Mushroomelettes

May 08, 2023May 8, 20230 6

Scrumptious recipe for Mushroomelettes

by The Chefin Breakfast/Brunch

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

516

Sugar

Fat

45g

Mushroomelettes are a twist on the classic French dish of omelet. They are made with fresh mushroom and eggs, and are a healthy and delicious breakfast option. Mushrooms provide a savory and meaty flavor, and their delicate texture complements the fluffy egg. A dash of lemon juice adds brightness and helps to enhance the mushroom's umami taste. This recipe makes one serving, but can be easily multiplied to feed a family or a group of friends.

Instructions

1.	Clean the mushroom and slice thinly. Sprinkle with lemon juice and set aside.
2.	Melt butter in a large frying pan and add onion. Cook on medium heat until onion is translucent, then add the mushroom. Stirring frequently, cook until the mushroom is tender and any liquid released is evaporated. Add salt and parsley, remove from heat and set aside.
3.	In a bowl, lightly beat the eggs with a pinch of salt.
4.	Heat a non-stick pan over medium heat, add the mushroom mixture and pour the eggs over top. Stir gently with a spatula. When the edges are set but the center is still slightly liquid, fold the omelet in half and cook until the egg is set but still moist inside.

PROS

Mushroomelettes are easy and quick to make, and a great way to start the day.

They contain protein, vitamins and minerals, and are a source of dietary fiber.

CONS

Mushrooms can cause allergic reactions in some people, and are not recommended for those with certain medical conditions or taking certain medications.

Some people may find the taste and texture of mushroom unappealing.

HEALTH & BENEFITS

Mushrooms contain various nutrients and bioactive compounds, including B-vitamins, selenium, and polysaccharides, which have been linked to supporting immune function, reducing inflammation, and preventing chronic diseases.

	1/4 lb mushroom
	1 dash lemon juice
	1 1/2 ounces unsalted butter
	1 teaspoon very finely chopped onion
	salt
	1 teaspoon parsley , very finely chopped
	5 eggs