Mushroom and Green Onion Omelet

4
Lynette !

By
@breezermom

An omelet that features just veggies....no meat or cheese. Helps keep it lighter.

Rating:
★★★★★ 4 votes
Comments:
Serves:
1-2
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1/2 c
fresh mushrooms, sliced
1/4 c
green onions, thinly sliced
1 Tbsp
butter, melted
4
eggs, beaten
1 Tbsp
water
1/4 tsp
salt
1 dash(es)
black pepper, freshly ground1
1 Tbsp
butter
parsley sprigs

Step-By-Step

1Saute mushrooms and onions in 1 tablespoon melted butter in a small skillet until tender; set aside.
2Combine eggs, water, salt, and pepper in a medium bowl, beating with a wire whisk until blended.
3Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add 1 tablespoon butter, and rotate pan to coat the bottom. Pour the egg mixture into the pan. As the mixture starts to cook, gently lift edges of omelet with a spatula, and tilt the pan so that the uncooked portion flows underneath.
4Spoon the reserved mushroom mixture over half of the omelet in the pan, Loosen the omelet with a spatula, and fold the omelet in half. Carefully slide the omelet onto a serving plate. Garnish with a parsley sprig, if desired.

About Mushroom and Green Onion Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy