What do you do when the dinner bell rings and you aren’t in the least bit inspired to cook? I say, make an omelette!
Mushroom Omelette in the Pan
A simple omelette makes a substantial meal because you’ll get your protein and veggies all in one dish. If you add a whole grain roll or a colorful fruit salad, you’ll have a happy family.
Meaty Mushroom Omelette
And how easy is this? A few cage free eggs (notice the plug for local and cage free), a carton of mushrooms and a handful of fresh herbs.
Now I call this omelette an inspiration. Happy cooking!
Meaty Mushroom and Herbs Omelette
Serves 1
½ cup mushroom , sliced
1 tsp coconut oil
1 small shallot, thinly sliced
one clove garlic, finely minced
1 large egg
1 large egg white
1 tsp thyme
1 tablespoon parsley
1 tablespoon Parmesan cheese, shredded
1. Preheat a small nonstick fry pan over medium heat. Add coconut oil.
2. Add shallots and mushrooms. Cook 3 – 5 minutes until mushrooms are very soft. Add garlic. Cook another minute, then remove mushroom mixture to a bowl.
3. Whip eggs with thyme and parsley.
4. Spray pan with cooking spray and add egg. Allow to cook for 1 minute. Top with mushroom mixture, spreading evenly over egg. Watch egg cook until just barely set. Don’t overcook, or eggs will be rubbery.
5. Fold the omelette over and serve topped with cheese.
What’s good for me in this dish?
Eggs provide tryptophan, selenium, iodine, vitamins B2 and B12, and protein. Selenium helps protect our immune systems, and regulates thyroid hormones, and protein plays a critical role in the building of our muscles, blood, skin, hair and nails.
Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes and Alzheimers.
Free range, or cage free eggs are considered to be higher in quality nutrients such as all nine essential amino acids, and are less likely to contribute to high cholesterol levels.
Amount Per Serving
Calories: 218, Weight Watchers Points 4
Total Fat: 10.18g
Cholesterol: 189mg
Sodium: 220mg
Total Carbs: 17.33g
Dietary Fiber: 3.60g
Sugars: 7.95g
Protein: 14.53g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.
I love mushrooms. These ones look really meaty and the herbs you used surely added to the omelet’s taste.
I was surprised at how gigantic they were. I bought them pre-sliced. I’ll hae to see if I can find more like them.
delicious omelette
Great idea for brunch…especially after all that turkey.
Belinda @zomppa recently posted..Photo of the Day- Tasty Breakfast
True. It’s funny. We can’t wait for turkey day, then by the end of the day, we don’t want to look at it again for a few days.
MMMMM…gorgeous omelet! I’m totally craving some good, earthy mushrooms lately, so this would totally hit the spot. Must make one. Soon!
girlichef recently posted..¡¿Mi Caldo Verde está Rojo!
Breakfast for dinner. Can’t beat that!
I love mushrooms in my omelet …
sangeeta recently posted..sweet potatoes and water chestnut salad
They are a terrific replacement for meat, aren’t they?
Omelettes have saved more than one dinner in my house. Filled with mushrooms, yours is beautiful.
Kristen recently posted..Peanut Butter Cookie Bars with Nutella Glaze
It’s true isn’t it? I love breakfast for dinner.
Bravo to the humble egg and omelette! It’s what we’re having for lunch as soon as I can get us all together.
The Mom Chef recently posted..Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup from Fine Cooking Magazine- November-December 2010
I just love your comment. So true. The simple egg truly makes a terrific meal.
I could (and sometimes do) eat omelets morning, noon and night. This looks delicious.
Mags@otherSideofFifty recently posted..Pumpkin Toffee Cheesecake Treats For Co-Irkers
They are the perfect meal, aren’t they?
Yum! Love those big flavorful mushrrom bits. Do you usually use coconut oil for making eggs? I have never tried it.
Katie @ Cozydelicious recently posted..Pomegranate Week Finale- POM Wonderful Dinner Party
I use coconut oil more often now. We don’t see a difference in flavor and it’s a nice alternative to olive oil or vegetable oils.
I couldn’t agree more! Whenever I am not in the mood to cook, I crack open a carton of eggs and typically make eggs, bacon, and toast (Nick’s favorite dinner). I do make omelets too sometimes, with spinach, cheese, and sometimes other random veggies. I love mushrooms in my omelets but I never have them around! I should….
Have a great weekend!!
The Candid RD recently posted..Foodie Tips On Dodging Holiday Weight Gain
My husband kids me all the time because my favorite meal is a veggie omelette.
How yummy! I just had an omelette with mushrooms in it this morning!
Great way to start the day, wouldn’t you say?
Looks like a terrific omelet – I can never get mine to fold right so i am impressed. Lovely
The trick is a really great non-stick pan. Works for me every time, as long as use the right pan.
Delicious…we have omelets frequently, love them
Magic of Spice recently posted..Guest Post- Spicie Foodie with An Epiphany of the Senses
They are so versatile, aren’t they?