What’s an omelette without some mushrooms in it? Well, that’s still an omelette, but an omelette with mushroom is just old school. Have you ever thought about adding some more stuff to your omelette? Tomatoes and bell peppers are always in your list, but adding some mushrooms could be a cherry on top.
If you are a mushroom lover, then mushroom omelette is a must try when it comes to grabbing a quick, yummy breakfast. It’s exceptionally well as a breakfast and can be served to kids as well.
So, let’s jump into how you can possibly make the yummiest mushroom omelette for breakfast:
Ingredients:
- 2 organic eggs (regular eggs are fine too)
- 5 cups of sliced mushrooms
- 2 – 3 cloves of chopped garlic
- 1 – 2 chopped green chillies
- 1 small sized sliced onion
- ¼ cups of sliced capsicums
- 1 pinch of turmeric (it’s totally optional if you don’t like the turmeric smell)
- Salt as per your taste
- 1 pinch of cumin
- 1 pinch of pepper powder
- 2 tablespoon of olive oil
- A few organic chopped coriander leaves
- Dried herbs as per your preference
NOTE: 1 cup is equal to 240ml
Quick Recipe:
- Beat both the eggs with salt, pepper and turmeric. Beat them well and set aside.
- On a pan, sauté garlic, cumin and chilli in hot oil until the garlic turns out to have a pleasant smell.
- Sauté the mushrooms and onions and cook it till it has roasted.
- Garnish the coriander leaves and set it aside.
- Now take the beaten eggs, add another tablespoon of oil to the pan and pour the eggs.
- Once the eggs are set, put the roasted mushroom and flip the egg to cook the other side. Make sure that the eggs cook well enough.
- Serve this omelette hot!
NOTE: If you’re a lazy bum, here one solution we have for you: prepare the mushroom filling all at once and keep reheating and using them every time you make the omelette. That sounds good, right?
How To Make Mushroom Omelet?
- Now get into action by slicing the half-a-cup of mushrooms and onions. Chop the garlic cloves, the green chillies and the handful of coriander leaves. On top of that, feel free to add bell peppers, carrots, cabbage and any other vegetables of your choice. And then set this aside.
- Now take the eggs and break them to a bowl. Put salt, turmeric powder and pepper. And you’re not a fan of yolk, you can even use 3 egg whites to make your mushroom omelette.
- Beat the eggs nice and elegant.
- So, now that you are done with the reading the ingredients let’s jump into making the omelette. Heat up the pan, add 2 tablespoons of oil and heat sauté the onions, cumin and green chillies till it smells nice.
- Add in the mushrooms and onions. Sauté them until they are well roasted and has the golden colour texture.
- At this point, add the coriander leaves and stir the mixture.
- Set the sautéed mushrooms aside. Now add another tablespoon of oil for the final step. If the pan is too hot, make sure to switch off the stove for a while till the pan cools down; otherwise, it may burn the egg.
- Pout the egg breakdown.
- Allow the omelette to set down a bit till you add the mushroom mixture.
- Once the egg cooks, flip the egg to cook the other side.
- And you’re good to go. Serve it hot with 1 or 2 slices of toasted slices of bread and black coffee.
Nutritional Value:
Calories: 292kcal | Carbohydrates: 19g | Fat: 17g | Protein: 13g | Saturated Fat: 3g | Sodium: 284mg | Cholesterol: 327mg | Fiber: 4g | Potassium: 513mg | Sugar: 9g | Vitamin C: 77.6% | Vitamin A: 33% | Calcium: 8.5% | Iron: 11%
Final Words:
Mushrooms are by far the most versatile ingredient of all times. With a meaty, yet rich texture, it puts in a great flavour, especially to vegetarian dishes. Mushrooms qualify to say that they are pretty elegant and delicious, and when homecooked, they are substantial.
As compared to a classic French omelette, mushroom omelettes are a great nutritional bargain. It’s savoury, easy to make and a great meal that you can prepare in under 15 minutes. Try this and let us know how it goes!