Omelets are a big part of my childhood, and I remember my mom always making us mushroom omelets before going to school. So when I came across this recipe from Arvie’s Cookbook on Youtube, I tried it right away. It’s super easy to make and tastes fantastic – you’ll never regret it if you also try this one. Now, I also make this for my kids, and they love it; their mornings are not complete without having this. Watch the video below to learn the full recipe.
Ingredients:
- 2 1/2 cups mushrooms, sliced
- 2 tbsp parsley, chopped
- 1 tbsp spring onion
- 2 tbsp olive oil
- salt and pepper, to taste
- 2 tbsp unsalted butter, divided
- 2 tsp crushed garlic
- 3 eggs
- 2 tbsp milk
- 2 tbsp cheddar cheese
Directions:
Step 1
Slice your mushrooms and chop your parsley and green onion. Next, heat 2 tbsp olive oil in a large pan, then add the sliced mushrooms. Cook and let the mushroom release its moisture, then season with salt and pepper to taste. Mix well, then add 1 tbsp unsalted butter. Saute until the butter melts, add the minced garlic, cook until fragrant, then add the chopped parsley. Mix well, remove from heat, then set aside.
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Step 2
Next, crack three eggs in a bowl, season with salt and pepper to taste, and add 2 tbsp milk. Beat them well. In another pan, melt some unsalted butter over low heat, then add the beaten eggs. Let it sit for a minute, then slightly lift the cooked eggs from the edges. (Tilt the pan to let the uncooked portion flow. Don’t overcook the eggs.) Just before you remove the eggs from the pan, add some shredded cheddar cheese and transfer over the cooked mushrooms on one side. Lastly, flip the other side of the egg to cover the mushrooms. Transfer to a serving plate and serve.
Easy Mushroom Omelet Recipe
