Fridge Friend recipes
Creamy Mushroom Omelette recipe
A soft, savoury omelette folded around a creamy mushroom and onion filling. It is quick to make, comforting and perfect for a лёгкий breakfast or light lunch.
15 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 120g Mushrooms
- 60g Onions
- 2 tbsp Double Cream
- 10g Margarine
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 310 kcal |
| Protein | 15 g |
| Carbohydrates | 10 g |
| Fat | 24 g |
| Saturated fat | 11 g |
| Fibre | 2.5 g |
| Sugar | 5 g |
| Sodium | 420 mg |
Why this works
A protein-rich, fairly energy-dense omelette with moderate carbohydrate, low fibre and a relatively high saturated fat content from the cream and margarine.
High-quality protein. Eggs provide complete protein, supporting muscle maintenance and satiety.
Mushroom micronutrients. Mushrooms contribute B vitamins and selenium, with a modest amount of fibre for gut health.
Saturated fat and salt. Double cream, margarine and added salt increase saturated fat and sodium, making this less suitable for a heart-healthy or low-salt diet.
Method
- Slice the onions and mushrooms thinly.
- Melt the margarine in a non-stick frying pan over a medium heat, then add the onions and cook for 3-4 minutes until softened.
- Add the mushrooms and cook until they have released their moisture and started to brown. Stir in the cream and season with salt and black pepper if using, then cook for 1 minute until lightly thickened. Transfer the filling to a bowl.
- Beat the eggs in a jug or bowl until smooth.
- Wipe the pan if needed, add a little more margarine, then pour in the eggs and swirl to form an even layer.
- Cook gently until the base is set but the top is still slightly soft, then spoon the mushroom and onion filling over one half of the omelette.
- Fold the omelette over the filling and cook for another 30 seconds before sliding onto a warm plate.
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