Portabella Omelet

by Monterey Mushrooms on August 3, 2011


1 medium Monterey® Portabella mushroom
4 teaspoons olive oil, divided
4 large eggs
1/3 cup green onions, thinly sliced on the diagonal
2 teaspoons water
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1/2 cup (about 3/4 ounce) Swiss cheese, grated


Remove stem from mushroom. Cut mushroom in half and thinly slice. Heat a 10-inch non-stick sauté
pan over high heat. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Add the sliced
mushrooms and sauté 5 minutes, just until gently browned. Break the eggs into a mixing bowl and add
the green onions, water, salt and pepper. Beat with a fork until combined. Add remaining 2 teaspoons
oil to pan and swirl to evenly distribute. Gently add the egg mixture to the pan and swirl to distribute
evenly. Top with the grated cheese, cook 5 minutes until egg is cooked through. Fold one side of omelet
over the other half. Gently remove from pan and onto the serving plate. Serves 2.

{ 1 comment… read it below or add one }

Patsy Norris October 15, 2011 at 12:31 pm

Fantastic! I got the recipe and immediately made the omelet because I had all the ingredients. It is so good! Can’t wait to try another!


Leave a Comment

Previous post:

Next post: