You already know I like my eggs, so don’t be surprised that my first mushroom recipe was paired with eggs. I have made this omelette with just mushrooms and cheese, however, I had some steamed broccoli in the refrigerator that I needed to use up, so I decided to throw it in.
As for the cheese in this recipe, I would’ve been inclined to add the classic flavor of Swiss or fontina cheese, however, I ended up using what I had, which was pepper jack. Certainly use whatever cheese you prefer, but I have to say….I loved the pepper jack. Who doesn’t love a little kick of cheese in their omelette? Enjoy!
Ingredients
- 1 tbs. butter or olive oil
- 3 whole eggs
- 1/2 cup sliced pre-cooked mushrooms (see Simple Sautéed Mushroom recipe)
- 1/2 cup pre-cooked broccoli chopped
- 1-2 oz of jack, Swiss, cheddar cheese shredded (or preferred cheese – I used pepper jack)
- 2 tbs parsley and scallions)
- salt/pepper to taste
Directions
- Whisk whole eggs in separate small bowl, season with salt and pepper and set aside
- Heat a nonstick pan (I use a ceramic coated one – I do not recommend teflon based products) and toss in butter/oil and swirl until entire pan is completely coated.
- Add mushrooms and broccoli to the pan and saute’ until just heated through.
- Stir in 1 tbs. of herbs to the vegetables, a pinch of salt and pepper until well incorporated.
- At this stage you can add eggs directly to the vegetable mixture and cook until eggs almost set, or I prefer to remove vegetables and set aside.
- Wipe the pan slightly, coat pan with a little more butter or oil and add egg mixture, mixing and swirling egg until are almost set.
- Top omelette with vegetable, cheese and with a silicone spatula flip one side of the omelette over itself and continue rolling while flipping onto a plate.
- Top it with the other half of the fresh parley and scallions.
Serves 1