If you’ve ever found yourself scrambling for a quick, healthy, and satisfying meal, then this Mushroom Omelet is about to become your new go-to recipe. Not only is it incredibly easy to whip up, but it’s also packed with flavor and nutrients that will keep you energized throughout the day. Mushrooms bring a rich, earthy taste to this dish, perfectly complemented by fresh herbs and the delicate creaminess of eggs. Whether you’re making this for breakfast, lunch, or dinner, it’s a dish that never disappoints.

Now, let’s talk about why mushrooms should be a regular part of your diet. Mushrooms are often overlooked, but they are a powerhouse of nutrition. These little fungi are rich in antioxidants, particularly selenium, which is crucial for maintaining a healthy immune system. Selenium helps to protect your body’s cells from damage, reducing inflammation and boosting overall health. Additionally, mushrooms are one of the few natural sources of vitamin D, especially when they’ve been exposed to sunlight. Vitamin D is essential for bone health, aiding in calcium absorption and maintaining proper bone density.

Mushrooms are also low in calories and fat, making them an excellent addition to any diet, especially if you’re watching your weight. They provide a good amount of potassium, which helps regulate blood pressure and supports heart health.

Including mushrooms in your meals can also contribute to lower cholesterol levels, thanks to their high fiber content. In short, mushrooms are a nutritional goldmine, and this omelet is a delicious way to enjoy all the benefits they have to offer.

Ingredients

• 4 large eggs
• 240 g mushrooms
• 80 g onion
• 25 g parsley
• 2 tbsp olive oil, plus 1 tbsp before adding the eggs, if desired
• 1/2 tsp salt
• Black pepper to taste
• 1 large garlic clove (~4 g)

Directions

1. Begin by preparing the ingredients. Slice the cleaned mushrooms, chop the onion, and parsley for added freshness and flavor.
2. Heat olive oil in a saucepan or pan over medium-high heat. Add the chopped onion and sauté until soft and slightly browned.
3. Add sliced mushrooms into the pan along with salt and black pepper. Continue sautéing under medium heat until the mushrooms are tender and slightly browned.
4. Add the minced garlic to the pan and sauté until all the liquid from the mushrooms evaporates, and the mushrooms develop a rich brown color.
5. Reduce heat to low, add parsley, and a bit of olive oil if desired. Stir to combine.
6. Beat the eggs in a bowl and pour over the mushroom mixture. Use a spatula to evenly distribute the eggs over the mushrooms.
7. Cover the pan and let the omelet cook over low heat for 5 to 7 minutes or until the top is set and cooked through.
8. Once cooked, transfer the mushroom omelet onto a serving plate.

Prep Time: 15 minutes
Cooking Time: 20 minutes (Pan Cooking)
Servings: 4

Nutritional Information
Per 1 Serving:

• Energy: 186 calories
• Protein: 8.6 g
• Fat: 15.16 g
• Carbohydrates: 4.91 g
• Fiber: 1.2 g

Storage and Recommendations

• Store any leftover omelet in an airtight container in the refrigerator for up to 3 days.
• Serve this mushroom omelet with a side salad or whole-grain toast for a complete meal.
• For a twist, add cheese or other vegetables like bell peppers or spinach to the egg mixture.