How To Make Blue Mushroom Omelet
Enjoy a robust and flavorful mushroom omelet for breakfast today! It’s loaded with healthy and topped with a strong blue cheese for an exciting meal.
- 1tbspwhole milk
- 4pinchesground black pepper
- 2pinchesgarlic saltor to taste
- 2tspolive oil
- 4cremini mushroomssliced
- 2tbspred onionchopped
- 1cupbaby spinachcoarsely chopped
- ½ozStilton cheesecrumbled
- ½cuppart-skim mozzarella cheeseshredded
Lightly whisk the eggs with the milk in a bowl.
Season with 4 pinches of black pepper and 2 pinches of garlic salt.
Heat the olive oil in a non-stick skillet over medium heat.
Cook and stir the mushrooms and onion in the hot oil for 5 minutes, until the onion softens.
Spread the mushrooms and onion into the bottom of the skillet to form an even layer.
Sprinkle spinach evenly across the top of the mushroom and onion layer.
Pour the egg mixture over the vegetables.
Cook for 3 to 5 minutes until the top of the egg is set.
Sprinkle Stilton cheese and mozzarella cheese over the cooked egg.
Cook until the mozzarella begins to melt.
Fold the omelet in half around the filling in a half-moon shape.
Serve, and enjoy!
- Calories: 410.77kcal
- Fat: 31.03g
- Saturated Fat: 14.90g
- Trans Fat: 0.03g
- Monounsaturated Fat: 11.61g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 5.23g
- Fiber: 0.51g
- Sugar: 2.25g
- Protein: 27.50g
- Cholesterol: 383.81mg
- Sodium: 673.90mg
- Calcium: 480.67mg
- Potassium: 351.75mg
- Iron: 1.98mg
- Vitamin A: 306.60µg
- Vitamin C: 2.15mg
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