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Mushroom and Swiss Omelet

Mushroom and Swiss Omelet

Mushroom and Swiss Omelet

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Non-stick skillet
2
Cutting board
3
Sharp knife
4
Spatula
5
Medium bowl
6
Whisk
7
Measuring spoons

Ingredients

Eggs & Dairy

  • 1
    3 count large eggs
  • 2
    2 tablespoons tablespoons
  • 3
    0.06 teaspoon teaspoon
  • 4
    0.06 teaspoon teaspoon
  • 5
    1 ounce ounce

Vegetables

  • 1
    4 ounces ounces
  • 2
    1 tablespoon tablespoon

Cheese

  • 1
    1 ounce ounce

Directions

1

Prepare the Mushrooms and Garlic

Carefully clean the mushrooms using a damp paper towel to remove any dirt. Slice the mushrooms into thin pieces. Mince the garlic.

2

Heat the Skillet

Place a non-stick skillet over medium heat. Add the olive oil to the pan, and heat for about 30 seconds. Be careful not to overheat the oil.

3

Sauté Mushrooms and Garlic

Add the sliced mushrooms to the skillet. Sauté for 3-5 minutes, or until they are softened and have released most of their moisture. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

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4

Whisk the Eggs

Remove the mushrooms from the pan and set aside. In a medium bowl, whisk together the eggs, salt, and pepper until well combined and slightly frothy. Be careful to not overwhisk the eggs.

5

Cook the Eggs

Reduce the heat to low. Pour the egg mixture into the same skillet and let it cook for about 1-2 minutes, until the edges start to set and the bottom is cooked but the top is still slightly wet. Gently lift the edges with a spatula to allow uncooked egg to flow underneath. This allows even cooking and prevents burning.

6

Add Filling and Fold Omelet

Sprinkle the shredded Swiss cheese evenly over one half of the omelet. Add the sautéed mushrooms over the cheese. Carefully fold the other half of the omelet over the mushrooms and cheese, using a spatula.

7

Finish and Serve

Cook the omelet for another minute to allow the cheese to melt. Gently slide the omelet from the pan onto a plate. Serve immediately.

Recipe Tips

  • Use fresh, firm mushrooms for best flavor and texture.
  • If you don’t have Swiss cheese, Gruyere or Monterey Jack are good substitutes.
  • For a fluffier omelet, add a tablespoon of milk or cream to the eggs before whisking.
  • Be careful not to overcook the eggs, which can result in a dry omelet. Cook until just set and still slightly moist.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

5g

Protein

25g

Fat

25g

Fiber

1g

Sugar

2g

Sat. Fat

10g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

450mg

Potassium

300mg

Vitamin A

300%

Vitamin C

2%

Calcium

150%

Iron

2%

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