Mushroom and Green Onion Omelet

Lynette !


An omelet that features just meat or cheese. Helps keep it lighter.


★★★★★ 4 votes

10 Min
15 Min
Stove Top


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

How to Make Mushroom and Green Onion Omelet


  1. Saute mushrooms and onions in 1 tablespoon melted butter in a small skillet until tender; set aside.
  2. Combine eggs, water, salt, and pepper in a medium bowl, beating with a wire whisk until blended.
  3. Heat 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.
  4. Spoon 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.

Printable Recipe Card

About Mushroom and Green Onion Omelet

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

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