Fridge Friend Recipes
Creamy Mushroom and Celery Omelette recipe
A soft, savoury omelette packed with sautéed mushrooms, celery and onions, finished with a little cream for a rich, delicate filling. It makes a quick, satisfying meal with a light, comforting texture.
20 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 120g Mushrooms
- 50g Celery
- 60g Onions
- 30ml Cream
- 15g Margarine
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 389 kcal |
| Protein | 13.6 g |
| Carbohydrates | 14.5 g |
| Fat | 31.3 g |
| Saturated fat | 11.8 g |
| Fibre | 3.2 g |
| Sugar | 7.2 g |
| Sodium | 260 mg |
Why this works
A filling, protein-containing omelette with moderate carbohydrate and high fat, including a notable amount of saturated fat from cream and margarine.
Protein and key micronutrients. Eggs provide high-quality protein plus vitamin B12, selenium and choline, supporting muscle maintenance and normal nervous system function.
Veg contribution. Mushrooms, celery and onion add fibre, potassium and antioxidants, with mushrooms contributing some B vitamins and selenium.
Higher saturated fat. Cream and margarine raise the saturated fat content, which is the main nutritional drawback of this recipe.
Method
- Slice the mushrooms, finely chop the celery and onions, and beat the eggs in a bowl with a little salt and black pepper if using.
Slice the mushrooms evenly so they brown at the same rate, and chop the celery and onions very fine so they soften without leaving crunchy bits in the omelette. Beat the eggs just until the yolks and whites are fully combined, as overbeating can make the omelette less tender.
- Melt the margarine in a frying pan over a medium heat, then add the onions and celery. Cook for 3-4 minutes until starting to soften.
Let the margarine foam and then settle before adding the vegetables; if it browns quickly, the pan is too hot and the onions may catch before they turn translucent. Stir often so the celery softens evenly and does not stick to the base.
- Add the mushrooms and cook for another 4-5 minutes until they release their moisture and turn golden.
Keep the mushrooms in a single layer if possible, as overcrowding will make them stew and go grey rather than taking on a nutty golden colour. Wait until the pan looks dry again before moving on, which shows the moisture has cooked off.
- Pour in the cream and let it bubble gently for 30 seconds, then remove the vegetables to a plate.
Use a gentle simmer rather than a hard boil so the cream thickens slightly without splitting. The mixture should look glossy and lightly coating rather than watery before you lift it out.
- Wipe the pan if needed, add a little more margarine, then pour in the beaten eggs and cook over a low-medium heat until the base is just set.
Tilt the pan to check the fat is just enough to slick the base, not pool, as excess margarine can make the omelette greasy. Swirl the eggs once to cover the pan, then leave them alone so the underside sets into an even pale golden layer.
- Spoon the mushroom, celery and onion mixture over one half of the omelette, fold it over, and cook for 1 minute more before serving hot.
Put the filling over only one half so the fold closes neatly without bursting, and avoid overfilling or the omelette may tear. Once folded, the surface should feel just firm to the touch and the centre still slightly soft, which keeps it creamy when served.
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Creamy Carrot and Celery Soup
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Sausage and Carrot Soup
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Cheesy Pork Mince Stuffed Peppers
50 min · Sweet red peppers are filled with a savoury pork mince and vegetable mixture, then finished with melted cheese for a comforting, satisfying meal. The result is rich, colourful and perfect for a simple family dinner.
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