Parsley adds a bright, fresh flavor to this hearty mushroom and cheese omelet.
Cook time: 8 Minutes
Prep time: 7 Minutes
Idle time:
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Ingredients
- 2 tsp Unsalted Butter
- 1 medium shallot minced (or 1/2 small onion)
- 1/2 cup sliced mushrooms
- 2 Eggs
- 1 pinch salt
- 1 pinch Black Pepper
- 1 tbsp cream
- 2 tsp chopped parsley
- 1/8 cup grated Gruyere
Instructions
- In a small skillet, heat butter over medium heat until melted and bubbly. Add shallots and mushrooms. Cook for five minutes.
- In a small bowl, whisk eggs, salt, pepper, cream, and parsley until well blended.
- Add egg mixture to skillet, cover, and cook 2-1/2 minutes, adding grated cheese for the final minute.
- Transfer to serving plate
Additional information
Nutrition Facts
Open-Faced Mushroom Omelet Recipe
Amount Per Serving
Calories 494
% Daily Value*
Sodium 545mg
23%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
You can substitute any good melting cheese such as cheddar. And if you're feeding a family of four, the recipe can be quadrupled. (Just cook it in a larger pan.)
Nutrition Facts
Open-Faced Mushroom Omelet Recipe
Amount Per Serving
Calories 494
% Daily Value*
Sodium 545mg
23%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
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You can substitute any good melting cheese such as cheddar. And if you're feeding a family of four, the recipe can be quadrupled. (Just cook it in a larger pan.)
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