Best 9 Mushroom N Cheese Omelet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a quick, easy, and satisfying breakfast or brunch, look no further than the classic mushroom and cheese omelet. This versatile dish can be customized to your liking with a variety of fillings and toppings, making it a perfect option for any occasion. Whether you're a seasoned chef or a beginner in the kitchen, this article will provide you with all the information you need to create a delicious and satisfying mushroom and cheese omelet that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY MUSHROOM OMELETTE



Cheesy mushroom omelette image

Whip up a tasty omelette with this recipe

Provided by Good Food team

Categories     Breakfast, Main course, Supper

Time 15m

Number Of Ingredients 5

1 tbsp olive oil
handful button or chestnut mushrooms, sliced
25g vegetarian cheddar, grated
small handful parsley leaves, roughly chopped
2 eggs, beaten

Steps:

  • Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
  • Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
  • Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.

Nutrition Facts : Calories 391 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.7 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

MUSHROOM N' CHEESE OMELET



Mushroom N' Cheese Omelet image

Make and share this Mushroom N' Cheese Omelet recipe from Food.com.

Provided by FlyYukon

Categories     Breakfast

Time 13m

Yield 1 omelet

Number Of Ingredients 7

1 cup chopped mushroom
1/4-1/2 cup cheese
3 eggs
2 tablespoons milk
1 teaspoon butter or 1 teaspoon margarine
1/4 cup chopped onion
1 tablespoon minced garlic

Steps:

  • mix eggs and milk.
  • cook sliced mushrooms in small pan.
  • add onion and garlic to mushrooms.
  • melt margarine into frying pan or skillet, then pour eggs into it.
  • let cook for a moment.
  • add cheese and cooked mushrooms to one side of egg.
  • when firm on bottom, flip other half of egg over the mushroom filling.
  • cook, then serve.

MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

MUSHROOM OMELET



Mushroom Omelet image

If you're a mushroom fan, we've got your omelet! As you know, all you need to make it taste good is black pepper-and maybe a little cream cheese.

Provided by My Food and Family

Categories     Dairy

Time 11m

Yield Makes 1 serving.

Number Of Ingredients 5

1 tsp. olive oil
1/2 cup sliced fresh mushrooms
2 eggs, beaten
1/8 tsp. fresh ground black pepper
2 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

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.

Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 445 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

MUSHROOM, SCALLION, AND CHEESE OMELET



Mushroom, Scallion, and Cheese Omelet image

I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.

Provided by Rosa I

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 19m

Yield 1

Number Of Ingredients 7

2 eggs
1 tablespoon milk
salt and ground black pepper to taste
1 teaspoon coconut oil
2 mushrooms, chopped
1 green onions (green parts only), minced
1 tablespoon shredded Cheddar cheese, or to taste

Steps:

  • Beat eggs together with milk, salt, and pepper in a bowl.
  • Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g

MUSHROOM OMELET



Mushroom Omelet image

This tasty version of a basic omelet reminds me of my childhood when I'd help my father search for mushrooms in the forest near our home. The caraway seed really enhances the flavor of the mushrooms.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1-2 servings.

Number Of Ingredients 8

1 tablespoon butter
4 medium fresh mushrooms, sliced
1/8 teaspoon caraway seeds
1/8 teaspoon lemon-pepper seasoning
3 eggs
2 tablespoons milk
1/8 teaspoon salt
Dash pepper

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.

Nutrition Facts : Calories 181 calories, Fat 14g fat (6g saturated fat), Cholesterol 336mg cholesterol, Sodium 338mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

SPINACH MUSHROOM OMELET



Spinach Mushroom Omelet image

A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.

Provided by Dragonfly

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 15

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

Steps:

  • Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
  • Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g

MUSHROOM OVEN OMELET



Mushroom Oven Omelet image

If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
6 large eggs
1/3 cup whole milk
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese, divided
1/2 cup real bacon bits

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.

Nutrition Facts : Calories 401 calories, Fat 29g fat (16g saturated fat), Cholesterol 392mg cholesterol, Sodium 868mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS



Wild Mushroom and Gruyère Cheese Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Sauté     Vegetarian     Quick & Easy     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 8

2 tablespoons butter
4 ounces fresh morel or shiitake mushrooms, stemmed, caps sliced
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
  • Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

Tips:

  • To make the omelet even more flavorful, use a variety of cheeses, such as cheddar, mozzarella, and Parmesan.
  • For a vegetarian omelet, omit the bacon and add more vegetables, such as spinach, bell peppers, or onions.
  • If you don't have a nonstick skillet, be sure to grease it well with butter or cooking spray before cooking the omelet.
  • Cook the omelet over medium heat so that it doesn't burn.
  • Fold the omelet in half or thirds before serving.

Conclusion:

A mushroom and cheese omelet is a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a flavorful and satisfying meal that will keep you full all morning long. So next time you're looking for a quick and easy breakfast or brunch recipe, give this mushroom and cheese omelet a try!

Related Topics