Blue Mushroom Omelet

Blue Mushroom Omelet

5 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Carrie Mae
Recipe by  Carrie Mae

“I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  2. Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  3. Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  4. Sprinkle spinach evenly across the top of the mushroom and onion layer.
  5. Pour egg mixture over the vegetables.
  6. Cook until the top of the egg is set, 3 to 5 minutes.
  7. Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

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Reviews (5)

Rate This Recipe
LindaT
2

LindaT

Yum.. very tasty. Been a while since I had real blue cheese and I forgot how strong it is... in a good way though. The only thing I will add next time is some meat.. ham sausage.. etc. I like meat in my omletes. I used a mixed blend of mexican cheese instead of mozz as I had that in fridge

SANDYCL
1

SANDYCL

Loved this! Very earthy flavor with the mushrooms and I used beet greens instead of spinach. Only used 2 eggs and it was a hearty breakfast for one. Thanks for the recipe.

kellieann
1

kellieann

This was really good but it was a little bland. Next time I will use fresh garlic.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 481 mg
  • 160%
  • Sodium
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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