Shiitake Mushroom Omelettes With Cheese {A Meatless Monday Recipe

Shiitake Mushroom Omelettes With Cheese {A Meatless Monday Recipe

We were surprised to find some fresh shiitake mushrooms at the farmer’s market last weekend. They were so fresh. We knew exactly what we were going to have for Meatless Monday as soon as we saw them: Shiitake mushroom omelettes with cheese!!

It was David’s turn to cook for Meatless Monday. He introduced me to omelettes years ago. Maybe I’m partial, but he is a master omelet maker. He used to make me sausage and mushroom omelettes almost every weekend. We haven’t had them in some time. I think it is because we became burned out on them, because we ate them so often.

As soon as the Shiitake mushrooms hit the pan of hot butter, you could immediately smell the fresh earthy aroma the mushrooms had. They were so fresh, probably the freshest we have ever had. I knew the shiitake mushroom omelettes David was making were going to be some of the best I had ever eaten, and I was right!

These shiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese and fresh chives.

Here’s how he made them:

These shiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese and fresh chives. | TheMountainKitchen.com

First, prepare the mushrooms. Quickly sauté in a small frying pan with 1 tablespoon 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 to 8 inch omelet pan over medium high heat. Add the 1 tablespoon of butter to the pan allow it to melt and coat the bottom of the pan. Slowly pour half the egg mixture into the pan. 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 half the mushrooms, salt and pepper, half the cheese and half of the chives.

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.

These shiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese and fresh chives. | TheMountainKitchen.com

Holding the pan above the serving plate, tip it so the omelets rolls off, folding itself onto the plate. Repeat the process using the remaining ingredients.

Serve with fresh herbs and cheese

These shiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese and fresh chives. | TheMountainKitchen.com

I cut some fresh chives from my small herb garden and we added them to the eggs when they hit the pan and the mushroom omelettes began to set. We also shredded some leftover Gruyère cheese from the Adult Macaroni and Cheese a couple of weeks ago.

The shiitake omelettes with cheese were served with a couple of slices of buttered toast, making Meatless Monday breakfast for supper.

Delicious!

These shiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese and fresh chives. | TheMountainKitchen.com
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Shiitake Mushroom and Cheese Omelettes

These shiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese, and fresh chives.
Course Breakfast, lunch, Main Course
Cuisine Meatless Monday, Vegetarian
Keyword cheese, mushroom, Omelette, Shiitake
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 299kcal
Author David & Debbie Spivey

Ingredients

  • 4 large eggs preferably free-range or organic
  • 2 tablespoon whole milk
  • 6 shiitake mushrooms roughly chopped
  • 3 tablespoons unsalted butter divided
  • Kosher salt and fresh cracked black pepper to taste
  • grated cheese and chopped chives for garnish, (optional)

Instructions

  • Quickly sauté in a small frying pan with 1 tablespoon 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 to 8-inch omelette pan over medium-high heat. Add the 1 tablespoon of butter to the pan allow it to melt and coat the bottom of the pan. Slowly pour half the egg mixture into the pan. 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 half the mushrooms, salt and pepper, half the cheese and half of the chives. 
    Tilt the pan to one side and use the spatula to fold approximately one-third of the omelettes over the middle. Shake the pan gently to slide the omelettes to the edge of the pan.
    Holding the pan above the serving plate, tip it so the omelettes rolls off, folding itself onto the plate.
  • Repeat the process using the remaining ingredients.

Nutrition

Calories: 299kcal | Carbohydrates: 4g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 374mg | Sodium: 137mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1000IU | Calcium: 71mg | Iron: 1.7mg
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