Mushroom and Caramelized Onion Omelette

This mushroom and caramelized onion omelette makes a great breakfast or brunch treat.  The tender omelette is stuffed with mushrooms and caramelized onions as well as cream and Havarti cheese.Mushroom and caramelized onion omelette.

Making the Mushroom and Caramelized Onion Omelette

I have slimmed down the recipe by using egg whites in place of one egg. If you want a more hearty omelette, four eggs could be used, instead.   

The recipe comes together in parts. First you caramelize the onions and set them aside.caramelized onions

Next cook the mushrooms until they are well browned.Caramelized Mushrooms with balsamic and brown sugar. So delicious.

Now cook your egg white mixture and add the mushrooms, onions and chives over half the eggs. Fold and serve with fresh fruit and biscuits for a satisfying start to your day.mushroom omelette

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Yield: 3

Mushroom and Caramelized Onion Omelette

Mushroom and Caramelized Onion Omelette
Caramelized onions and mushrooms give this omelette a rich and earthy taste.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 3 Tbsp olive oil
  • 1 onion, thinly sliced
  • 1/4 cup plus 2 Tbsp. water
  • Sea salt
  • freshly ground pepper, to taste
  • 8 oz. sliced mushrooms, thinly sliced
  • 12 eggs whites
  • 2 Tbsp. minced fresh chives

Instructions

  1. In a nonstick fry pan over medium-high heat, warm 1 Tbsp. of the olive oil. Add the onion and cook, stirring occasionally, until caramelized, about 20 minutes, adding 1/4 cup water when the onions start to darken.
  2. Season with sea salt and pepper. Place in a bowl and set aside
  3. Add another 1 Tbsp. of the olive oil to the pan. When it is hot, add the mushrooms and season with sea salt and black pepper. Cook, stirring occasionally, until the mushrooms are well browned, about 7 minutes. Transfer to a bowl and wipe out the pan.
  4. In a bowl, whisk together the egg whites with the remaining 2 Tbs. water and the fresh chives; season with sea salt and pepper. Warm the remaining 1 tbsp. olive oil in the pan over medium heat.
  5. Add half of the egg mixture and cook for 1 minute, gently swirling the pan to evenly distribute the uncooked egg. Sprinkle half of the caramelized onions and mushrooms over half of the omelette
  6. Cook until the eggs are just set, about 1 minute. Fold the unfilled half over the filled half. Slide the omelette onto a plate and keep warm while making a second omelette. Serves 2.

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 443 Total Fat 33g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 23g Cholesterol 744mg Sodium 481mg Carbohydrates 9g Fiber 2g Sugar 4g Protein 27g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
 

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