Teresa's Recipes
Blue Cheese and Mushroom Omelette
Indulge in this sumptuous Blue Cheese and Mushroom Omelette. Filled with golden sautéed mushrooms and creamy, tangy blue cheese, this dish promises a breakfast experience that is both hearty and flavorful. This omelette recipe hails from France, where it is considered a staple breakfast item, often enjoyed with a side of freshly baked bread.
Ingredients
- 2 tablespoons, chopped Fresh parsley
- 1/4 teaspoon, freshly ground Black pepper
- 1/4 teaspoon Salt
- 1/2 cup, crumbled Blue cheese
- 2 tablespoons Milk
- 4, large Eggs
- 2 tablespoons, divided Butter
- 1 cup, sliced Mushrooms
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 20g
- Carbs: 5g
- Protein: 18g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Heat 1 tablespoon of butter in a skillet over medium heat.
- Add the sliced mushrooms to the skillet and sauté until they turn golden brown, about 5 minutes. Once done, transfer them to a bowl and set aside.
- In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Heat the remaining butter in a non-stick skillet over medium heat.
- Pour the egg mixture into the skillet, ensuring it spreads evenly across the pan.
- Cook until the edges of the omelette start to set, which should take about 2 minutes.
- Sprinkle the sautéed mushrooms and crumbled blue cheese evenly over one half of the omelette.
- Fold the other half of the omelette over the filling and let it cook for another 2 minutes, or until the cheese is melted.
- Slide the omelette onto a plate, garnish with fresh parsley, and serve hot.
Tips
- For a lighter version, use skim milk and a reduced-fat blue cheese.
- You can also add other ingredients like spinach or tomatoes for a different flavor profile.
- If you're not a fan of blue cheese, you can substitute it with cheddar or feta.