Omelet with Onions and Mushrooms

Elevate your breakfast game with this irresistible Omelet with Onions and Mushrooms, a perfect harmony of savory flavors and fluffy texture. This quick and easy recipe combines golden caramelized onions and earthy sautéed mushrooms with the creaminess of lightly whisked eggs, resulting in a dish that's both comforting and gourmet. A hint of milk ensures a soft and tender omelet, while a touch of butter and olive oil enhances its richness. Ready in just 25 minutes, this protein-packed meal is ideal for busy mornings or a wholesome brunch. Serve it warm, garnished with freshly chopped parsley for a pop of color and freshness, and enjoy a restaurant-quality omelet from the comfort of your kitchen! Perfect for two, this recipe is great for satisfying cravings while keeping things simple.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 0.5 medium, finely chopped onion
• 100 grams, thinly sliced mushrooms
• 2 tablespoons milk
• 2 tablespoons butter
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon, freshly ground black pepper
• 1 tablespoon, chopped (optional for garnish) parsley

Directions

Step 1

Step 1: Crack the eggs into a mixing bowl and beat them lightly. Add 2 tablespoons of milk, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper. Whisk together until well combined.

Step 2

Step 2: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Step 3

Step 3: Add the finely chopped onion to the skillet and sauté for about 3 minutes, or until the onion becomes translucent.

Step 4

Step 4: Add the thinly sliced mushrooms to the onions and continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and any liquid they have released has mostly evaporated.

Step 5

Step 5: Pour the beaten egg mixture over the sautéed onions and mushrooms in the skillet.

Step 6

Step 6: Allow the eggs to cook undisturbed for about 1 to 2 minutes or until the edges start to set.

Step 7

Step 7: Gently lift the edges of the omelet with a spatula, tilting the pan to let uncooked eggs flow to the edges.

Step 8

Step 8: Once the eggs are mostly set but still slightly runny on top, fold the omelet in half.

Step 9

Step 9: Cook for another 1 to 2 minutes, or until the omelet is cooked to your liking.

Step 10

Step 10: Slide the omelet onto a plate. Garnish with freshly chopped parsley if desired. Serve immediately.

Nutrition Facts

Serving size	453.9 grams (453.9g)

Amount per serving	% Daily Value*
Calories	743

Total Fat 60.90g	78%
Saturated Fat 22.10g	111%
Polyunsaturated Fat 3.70g
Cholesterol 813mg	271%
Sodium 1775mg	77%
Total Carbohydrate 16.10g	6%
Dietary Fiber 2.50g	9%
Total Sugars 8.30g
Protein 31.00g	62%

Vitamin D 182IU	907%
Calcium 185mg	14%
Iron 5mg	25%
Potassium 930mg	20%

*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: 74.4%

Protein: 16.8%

Carbs: 8.7%