Mushroom Omelet

Make a breakfast you'll crave, with cremini mushrooms cooked in garlic butter and folded into a tender Mushroom Omelet with Swiss cheese.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Warm a large nonstick skillet over medium heat for 1-2 minutes. Add the mushrooms to the pan and spread them across the pan in a layer. Cook for about 3 minutes on one side. Stir and continue cooking while stirring occasionally for an additional 3-4 more minutes.
Cook until all liquid has been absorbed and the mushroom edges have browned. Add about ½ tablespoon of butter to the pan along with the garlic. Toss the mushrooms in the butter and garlic and continue cooking for an additional minute, until the butter and garlic have been absorbed and the pan is fragrant. Remove from the heat and season to taste with salt and pepper. Transfer to a plate.

While the mushrooms are cooking whisk together the eggs and the milk.
Wipe out the skillet with a paper towel or cloth and return to the stove over medium heat. Melt the remaining tablespoon of butter in the same skillet over medium heat. When the butter has melted, add the egg mixture and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
Sprinkle the cheese over the omelet and scoop the mushroom mixture into the center of the omelet. Using a spatula gently fold the omelet over the vegetables.
Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.