Low-Carb Mushroom Omelette Recipe

Ingredients: -4 large eggs -1/2 cup diced onion -1/2 cup diced mushroom -1 tablespoon olive oil or butter -salt and pepper to taste

Instructions: 1. Preheat a 8-inch nonstick skillet over medium heat. 2. Add the onion and mushrooms, cooking until they are soft. 3. Whisk the eggs together in a bowl and pour into the pan. Cook until the edges start to set, then use a spatula to carefully flip the omelette over and cook for another minute or two until it is set all the way through. 4. Serve with salt and pepper to taste.

BBQ Mushroom Omelette

This BBQ Mushroom Omelette is the perfect way to start your day. It's packed with protein and flavor, and it's easy to make!

Ingredients:

1 tsp. olive oil 2 cups sliced mushrooms 1/2 cup BBQ sauce 4 eggs 1/4 cup shredded cheddar cheese Salt and pepper, to taste Instructions: 1. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. 2. Add BBQ sauce and cook for an additional 2-3 minutes. 3. Whisk together eggs and pour into the skillet. Allow the omelette to cook until the edges are set, about 3 minutes. 4. Sprinkle with cheddar cheese and season with salt and pepper, if desired. Fold over and cook for an additional 1-2 minutes or until cheese is melted. Serve immediately.

Spicy Mushroom Omelette

Omelettes are one of my favorite breakfast foods. As a vegetarian, I often make them with vegetables, Daiya cheese, and spices. This vegan Spicy Mushroom Omelette is my latest creation and it's delicious! Ingredients: 1/2 onion, diced 1 bell pepper, diced 1/2 cup sliced mushrooms 1/2 tsp garlic powder 1/4 tsp chili powder 1/4 tsp smoked paprika Salt and pepper to taste 6 eggs 1/4 cup nutritional yeast flakes 2 tablespoons fresh parsley, chopped Instructions: 1. Preheat a large skillet over medium heat. Sauté onions and bell peppers until they are soft. Add mushrooms and spices and cook for an additional 5 minutes. 2. Meanwhile, in a medium bowl whisk together eggs, nutritional yeast flakes, and parsley. Season with salt and pepper to taste. 3. Pour egg mixture into the pan and scramble until the eggs are cooked through. Serve hot with your favorite toppings. I like to top mine with avocado, salsa, and hot sauce.

Healthy Vegetarian Mushroom Omelette

There are endless possibilities when it comes to vegetarian omelettes – and this delicious, healthy version is packed with mushrooms.

Ingredients: 8 large eggs 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil or butter 1/2 cup chopped onion 1 cup thinly sliced fresh mushrooms 1/4 cup chopped fresh parsley or basil Instructions: Whisk together eggs, salt, and pepper in a medium bowl. Heat oil or butter in a 10-inch nonstick skillet over medium heat until hot. Add onion and mushrooms; cook 3 minutes or until onion is tender, stirring occasionally. Pour egg mixture into skillet. Cook 2 minutes or until edges are set. Sprinkle with parsley or basil. Loosen edge of omelette with a spatula; fold in half. Slide out of skillet onto a plate.

Delicious vegan mushroom omelette

This vegan mushroom omelette is so delicious, fluffy, and filling! It's perfect for a hearty breakfast or brunch.

Ingredients:

-1 tablespoon olive oil -1/2 white onion, diced -8 oz. mushrooms, diced -3/4 cup almond milk -1/4 teaspoon black pepper -1/2 teaspoon garlic powder -6 eggs -1/4 cup nutritional yeast flakes -1 tablespoon fresh parsley, chopped -1 tablespoon fresh thyme, chopped -1 tablespoon fresh rosemary, chopped -Sea salt to taste

Instructions:

1. Preheat a large skillet over medium heat. Add the olive oil and onion and cook until translucent. Add the mushrooms and cook until they begin to release their liquid.

   1. In a medium bowl, whisk together the almond milk, black pepper, garlic powder, and eggs until well combined. Pour this mixture into the skillet and stir gently until the eggs are mostly set. Sprinkle on the nutritional yeast flakes, parsley, thyme, rosemary, and salt, then fold the omelette in half and slide it onto a plate. Serve hot!