Mushroom Omelette Roll

Elevate your breakfast or brunch game with this elegant Mushroom Omelette Roll, a delightful fusion of savory flavors and creamy texture. This recipe combines tender sautéed button mushrooms, fragrant garlic, and fluffy eggs enriched with milk and Parmesan cheese, all wrapped into a beautifully rolled omelette. Perfectly seasoned with herbs and spices, it achieves a balance of simplicity and sophistication. Ready in just 30 minutes, this dish is a stunning option for a quick yet impressive meal, whether for a casual morning or a special occasion. Serve it warm, sliced into portions, and garnished with fresh parsley for a restaurant-worthy presentation. Ideal for mushroom lovers, this recipe is rich in protein, low-carb, and laden with earthy, cheesy goodness!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Button mushrooms
• 5 pieces Large eggs
• 2 tablespoons Milk
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon Parsley, chopped
• 1 tablespoon Butter
• 1 teaspoon Olive oil
• 2 cloves Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Clean the mushrooms and chop them into small, bite-sized pieces.

Step 2

Heat a non-stick skillet over medium heat and add the olive oil and butter.

Step 3

Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and golden brown. Season with a pinch of salt and pepper.

Step 5

Remove the mushroom mixture from the skillet and set it aside to cool slightly.

Step 6

In a large mixing bowl, whisk together the eggs, milk, remaining salt, and black pepper until well combined.

Step 7

Heat a clean non-stick skillet over low-medium heat and lightly grease it with a small amount of butter or oil.

Step 8

Pour the whisked eggs into the skillet, spreading them out evenly to cover the bottom of the pan.

Step 9

Cook the omelette over low heat for about 5 minutes, until the eggs are mostly set but still slightly soft on top.

Step 10

Sprinkle the grated Parmesan cheese and chopped parsley evenly over the omelette, followed by the cooked mushroom mixture.

Step 11

Using a spatula, carefully loosen the edges of the omelette and gently roll it up from one side, forming a log shape. Take your time to ensure the roll holds its shape.

Step 12

Remove the omelette roll from the skillet and transfer it to a cutting board. Allow it to cool for a minute before slicing it into portions.

Step 13

Serve the mushroom omelette roll warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	530.9 grams (530.9g)

Amount per serving	% Daily Value*
Calories	690

Total Fat 54.80g	70%
Saturated Fat 18.50g	93%
Polyunsaturated Fat 1.70g
Cholesterol 976mg	325%
Sodium 1803mg	78%
Total Carbohydrate 15.60g	6%
Dietary Fiber 2.40g	9%
Total Sugars 5.70g
Protein 42.00g	84%

Vitamin D 215IU	1077%
Calcium 318mg	24%
Iron 7mg	36%
Potassium 1098mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 23.2%

Carbs: 8.6%