Mushroom And Herb Omelet
(2 servings) Printable Version
In a medium skillet at just above medium heat, saute the mushrooms in half the butter (1 teaspoon) until tender; set aside.
In same skillet, melt half of the remaining butter (1/2 teaspoon). Pour half of the egg mixture into skillet. Cook, lifting edge to allow uncooked portion to flow underneath. When almost set, spoon half of the mushrooms over half of the omelet. Fold other half over the mushrooms; slide onto a serving plate.
Repeat with remaining ingredients.
This recipe has roughly 8 grams of carbohydrates.
If all the ingredients are fresh, this omelet will be a huge success. I tried with canned mushrooms once and it just wasn't the same.
Mr Breakfast would like to thank newjerseygal for this recipe.
Recipe number 1182. Submitted 2/11/2004.
Comments About This Recipe
What do you think of Mushroom And Herb Omelet?
From Suzanne S.
Overall Average Rating =(out of 5)
Based on 5 votes.
Added two slices of Swiss cheese to each one and they were great.
Comment submitted: 5/18/2013 (#15888)
Great Breakfast! I sauteed the mushrooms in a little Worcestershire Sauce and added a little 'Better Than Bouillon' beef flavoring before I folded them into the omelet and I loved it.
Comment submitted: 3/8/2013 (#15332)
I used coconut oil instead of butter. Great recipe!
Comment submitted: 10/20/2012 (#14685)
From jerry r.
Awesome and too good for health also.
Comment submitted: 5/5/2011 (#12650)
From K. T. G.
Turned out very good. Also sprinkled with grated Parmesan at the end. Mmmm.
Comment submitted: 1/22/2010 (#9509)
Cool axaming. It was great.
Comment submitted: 5/28/2007 (#2532)
From Checkers (Team Breakfast Member)
Excellent! Fresh herbs and sauted mushrooms went so well together. Shame on you Mr Breakfast... now my wife thinks I can cook and I have to make breakfast tomorrow too!
Comment submitted: 8/18/2006 (#174)
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