Overstuffed Mushroom Omelet
- SERVES
- 2
- COOK TIME
- 7 Min
Eggs are one of the fastest foods we can make, and when we team them with sauteed mushrooms, they're also one of the most delicious. Our Overstuffed Mushroom Omelet isn't just for breakfast -- it can serve as a great lunch or light supper, too.
What You'll Need
- 2 tablespoon butter, divided
- 4 ounce sliced mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs, beaten
- 1/4 cup shredded Swiss cheese
What to Do
- In a medium skillet, melt butter over medium heat. Add the mushrooms, salt, and pepper and saute 3 to 5 minutes, or until mushrooms are golden; remove from skillet and set aside.
- Melt remaining butter in skillet. Add eggs and stir gently 1 minute; stop stirring and allow egg to set up for 1 to 2 minutes. Top eggs with half the mushroom mixture, sprinkle with Swiss cheese, and fold in half. Top with remaining mushroom mixture and serve immediately.
Notes
- Nothing goes better with an omelet than home fries!
- For more tasty mushroom ideas, check out our collection of 28 Mouthwatering Mushroom Recipes.