Tender pieces of Portobello mushrooms folded up inside a smooth, filling omelet made with gruyere cheese plus select herbs and spices. We suggest sprinkling your omelet with freshly chopped parsley before serving.
How To Make Portobello Mushroom Omelette
Make your breakfast even more exciting with this portobello mushroom omelette! It has added cheese, butter, and mushrooms for a tasty bite.
- 8 eggs, large
- ½ cup emmental cheese, or gruyere cheese, grated
- 3 tbsp parsley, finely chopped
- 3 tbsp unsalted butter
- 2 cups portobello mushrooms, medium diced and sauteed
- salt and ground black pepper, to taste
In a large mixing bowl, add the eggs and parsley. Season with salt and pepper, then whisk until evenly combined and no whites are present.
Melt the butter in a wide skillet over medium-high heat.
Pour 1 cup egg mixture into the pan and cook, stirring until eggs are almost set, then reduce to medium heat.
Sprinkle roughly 3 tablespoons of mushrooms at the middle of the eggs, followed by roughly 2 tablespoons of cheese.
Continue cooking the omelette until set.
Carefully fold one end of the omelet towards the other end.
Flip the skillet towards the plate to slide the omelette over and serve!
- Sugar: 5g
- Calcium: 602mg
- Calories: 572kcal
- Carbohydrates: 12g
- Cholesterol: 645mg
- Fat: 45g
- Fiber: 5g
- Iron: 6mg
- Potassium: 724mg
- Protein: 33g
- Saturated Fat: 23g
- Sodium: 983mg
- Vitamin A: 2632IU
- Vitamin C: 3mg
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