Do you know what’s good on a chilly and rainy night for supper on Meatless Monday? Mushroom tomato basil omelets!
No, really, they are.
These mushroom tomato basil omelets are simple to make using fresh ripe tomatoes, shiitake mushrooms, garden-fresh basil, and creamy mozzarella cheese. And believe it or not, they were perfect after an adventurous day on the Shenandoah River on a chilly rainy day. I know this because it’s what we had last Meatless Monday for supper.
David and I had our annual “Staycation” last week. On Monday, we spent all day on the Shenandoah River in our canoe.
We decided to eat our peanut butter and jelly sandwiches before starting our canoe trip. We have PBJ’s often for our Meatless Monday lunches, but the scenery made this PBJ extra yummy!
The canoe trip started out as a pretty overcast day but eventually turned into a gray rainy cool afternoon. It really didn’t bother us at first, but as the river trip got longer the rain got heavier. The temperature dropped enough to where the fish out of the water were warmer than the air temperature. Soon the fish stopped biting and we both began paddling to the shore.
By the time we got loaded and started back to the mountain, it would have been easy to stop at a fast-food place or any takeout place for supper, but because we are dedicated to Meatless Mondays we continued on home instead.
For supper on that dreary cool night, David whipped up these mushroom tomato basil omelets.
Let me tell you how he made them.
How David Made Mushroom Tomato Basil Omelets
First, prepare the mushrooms. Quickly sauté in a small frying pan with 1 teaspoon of the butter until tender, about 3 minutes.
Crack the eggs into a small mixing bowl add milk and whisk until well-beaten.
Heat an 8-inch omelets pan over medium-high heat. Add the remaining teaspoon of butter to the pan allow it to melt and coat the bottom of the pan.
Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Let the eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle.
Allow the remaining liquid to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together.
While the middle is still a little runny, add the mushrooms, salt and pepper, and fresh basil.
Next, add tomato slices and top with cheese.
Tilt the pan to one side and use the spatula to fold approximately one-third of the omelets over the middle. Shake the pan gently to slide the omelets to the edge of the pan.
Holding the pan above the serving plate, tip it so the omelets just roll off, folding itself onto the plate.
Going Meatless a day a week doesn’t have to be planned and it isn’t difficult. David made the omelets using only ingredients we had on hand in our kitchen and they were ready in no time. If you think Meatless Monday is too hard when on the go, think again!
Mushroom Tomato Basil Omelets
Ingredients
- 4 ounces shiitake mushrooms fresh, chopped
- 2 teaspoons unsalted butter divided
- 2 large eggs
- 1 tablespoon milk
- 1 small tomato fresh, vine-ripened, sliced
- Kosher salt and freshly cracked black pepper to taste
- 6 basil leaves fresh, chopped
- ¼ cup shredded mozzarella cheese or one slice
Instructions
- First, prepare the mushrooms. Quickly sauté in a small frying pan with 1 teaspoon of the butter until tender, about 3 minutes.
- Crack the eggs into a small mixing bowl add milk and whisk until well-beaten.
- Heat a 6-8-inch omelets pan over medium-high heat. Add the remaining teaspoon of butter to the pan allow it to melt and coat the bottom of the pan. Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together.
- While the middle is still a little runny, add the mushrooms, salt and pepper, and fresh basil.
- Next, add tomato slices and top with cheese.
- Tilt the pan to one side and use the spatula to fold approximately one-third of the omelets over the middle. Shake the pan gently to slide the omelets to the edge of the pan.
- Holding the pan above the serving plate, tip it so the omelets roll off, folding itself onto the plate.
M says
this looks delicious, and inspiring with that background !!! I wish I could be there 🙂
I’d have to take out the mushrooms if I try it cause they make me sick 🙁
Debbie Spivey says
It would be just as good. Thanks for commenting. Have a great day!!
The Mountain Kitchen says
Thank you! I’m sure it will be just fine without the mushrooms. Enjoy!! ☺
Liz says
I would love to eat that for breakfast. I wouldn’t mind it at all. I see you really enjoyed the canoe trip…big smiles…enjoy the new week!
Debbie Spivey says
Thanks Liz! 🙂