GREEN ONION AND MUSHROOM OMELET
Categories Mushroom Onion Breakfast Brunch Low Carb Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
- Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat. Add half of egg mixture. Stir with back of fork until edges begin to set. Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate. Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.
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Zulqarnain Sial
[email protected]This omelet was amazing! The green onions and mushrooms were a perfect combination, and the cheese was melted and gooey. I will definitely be making this again.
Love Boy
[email protected]This omelet was a bit dry for my taste. I think I would have liked it better if I had added some more butter or oil when cooking it. The flavor was good though, and the green onions and mushrooms added a nice touch.
Robin Calhoun
[email protected]I made this omelet for breakfast this morning and it was a hit! My kids loved it, and I thought it was delicious too. The green onions and mushrooms added a nice savory flavor, and the cheese was gooey and melted perfectly. I will definitely be makin
Francis Awesa
[email protected]This omelet was easy to make and turned out great! The green onions and mushrooms added a nice flavor, and the cheese was melted and gooey. I will definitely be making this again.
Raj Kumar Rawat
[email protected]This omelet was delicious! I loved the flavors of the green onions and mushrooms, and the cheese was melted and gooey. I would definitely recommend this recipe to anyone looking for a quick and easy breakfast or brunch.
FARID KHAN
[email protected]I'm not a big fan of mushrooms, but I still enjoyed this omelet. The green onions and cheese were a nice combination, and the omelet was cooked perfectly. I would definitely make this again, but I would leave out the mushrooms.
Aduragbemi Aishat
[email protected]This omelet was a bit bland for my taste. I think I would have liked it better if I had added some more salt and pepper. The texture was also a bit dry, so I would recommend using a little more butter or oil when cooking it.
Yussuf mohamed
[email protected]This is my new favorite omelet recipe! It's so easy to make and it always turns out perfectly. I love the combination of green onions and mushrooms, and the cheese adds a nice gooey texture. I highly recommend this recipe.
Kedar Vatarai
[email protected]I made this omelet for breakfast this morning and it was delicious! I followed the recipe exactly and it turned out perfect. The omelet was fluffy and cooked evenly, and the filling was flavorful and cheesy. I would definitely recommend this recipe.
Gacha with me
[email protected]This omelet was a hit with my family! The green onions and mushrooms added a nice savory flavor, and the cheese was gooey and melted perfectly. I will definitely be making this again.