Green Onion And Mushroom Omelet – a delicious recipe with cremini mushrooms, butter, butter, green onions, eggs, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
2
Add mushrooms and 3 tablespoons onions; saute 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
3
Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
4
Add half of egg mixture. Stir with back of fork until edges begin to set.
5
Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
6
Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
7
Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.
300
kcal
Calories
23
g
Fat
5
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces cremini mushrooms, 2 tablespoons butter, 2 teaspoons butter, 5 tablespoons chopped green onions, and more.
Yes, Green Onion And Mushroom Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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