Mushrooms are great on a steak or in a salad, but they’re right at home on a breakfast plate, too. The recipe featured here makes the most of mushrooms’ earthy goodness in an Asian-inspired omelet to enjoy in the morning or any time of day. Make it with fresh eggs, a cholesterol-free liquid egg substitute or a vegan “egg” option.
- Peanut oil for the pan
- 4 eggs
- 3 green onions, white and some green, sliced thin
- 1/2 fresh red chili, seeded and minced
- 1/2 cup sliced fresh shiitake or button mushrooms
- Shredded spinach or sliced snow peas for garnish
- Soy sauce or tamari (gluten free soy sauce)
- Heat oil in pan.
- Whisk eggs in a bowl; add sliced green onion and chili to egg mixture.
- Pour egg mixture evenly into heated pan and swirl pan so a little of the egg mixture comes up the side of the pan. This will make it easier to flip the omelet.
- Sprinkle mushrooms evenly over egg and cook until slightly set, about 1 minute.
- Fold omelet in half; tip the pan to let any uncooked run out of the middle.
- Cook for about 30 seconds; flip the omelet and cook another 30 seconds.
- Tip omelet out of pan onto a plate, cut in two for two servings.
- Garnish with shredded spinach or sliced snow peas; drizzle with soy sauce or tamari to taste.
- Cholesterol-free liquid egg substitutes work particularly well for omelets
- For a vegan option, look online for recipes that combine tofu, hummus and other ingredients to make an egg substitute
- Add tofu (diced small) with the mushrooms for more protein
- Add more vegetables like shredded carrot for extra color and crunch