  • 1 pinch salt
  • 1 pinch Black Pepper
  • 1 tbsp cream
  • 2 tsp chopped parsley
  • 1/8 cup grated Gruyere

Instructions

  1. In a small skillet, heat butter over medium heat until melted and bubbly. Add shallots and mushrooms. Cook for five minutes.
  2. In a small bowl, whisk eggs, salt, pepper, cream, and parsley until well blended.
  3. Add egg mixture to skillet, cover, and cook 2-1/2 minutes, adding grated cheese for the final minute.
  4. Transfer to serving plate

Additional information

Nutrition Facts
Open-Faced Mushroom Omelet Recipe
Amount Per Serving
Calories 494
% Daily Value*
Sodium 545mg 23%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

You can substitute any good melting cheese such as cheddar. And if you're feeding a family of four, the recipe can be quadrupled. (Just cook it in a larger pan.)

Nutrition Facts
Open-Faced Mushroom Omelet Recipe
Amount Per Serving
Calories 494
% Daily Value*
Sodium 545mg 23%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

You can substitute any good melting cheese such as cheddar. And if you're feeding a family of four, the recipe can be quadrupled. (Just cook it in a larger pan.)

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