Mushroom And Green Onion Omelet Recipes

MUSHROOM AND GREEN ONION OMELET

Steps:

• 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.

MUSHROOM, SCALLION, AND CHEESE OMELET

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.

GREEN ONION AND MUSHROOM OMELET

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.

GREEN ONION AND MUSHROOM OMELET

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.

MUSHROOM PEPPER OMELET

Steps:

• In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.