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

Eggs

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

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

Add the beaten eggs and seasoning to the pan.

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

Invert the omelette onto a serving plate.

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

Garnish the omelette with the cooked enoki mushrooms and serve.