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Mushroom and Onion Omelette

Mushroom and Onion Omelette

Prep Time 5 minutes
Total Time 8 minutes
Servings 1


2 teaspoons olive oil, divided

1/2 cup diced mushrooms

1/4 cup diced yellow onion

2 large eggs, beaten

1 green onion, sliced thin

Salt and pepper to taste


1. Heat 1 teaspoon oil in a small nonstick skillet over medium heat.

2. Add the mushrooms and onions – cook for 4 to 6 minutes until tender.

3. Spoon the vegetables off into a bowl and reheat the skillet with the remaining oil.

4. Whisk together the eggs, green onion, salt and pepper.

5. Pour the egg mixture into the skillet and cook for 2 minutes.

6. Loosen the cooked egg around the edges, allowing the uncooked egg to spread.

7. Cook for another 1 to 2 minutes until the egg is almost set.

8. Spoon the cooked mushrooms and onions over half the omelet and then fold the empty half over.

9. Cook for 1 minute or so more until the egg is set then slide the omelet onto a plate to serve.