Mushroom Omelet recipe - ingredients, nutrition and when to eat it
This omelet is made by folding mushrooms and cheese into softly cooked eggs. The mild mushrooms pair beautifully with the savory cheese, making it a good…
This omelet is made by folding mushrooms and cheese into softly cooked eggs. The mild mushrooms pair beautifully with the savory cheese, making it a good choice for breakfast or a light lunch.
Western · 15 minutes to cook
Nutrition (per 169.2g serving): 254.8 kcal · protein 18.6g · carbohydrate 3g · fat 18.8g · sodium 596.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the moisture from the mushrooms evaporate fully before adding the beaten eggs so the omelet doesn't become watery.
Tips: Eggs can turn dry if overcooked, so fold the omelet while the center is still slightly moist.
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Ingredients (1 serving)
- Egg — 2 pc
- Button mushrooms — 3 pc
- Cheese — 1 sheet
- Butter — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp