Best 13 Blue Mushroom Omelet Recipes

MUSHROOM OMELETTE

Steps:

• Mushrooms:.
• On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
• Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
• Set aside in bowl.
• Omelette:.
• Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
• Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
• When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
• As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

BACON & MUSHROOM OMELETS

Steps:

• In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.

SIMPLE MUSHROOM OMELETTE

Steps:

• Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
• Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
• Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
• Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
• Spread evenly around the pan and sprinkle the mushrooms on top.
• When one side is cooked slowly fold the omelette into half with a wooden spoon.
• Remove from the flame and serve hot.

BLUE MUSHROOM OMELET

Steps:

• Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• Sprinkle spinach evenly across the top of the mushroom and onion layer.
• Pour egg mixture over the vegetables.
• Cook until the top of the egg is set, 3 to 5 minutes.
• Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

MUSHROOM-AND-MICROGREEN OMELET

Steps:

• Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
• Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

MUSHROOM OMELET

Steps:

• Heat oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.
• Add eggs and pepper; cook 2 to 3 min. or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.

BLUE MUSHROOM OMELET

Steps:

• Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• Sprinkle spinach evenly across the top of the mushroom and onion layer.
• Pour egg mixture over the vegetables.
• Cook until the top of the egg is set, 3 to 5 minutes.
• Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

BLUE MUSHROOM OMELET

Steps:

• Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• Sprinkle spinach evenly across the top of the mushroom and onion layer.
• Pour egg mixture over the vegetables.
• Cook until the top of the egg is set, 3 to 5 minutes.
• Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

MUSHROOM OVEN OMELET

Steps:

• In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.

BLUE MUSHROOM OMELET

Steps:

• Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• Sprinkle spinach evenly across the top of the mushroom and onion layer.
• Pour egg mixture over the vegetables.
• Cook until the top of the egg is set, 3 to 5 minutes.
• Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

BLUE MUSHROOM OMELET

Steps:

• Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• Sprinkle spinach evenly across the top of the mushroom and onion layer.
• Pour egg mixture over the vegetables.
• Cook until the top of the egg is set, 3 to 5 minutes.
• Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

LUXURY MUSHROOM OMELETTE

Steps:

• Heat the olive oil and half the butter in a non-stick frying pan.
• Add the flat and chestnut mushrooms and fry for 3-5 minutes, stirring now and then, until lightly browned.
• Remove the mushrooms from the pan and set aside.
• Break the eggs into a bowl and beat together. Roughly shred half the arugula leaves and mix into the beaten eggs. Season well with salt and freshly ground pepper.
• In a separate bowl, lightly beat the cream cheese. Mix in the sun-blushed tomatoes and half the cooked mushrooms. Season the cream cheese mixture with salt and freshly ground pepper and set to one side.
• Heat the remaining butter until foaming in a large non-stick frying pan. Pour the beaten egg mixture into the pan, tilting the pan to spread it evenly, and fry until the omelette is set underneath but slightly runny on top.
• Remove the pan from direct heat and spread the cream cheese mixture over the centre of the omelette. Using a palette knife, flip over each side of the omelette over the cream cheese filling and transfer onto a warm plate.
• Meanwhile, divide the remaining arugula and the herb salad leaves among two plates.
• Cut the filled omelette on a slant into 4 even-sized portions and place 2 omelette portions each on the arugula and salad. Top the omelette portions with the remaining fried mushrooms, season with freshly ground pepper and serve at once.

MUSHROOM OMELET

Steps:

• In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes. , In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.