If you are an omelet person in the mornings, then this mushroom omelet you must try! This recipe is vegan and keto friendly and simply delicious.
It doesn't matter if you are not vegan, this recipe is full of flavor and as a plus has all the right stuff for you; it's nutritious and super healthy.
It only takes a few minutes to make and you'll be all set to have a great start to your day.
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy.
Melt the butter in a frying pan, over medium heat. Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies.
When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese over the egg.
Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
Ingredients
Directions
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy.
Melt the butter in a frying pan, over medium heat. Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies.
When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese over the egg.
Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
