Stuffed Mushroom Omelet
Imagine all the savory goodness of a cheesy stuffed mushroom, reimagined inside a fluffy omelet. This dish brings the rich, earthy flavors of mushrooms, creamy cheese, and herbs together in a deliciously deconstructed twist on a classic
Ingredients
2 tablespoon olive oil
4 ounces 1 teaspoon minced garlic
1 tablespoon minced onion
10 ounces sliced white mushrooms
2 ounces of cream cheese
1 teaspoon thyme
1/4 cup grated parmesan cheese
2 tablespoons Panko breadcrumbs
2 Eggland's Best eggs, large
Preparation
- In a saucepan over medium heat, add 1 tablespoon of olive oil, garlic, onion, thyme, and mushrooms.
- Sauté until mushrooms are brown.
- Add cream cheese and mix the melted cream cheese with the mushrooms.
- Add parmesan cheese and Panko breadcrumbs and mix together until the filling is mixed and the breadcrumbs are somewhat toasted. Set aside.
- In a bowl, whisk 2 eggs together.
- In a clean saucepan, add 1 tablespoon of olive oil.
- Add eggs to saucepan. Let the eggs sit a minutes, then use a spatula to lift the edges of the omelet to allow the uncooked egg to flow to the edge of the pan.
- Fill the omelet and fold it in half.
- Serve while the omelet is still piping hot.
- Note: To make paleo or keto you omit the breadcrumbs
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 635 |
| Fat | 460g |
| Saturated Fat | 18.33g |
| Cholesterol | 339.39mg |
| Sodium | 946mg |
| Carbohydrates | 12.21g |
| Dietary Fiber | .52g |
| Protein | 31.77g |
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