This is such a yummy way to start your day and we love this with mushrooms but you could really use any kind of vegetable you like and maybe even add some bacon or sausage to make it a little bit heartier. Some of us like to eat this with a side of Super Simple Sauteed Spinach.
This could work for lunches and dinner too for those crazy days when you just don’t feel like cooking much or when you haven’t been to the grocery store in a while.
Stuffed Mushroom Omelet
- 2 eggs (or use 1 egg and 1 egg white)
- 1-2 T. milk or cream
- 1/3 c. parmesan cheese, optional
- salt and pepper to taste (we like to use mineral salt or Lawry’s garlic salt)
- 1/2 c. sliced mushrooms
- 2-4 T. butter
- 1-2 c. shredded cheese
- 1 t. nutritional yeast, optional
- bacon bits, optional
- chives, optional
Beat eggs in a small bowl. Mix in the milk, parmesan cheese, salt, and pepper until blended.
Heat butter in a large skillet over medium heat; cook and stir mushrooms about 5 minutes. Remove from heat and set aside.
Heat more butter in the pan, if needed.
Pour in the egg mixture; as the eggs set gently lift the edges, letting the uncooked mixture flow underneath.
Once the eggs are mostly cooked sprinkle with shredded cheese and add the cooked mushrooms.
Carefully fold the omelet in half, cook 1-2 minutes and then flip and cook an additional 1-2 minutes.
Sprinkle with nutritional yeast and garnish with bacon bits and/or chives as desired.
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