Mushroom Omelette

A simple vegetarian omelette made with sautéed mixed mushrooms and topped with golden buttered enoki mushrooms.

Vegetarian Quick Breakfast Mushroom Egg

Estimated Nutrition

Calories

712.4

kcal / serving

712.4 kcal total

Carbs

10.6g

per serving

10.6 g total

Fat

68.1g

per serving

68.1 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

beaten

Butter

3 tbsp for the topping

NutsSeeds

Salt

to taste

Black Pepper

freshly ground

Vegetables

100

Mixed Mushrooms

100

Enoki Mushrooms

for the topping

Method

Garnish the omelette with the cooked enoki mushrooms and serve.

Invert the omelette onto a serving plate.

Add the beaten eggs and seasoning to the pan.

Melt butter in a small non-stick frying pan and sauté mushrooms for three minutes.

Cook over a low heat for 4 to 5 minutes until the eggs are set.

Melt more butter in a separate pan and cook enoki mushrooms until golden.