MUSHROOM AND CHEESE OMELET
Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.
Provided by Katie Workman
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
- Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
- Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.
P90X MUSHROOM OMELET LEVEL ONE
Make and share this P90x Mushroom Omelet Level One recipe from Food.com.
Provided by karen in tbay
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl lightly beat the egg whites with a fork and season.
- Over medium heat cook the vegetables til tender in small nonstick pan coated with cooking spray.
- Add egg mixture til set on bottom then sprinkle cheese over top.
- Fold omelet in half and cook til cheese is melted and eggs are set.
Nutrition Facts : Calories 186.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 8.9, Sodium 592.9, Carbohydrate 4.3, Fiber 0.7, Sugar 2.7, Protein 32.5
MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
More about "p90x mushroom omelet level one recipes"
P90X DIET PLAN- EVERYTHING YOU NEED TO KNOW - FIT FOODIE LIFESTYLE
From fitfoodielifestyle.com
HEALTHY MUSHROOM OMELETTE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHEESY MUSHROOM AND SPINACH OMELET - THE CHUNKY …
From thechunkychef.com
MUSHROOM SWISS OMELET - BAKE IT WITH LOVE
From bakeitwithlove.com
MUSHROOM OMELET RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
P90X MUSHROOM OMELET LEVEL ONE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MUSHROOM OMELETTE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
MUSHROOM & PARMESAN OMELETTE - JULIA'S CUISINE
From juliascuisine.com
FLUFFY MUSHROOM OMELET - EVERYDAY DELICIOUS
From everyday-delicious.com
MUSHROOM OMELETTE - SUM OF YUM
From sumofyum.com
MUSHROOM OMELETTE - LOVE & GOOD STUFF
From loveandgoodstuff.com
BEST MUSHROOM OMELETTE RECIPE — EATWELL101
From eatwell101.com
P90X RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
MUSHROOM OMELETTE - CRAVING TASTY
From cravingtasty.com
CHEESY MUSHROOM OMELETTE RECIPE | GOOD FOOD
From bbcgoodfood.com
P90X MUSHROOM OMELET - LEVEL I - BIGOVEN
From bigoven.com
P90X MUSHROOM OMELET - LEVEL II RECIPE | SPAR - RECIPEBRIDGE
From recipebridge.com
30 SATISFYING HIGH PROTEIN, LOW CARB RECIPES #P90X
From marvelousmommy.com
P90X PHASE 1 RECIPES - FITNESS FATALE
From fitnessfatale.com
OMELETE, MUSHROOM - LEVEL I - P90X RECIPE | S - RECIPEBRIDGE
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love