Blue Mushroom Omelet
Ingredients25 m servings 363 cals
- Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
- Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
- Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
- Sprinkle spinach evenly across the top of the mushroom and onion layer.
- Pour egg mixture over the vegetables.
- Cook until the top of the egg is set, 3 to 5 minutes.
- 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 to make a half-moon.
- Cook's Notes:
- If you like your onions crispy, don't cook as long or add them after the mushrooms are partly cooked; if you like them soft and sweet, wait until they are translucent.
- Cheese: You can increase the cheese if you want, but I wouldn't suggest more than an ounce of the Stilton; you want the cheesy texture of the mozzarella and the strong taste of the Stilton to balance and not overwhelm the omelet.
- Serving: At my house, we like to serve this with toast and fresh berries (the berries are a fresh compliment to the meaty-tasting omelet).
Per Serving: 363 calories; 26.9 g fat; 6.3 g carbohydrates; 24.6 g protein; 425 mg cholesterol; 839 mg sodium. Full nutrition
ReviewsRead all reviews 5
Yum.. very tasty. Been a while since I had real blue cheese and I forgot how strong it is... in a good way though. The only thing I will add next time is some meat.. ham sausage.. etc. I like me...
Loved this! Very earthy flavor with the mushrooms and I used beet greens instead of spinach. Only used 2 eggs and it was a hearty breakfast for one. Thanks for the recipe.
This was really good but it was a little bland. Next time I will use fresh garlic.
LOVED THIS! Great combo of flavors...a definite keeper~YUM! Thanks for sharing. :)