Easy Mushroom & Sun-Dried Tomato Omelet
In this recipe, savory crimini mushrooms and tangy sun-dried tomatoes come together to create a delicious and satisfying omelet. The earthy mushrooms are sautéed to perfection, then combined with flavorful tomatoes and fresh parsley to elevate the dish. The omelet is cooked until fluffy and golden, creating a mouthwatering meal that is perfect for any time of day.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 1 cup sliced crimini (Baby Bella) mushrooms
- 4 sun-dried tomatoes (not oil-packed), thinly sliced
- 1 tbsp chopped Italian parsley
- 2 pinches kosher salt, divided
- 2 pinches ground pepper, divided
- 1 egg
- 1 egg white
- 1 1/2 tbsp water
Instructions
- Heat the olive oil in a small nonstick skillet set over medium-high heat.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and just starting to brown, 4 to 5 minutes. Stir in the sun-dried tomatoes, parsley, one pinch of salt and one pinch of pepper, and heat briefly. Transfer the mixture to a bowl and set aside.
- In a medium bowl, whisk together the egg, egg white and water.
- Use the same small skillet, coat it with cooking spray and set it over medium-hight heat.
- Add egg mixture to skillet and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked (See How to: Make an Omelet).
- When the egg is mostly cooked, but still slightly liquid on top, add the mushroom filling to one side of the omelet.
- Fold the egg over the fillings. Slide the omelet onto a plate and serve immediately.
Yield
Serves 1 (but easily doubled)
Nutrition
- Serving Size: 1 Omelet
- Calories: 157 kcal
- Carbohydrate Content: 10 g
- Protein Content: 12 g
- Fat Content: 9 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 164 mg
- Sodium Content: 915 mg
- Fiber Content: 2 g
- Sugar Content: 5 g
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