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Mushroom omelet

2011 August 29

One of the simplest, healthiest and low carb meals.  A mushroom omelet made with sliced sauteed Swiss browns and greens dressed with homemade French dressing.  Sometimes I add slow roasted cherry tomatoes with the mushrooms to fill the omelet and they add a lovely sweetness.

There were around 4 ingredients used for lunch today and it was lovely (all it was missing was a glass of white wine – next time).

mushroom omelet

mushroom omelet

mushroom omelet

Recipe for mushroom omelet

2 eggs
1 20ml tblspn cold water
Sea salt and freshly ground black pepper to taste
2 tspns oil, butter or margarine
Green onions, basil and continental parsley, chopped finely
100g brown, white or field mushrooms, sliced (the field ones might have to be halved and quartered before slicing)
120g cherry tomatoes (optional)

50g washed and dried rocket or mixed lettuce
1 tblspn French dressing

Preheat oven to 150C.  Halve cherry tomatoes and place cut side up on baking paper lined baking tray.  Roast for 45 minutes, or until slightly caramelised.  Set aside.

Add 1 teaspoon of butter and mushrooms to a heavy based, medium sized saucepan and saute over medium/high heat for a few minutes, stirring occasionally, until just softened.

Add eggs, water, herbs and seasoning to jug and whisk until combined well.

Add cooled tomatoes to mushroom mixture and combine.

In a non-stick, 15cm (across the base) frypan, add the other teaspoon of butter and melt over medium/high heat then brush over the entire base of the pan.

Pour in egg mixture so it covers the base entirely and, using a wooden spoon, make gentle swirling motions within the omelet for 20 seconds or so until you can see cooked bits among the raw omelet.  Cook further untouched for 1 minute, or until omelet has cooked around the edges and underneath then, using a slotted spoon to drain well, spoon mushroom and tomato mixture onto one half of the omelet.

Turn heat down to low/medium then flip over other side of the omelet onto the mushrooms using an egg flip and continue cooking for a further minute or two until cooked through.

Serve immediately with dressed salad.

Serves: 1

Note:  to serve 2 or more, increase recipe as desired, use a larger frypan and cook as above then slice into servings.

Mushroom omelet recipe inspired by the Sonoma Diet book

    One Response leave one →
    1. May 21, 2012

      This looks like a perfect brunch/lunch! I also love salads with the light vinaigrette dressing. I’ve bookmarked both recipes! Thanks for sharing!

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