Stuffed Mushroom, Onion and Blue Cheese Omelet

Stuffed Mushroom, Onion and Blue Cheese Omelet Recipe

| Servings: 2

Introduction

Stuffed Mushroom, Onion and Blue Cheese Omelet is a delicious and savory breakfast dish that is sure to impress your taste buds. This omelet is packed with flavorful ingredients like mushrooms, onions, and tangy blue cheese, making it a perfect choice for a special weekend brunch or a quick and easy weekday breakfast.

History

The Stuffed Mushroom, Onion and Blue Cheese Omelet is a modern twist on the classic omelet recipe. The combination of mushrooms, onions, and blue cheese adds a rich and savory flavor to the traditional egg dish. This recipe is a favorite among food enthusiasts who enjoy experimenting with different ingredients and flavors in their cooking.

Ingredients

3 eggs, at room temperature
1 tbsp butter
0.25 tsp salt
0.5 tsp freshly ground black pepper
0.5 cup fresh mushrooms, chopped
1 tbsp chopped red onion
0.25 cup crumbled blue cheese

How to prepare

Whisk the egg whites and yolks together, being careful not to over whisk.
Place a pan over medium-high heat and add butter. Heat until the butter turns a light caramel color.
Pour the whisked eggs into the pan.
While the eggs are still liquid, push them from one side towards the middle of the pan using a wooden spoon.
Immediately add the remaining ingredients onto one half of the omelet.
Flip the other half of the omelet over the filling and cook for an additional 30 seconds.
Slide the omelet onto a warmed platter and serve immediately.

Variations

Substitute the blue cheese with feta or goat cheese for a different flavor profile.
Add cooked bacon or ham to the omelet for an extra protein boost.
Mix in some fresh herbs like parsley or chives for added freshness and flavor.

Cooking Tips & Tricks

Be sure to whisk the eggs just until combined, as over-whisking can result in a tough and rubbery omelet.

- Use a non-stick pan to prevent the omelet from sticking and ensure easy flipping.

- Cook the omelet over medium-high heat to ensure that it cooks evenly and quickly.

- Add the filling ingredients while the eggs are still liquid to allow them to cook and meld together with the eggs.

Serving Suggestions

Serve the Stuffed Mushroom, Onion and Blue Cheese Omelet with a side of fresh fruit or a mixed green salad for a complete and satisfying meal.

Cooking Techniques

The key to a perfect omelet is to cook it over medium-high heat and to add the filling ingredients while the eggs are still liquid. This allows the omelet to cook evenly and ensures that the filling ingredients are well incorporated.

Ingredient Substitutions

Feel free to customize this recipe by substituting the mushrooms and onions with your favorite vegetables or adding different types of cheese. You can also use egg whites instead of whole eggs for a lighter option.

Make Ahead Tips

You can prepare the filling ingredients ahead of time and store them in the refrigerator until ready to use. Whisk the eggs just before cooking to ensure a fresh and fluffy omelet.

Presentation Ideas

Serve the Stuffed Mushroom, Onion and Blue Cheese Omelet on a warmed platter and garnish with fresh herbs or a sprinkle of extra cheese for an elegant presentation.

Pairing Recommendations

Pair this omelet with a glass of freshly squeezed orange juice or a hot cup of coffee for a delicious and satisfying breakfast.

Storage and Reheating Instructions

Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Mushroom, Onion and Blue Cheese Omelet contains approximately 250 calories.

Carbohydrates

Each serving of Stuffed Mushroom, Onion and Blue Cheese Omelet contains approximately 3 grams of carbohydrates.

Fats

Each serving of Stuffed Mushroom, Onion and Blue Cheese Omelet contains approximately 15 grams of fat.

Proteins

Each serving of Stuffed Mushroom, Onion and Blue Cheese Omelet contains approximately 15 grams of protein.

Vitamins and minerals

Stuffed Mushroom, Onion and Blue Cheese Omelet is a good source of vitamin D, calcium, and iron.

Alergens

This recipe contains eggs and dairy (blue cheese), which may be allergens for some individuals.

Summary

Stuffed Mushroom, Onion and Blue Cheese Omelet is a nutritious and delicious breakfast option that is high in protein and healthy fats. It is a good source of vitamins and minerals, making it a well-rounded meal choice.

Summary

Stuffed Mushroom, Onion and Blue Cheese Omelet is a flavorful and satisfying breakfast dish that is easy to make and perfect for any occasion. With a rich and savory filling of mushrooms, onions, and blue cheese, this omelet is sure to become a new favorite in your breakfast rotation.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Margaret for lunch. Margaret was known for her amazing cooking skills, and she always had a new recipe up her sleeve to share with me. On that particular day, she surprised me with a delicious stuffed mushroom, onion, and blue cheese omelet.

As I took my first bite of the omelet, I was immediately blown away by the burst of flavors in my mouth. The earthy mushrooms, the sweet caramelized onions, and the tangy blue cheese all melded together perfectly. I begged Margaret for the recipe, and she graciously agreed to share it with me.

Margaret explained that she had learned the recipe from her grandmother, who had passed it down through the generations. She showed me how to sauté the mushrooms and onions until they were golden and caramelized, then mix them with crumbled blue cheese and stuff them into a fluffy omelet. The key, she said, was to cook the omelet just right so that it was perfectly fluffy and not overcooked.

I was so excited to try making the omelet at home myself. I rushed to the store to gather the ingredients, and soon enough, I was in my own kitchen, following Margaret's instructions step by step. The smell of the sautéed mushrooms and onions filled the air, and I couldn't wait to taste the finished omelet.

When I took my first bite of the omelet I had made, I was filled with a sense of pride and accomplishment. It tasted just as delicious as Margaret's, and I knew that I had found a new favorite recipe to add to my collection. I made the omelet for my family that evening, and they all raved about how delicious it was.

From that day on, the stuffed mushroom, onion, and blue cheese omelet became a staple in my kitchen. I made it for brunches with friends, for lazy Sunday mornings with my husband, and even for special occasions like birthdays and holidays. Each time I made the omelet, I thought of Margaret and the wonderful memory of discovering the recipe together.

Over the years, I have shared the recipe with many friends and family members, passing on the tradition of this delicious dish. I have made a few tweaks to the recipe over time, adding in some fresh herbs or a sprinkle of crispy bacon, but the basic flavors of mushrooms, onions, and blue cheese always remain the same.

As I sit here now, reminiscing about that fateful day when I first tasted the stuffed mushroom, onion, and blue cheese omelet, I am filled with gratitude for the joy that cooking has brought into my life. The kitchen has always been a place of comfort and creativity for me, and I am so thankful for the countless recipes and memories that have been shared within its walls.

So here's to the stuffed mushroom, onion, and blue cheese omelet – a recipe that brings back happy memories and fills my heart with warmth and joy. May it continue to be a beloved dish in my kitchen for many years to come.