I made these Mushroom and Cheddar Omelettes for dinner the other night and wondered: why haven’t I been making omelettes for dinner more often? They are the PERFECT low-carb, inexpensive, easy, fast, healthy weeknight meal, especially when served with a simple bed of greens on the side.
Why is it that eggs are always reserved for breakfast? Or that when you add an egg to something, it automatically becomes brunch? Crab cakes are an appetizer or meal, but put an egg on it, and it’s OK for breakfast. But eggs are a WONDERFUL food to have at all times of the day- a high protein vegetarian option, super inexpensive, and ridiculously healthy for you.
The only egg meal I usually have for dinner is baked eggs with potatoes, marinara, and spinach– a favorite in our house. We have it at least twice a month. But it takes a bit of time to make since it involves roasting potatoes. These two omelettes take 10 minutes to throw together. TEN MINUTES!
The only inconvenient thing about them is you need to make them individually, so if you have a big family, you’ll have to take that into account. They take about three minutes per omelette to make, after you’ve prepared the other ingredients (sautéed the mushrooms).
How to make mushroom omeletes
All you do is sauté some mushrooms in butter, salt and pepper, and some fresh herbs if you want (tip: the salt will draw the moisture out of the mushrooms- try not to stir them around too much to give the moisture time to evaporate, otherwise your omelettes will be soupy).
Here’s some more information on how to make perfectly browned sautéed mushrooms.
Then, remove the mushrooms and add three beaten eggs to the skillet, using a wooden spoon to scrape the sides of the eggs to the center and tilting the pan to fill in the space (this will ensure the eggs get cooked evenly, without a rubbery outside and runny inside).
Finally, add the mushrooms and some grated cheddar to one half of the eggs, and fold over (carefully!) the other side on top of them. Cover and turn the heat to low so the cheese can melt, and serve!
All of this takes only 10 minutes or so. Granted, it is an active ten minutes, but you won’t find a quicker weeknight dinner! If you are really adept at making eggs, you can try making a fancy rolled omelette instead of this half moon shape. I usually don’t have the patience for it.
Recipe for Mushroom and Cheddar Omelettes below!
Mushroom and Cheddar Omelettes
- Sauté the 8 oz. mushrooms in a nonstick skillet it 1 tablespoon butter, seasoned with salt and pepper to taste and fresh thyme (1 tablespoon, if using) over medium-high heat. Try not to stir them around too much, to allow the moisture to evaporate, until softened (about 3-4 minutes).
- Meanwhile, beat three of the eggs well in a bowl or pyrex measuring cup and make sure your cheese is grated.
- Remove the mushrooms from the skillet to a plate.
- Add 1/2 tablespoon of butter to the skillet.
- Add the eggs and, using a wooden spoon, scrape the sides to the center. Tilt the pan towards where you are scraping to allow the eggs to pool into the space. Do this until the eggs are almost completely cooked.
- Add half the mushrooms and half the cheddar cheese to one side of the eggs. Gently fold over the other side of the eggs on top of the mushrooms, turn the heat to low, and cover. Allow to sit for one minute so the cheese melts.
- Repeat with remaining three eggs for your second omelette.
- Garnish with green onions or chives, if desired.
- Make it paleo/whole30/dairy free: omit the cheese and use ghee instead of butter.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.