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mushroom and green onion omelet

(4 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

An omelet that features just veggies....no meat or cheese. Helps keep it lighter.

(4 ratings)
yield 1 -2
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mushroom and green onion omelet

  • 1/2 c
    fresh mushrooms, sliced
  • 1/4 c
    green onions, thinly sliced
  • 1 Tbsp
    butter, melted
  • 4
    eggs, beaten
  • 1 Tbsp
    water
  • 1/4 tsp
    salt
  • 1 dash
    black pepper, freshly ground1
  • 1 Tbsp
    butter
  • parsley sprigs

How To Make mushroom and green onion omelet

  • 1
    Saute mushrooms and onions in 1 tablespoon melted butter in a small skillet until tender; set aside.
  • 2
    Combine eggs, water, salt, and pepper in a medium bowl, beating with a wire whisk until blended.
  • 3
    Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add 1 tablespoon butter, and rotate pan to coat the bottom. Pour the egg mixture into the pan. As the mixture starts to cook, gently lift edges of omelet with a spatula, and tilt the pan so that the uncooked portion flows underneath.
  • 4
    Spoon the reserved mushroom mixture over half of the omelet in the pan, Loosen the omelet with a spatula, and fold the omelet in half. Carefully slide the omelet onto a serving plate. Garnish with a parsley sprig, if desired.
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