Omelette
A golden, buttery omelette built for real mornings – no flipping, no fancy techniques, just a hearty, satisfying breakfast.
Equipment
- [adjustable]10 inch[/adjustable] Nonstick Skillet with Lid
- Bowl
- Spatula
- Whisk
- Knife
- Cutting Board
Ingredients
- Unsalted Butter1 tbsp
- Mushrooms(sliced)4 oz
- Eggs(large)3 pcs
- Milk2 tbsp
- Salt(divided)¼ tsp
- Black Pepper⅛ tsp
- Fresh Herbs: Chives, Parsley or Thyme(finely chopped, optional)1 tsp
Instructions
- Heat a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and the liquid fully evaporates – about 1-2 minutes for fresh or 2-3 minutes for frozen. Add the butter, half of the salt, black pepper, and cook for another 1-2 minutes until the mushrooms turn golden.
- In a bowl, whisk the eggs, milk, the remaining salt, and the chopped herbs, if using, until the mixture is completely smooth and evenly combined.
- Reduce the heat to low. Spread the mushrooms into an even layer, then pour the egg mixture over the top so it covers the pan evenly.
- Cover the skillet with a lid and cook for 3-4 minutes, until the omelette looks mostly set on top but still slightly glossy in the center.
- Gently loosen the edges with a silicone spatula, then fold one half of the omelette over the other. Slide it onto a plate and finish with extra herbs, if desired.
Notes
- A nonstick skillet makes the omelette much easier to fold without tearing.
- For a 3-egg omelette, a 10-inch (25 cm) pan gives the best balance of thickness and room for fillings.
- If using frozen mushrooms, there is no need to thaw them first. Just separate the slices if they are stuck together and cook until all the moisture has evaporated.
- Do not add the butter until the mushrooms have released their liquid and the skillet looks dry again. That is what helps them turn properly golden instead of steaming.
- Keep the heat low once the eggs go into the skillet. Gentle heat is what keeps the omelette tender instead of rubbery.
- Covering the pan helps the top set without flipping, which makes the omelette much easier to manage.
- If using cheese, sprinkle it over one half during the last 30 seconds so it has time to melt.
Nutrition Information
Serving Size: 290 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 362 kcal | 18% |
| Protein | 23.5 g | 47% |
| Fat | 27.3 g | 42% |
| Saturated | 12.6 g | 63% |
| Unsaturated | 14.6 g | 37% |
| Trans | 0.1 g | |
| Carbohydrate | 6.3 g | 2% |
| Dietary Fiber | 1.2 g | 5% |
| Sugars | 4 g | 4% |
| Sodium | 823 mg | 36% |
| Cholesterol | 592 mg | 197% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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