Mushroom and green onion omelet

Name: Mushroom and green onion omelet
Ingredients: 3 medium eggs; 7 medium button mushrooms; 2 green onions; 1 tablespoon oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Mushroom and green onion omelet by Mirabela K. - Recipia

Mushrooms release water as they cook; the mushroom and green onion omelet has browned edges and a soft middle. The eggs hold the mushrooms and green onions together, and the slices are served warm, with the mushroom pieces still visible. I slice the green part of the onion into thin rounds so it’s evenly distributed through the omelet. Prep: 10 minutes. Cook: 9 minutes. Total time: 19 minutes. Servings: 2. Approximately 185 kcal and 12 g protein per serving.

Ingredients

3 medium eggs
7 medium button mushrooms
2 green onions
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Clean the mushrooms and green onions. Slice the mushrooms and cut the green onions into thin rounds. 2. Beat the eggs in a bowl. 3. Heat the oil in a pan, then add the mushrooms and green onions. Cook over medium heat for 5 minutes, until softened and the liquid has evaporated. Add the salt and pepper. 4. Pour the beaten eggs over the mushrooms. Cook the omelet over medium-low heat for 4 minutes, until set, then transfer it to a plate.

Notes

You can use brown mushrooms instead of white ones; the omelet is still vegetarian, but it contains eggs. Serve it with pickled green tomatoes or a seasonal salad. Store it in a sealed container in the fridge for up to 3 days, though the texture is better when it’s fresh. Small mushrooms are quick to slice; slice larger ones more thinly, as thick slices can stay firm once the eggs have set. If liquid has collected in the pan, leave the mushrooms to cook until it evaporates, or the omelet may turn out watery.