WILD RICE MUSHROOM OMELET
Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. -Bonnie Bourdeau Akeley, Minnesota
Provided by Taste of Home
Time 40m
Yield 7 omelets.
Number Of Ingredients 18
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley., In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets., For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired.
Nutrition Facts : Calories 365 calories, Fat 25g fat (11g saturated fat), Cholesterol 462mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
WILD MOREL MUSHROOM AND CHEESE OMELET
We had an abundance of Morel Mushrooms in our area this year so I had enough to use in this fantastically cheesy omelet.
Provided by Holly Grier- Wallace
Categories Other Main Dishes
Time 20m
Number Of Ingredients 10
Steps:
- 1. Crack eggs in a bowl and add milk, whisk until well blended.
- 2. Add diced Velveeta cheese, mushrooms, onion, garlic, butter (dice the stick butter into small pieces or small dollops if using soft butter), sour cream, cream cheese & herbs and stir well.
- 3. Heat olive oil in a skillet on medium high.
- 4. Add omelet mix to the skillet and cook, stirring constantly, for 5-7 minutes (until the cheese has melted well). Once the dish starts to bubble, turn the heat down to medium and continue to stir (you don't want the eggs and cheese to stick to the bottom of your skillet). Top with shredded cheddar cheese and serve with biscuits & jam and some fresh fruit on the side!
- 5. ****Alternates**** I like to add seasonal vegetables to my omelets as well; fresh green or yellow peppers, fresh garden herbs (cilantro and basil are my favorites), even diced squash or zucchini tastes good! **All of my measurements are approximate, so don't feel like you have to have the exact amount here and there ~ I really need to write down my recipes as I go!**
WILD MUSHROOM AND GRUYèRE CHEESE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Sauté Vegetarian Quick & Easy Pan-Fry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
- Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.
WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Quick & Easy Spring Swiss Cheese Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 Servings; can be doubled or tripled
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
- Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.
WILD MUSHROOM OMELETTE
Make and share this Wild Mushroom Omelette recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat half the oil in a pan, add the mushrooms and cook for 5 minutes until brown. Set aside.
- Heat the rest of the oil in the same pan and add the beaten egg, let sit until the egg starts to set then sprinkle on black pepper, mushrooms, cheese and parsley and let stand for another 3 minutes or until egg is cooked through.
- Fold in half and serve.
Nutrition Facts : Calories 222.1, Fat 16.9, SaturatedFat 4.1, Cholesterol 423, Sodium 143.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.9, Protein 14.7
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- Preheat your oven to 475 degrees (full whack), or get your grill nice and hot. Heat an 8-inch nonstick, ovenproof frying pan.
- Add a couple of glugs of extra-virgin olive oil. Depending on the size of your mushrooms, leave any small ones whole but tear, break or slice the larger ones up. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
- Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili and leave to fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil. Once the mushrooms have got some color going on, after about 3 to 4 minutes, add the butter and a squeeze of lemon juice to give a nice twang — don't go overboard here, you don't need much — and toss again, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side.
- Pour the beaten eggs on top immediately, adding the mushrooms and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.
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5/5 (1)Total Time 20 minsCategory BreakfastCalories 2120 per serving
- Add all the ingredients for the sauce into a mini-prep or a blender. Pulse until the consistency looks good. Taste and adjust the seasoning.
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- When the mushrooms begin to lose their moisture, add in the salt. Continue to cook until the moisture has evaporated and your mushrooms look tender and delicious.
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