Mushroom & Lettuce Omelet

Last week one of my CSAs practically apologized for their bounty of beautiful greens.  Imagine that!  No need to apologize, thank you, for sharing a box overflowing with fresh goodness!  I’ll just freeze kale with prosciutto and turn a bunch of lettuce into a mushroom & lettuce omelet.  

Mushroom & Lettuce Omelet

Mushroom & Lettuce Omelet

As gardeners know, spinach, the classic omelet green, is not a fan of summer. When the heat arrives, it bolts, producing seeds and turning bitter.  So in the past I resolved, in the true spirit of seasonal eating, to cross spinach omelets off the menu when the thick of summer arrived.  

But an abundance of lettuce just made me wonder:  what if I replaced the omelet’s spinach with lettuce greens? 

Mushroom & Lettuce Omelet from above

Mushroom & Lettuce Omelet from above

With a frightening stuffed refrigerator, I knew I had to give it a try.  And the answer is… (drumroll) this makes an entirely satisfactory omelet!  While I might not pick lettuce when spinach is available, it is a great answer both to absence of spinach and deluge of lettuce.  It was slightly chewier, slightly more bitter and a duller shade of green, but honestly, if I weren’t looking for differences, I’m not sure I would have noticed.  

Mushroom & Lettuce Omelet with tea

Mushroom & Lettuce Omelet with tea

Tips for a better mushroom & lettuce omelet

A couple things that may help lettuce go incognito into an omelet:

Pay attention to lettuce variety.  An endive or radicchio­ omelet is going to have a higher level of bitterness which may not be appealing.  A mix that is low in bitter greens or a mild single green like butter lettuce should work well.  And remember that salty or umami flavors can balance bitterness, so considering using (or adjusting) the amount of miso/Worcestershire sauce in the filling.   lettuce-in-spinner

Lettuce (even tender spring greens) can be stringier than spinach.  Chop or julienne before cooking for best results.  An easy way to julienne a leafy green is to layer a few leaves on top of each other then roll up into a tube.  Cut thin strips along the length of the tube for more tender strips.sautee-lettuce-&-mushrooms

Happy summer!

Mushroom & Lettuce Omelet
Serves 2
Buried in lettuce from your CSA or garden? Why not try a mushroom & lettuce omelet--bet it's hard to tell apart from the spinach version!
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Cook Time
20 min
Total Time
30 min
Cook Time
20 min
Total Time
30 min
292 calories
8 g
397 g
20 g
22 g
9 g
325 g
797 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
325g
Servings
2
Amount Per Serving
Calories 292
Calories from Fat 176
% Daily Value *
Total Fat 20g
30%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 397mg
132%
Sodium 797mg
33%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 22g
Vitamin A
23%
Vitamin C
7%
Calcium
25%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 4 eggs
  2. • ¼ cup water
  3. • ¼ teaspoon salt
  4. • ¼ teaspoon pepper
  5. • 1 tablespoon butter or oil
  6. • 8 ounces mushrooms, sliced or chopped
  7. • 1 teaspoon white miso or 1/2 teaspoon Worcestershire sauce (optional)
  8. • 4 ounces lettuce, chopped
  9. • 1 ounce shredded parmesan cheese (about ½ cup)
Instructions
  1. In a medium bowl, whisk together the eggs, water, salt and pepper.
  2. Melt the butter or add oil to a hot skillet. Add the mushrooms and miso (or Worcestershire sauce) and cook until mushrooms are golden, 5-10 minutes. Add the lettuce (in batches if it won’t all fit) and cook until very wilted. When done, remove to a small bowl and cover.
  3. Clean the skillet and place over medium high heat. When pan in hot, spray with non-stick spray and pour in half of the egg mixture. Cook for 1 minute or so, until the bottom just begins to set. Using a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Repeat until almost set. Sprinkle with half of the parmesan, then place under broiler until fully cooked
  4. Top with half of the lettuce mixture. Using a spatula, fold the omelet in half and remove to a serving plate.
  5. Re-clean the skillet, then repeat with the remaining eggs, vegetables, and cheese to make a second omelet.
  6. Serve hot.
beta
calories
292
fat
20g
protein
22g
carbs
8g
more
Art of Natural Living https://artofnaturalliving.com/
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9 thoughts on “Mushroom & Lettuce Omelet

    1. Inger Post author

      I’ve always figured omelets were a great way to get more vegetables into my kids Angela!

  1. Lynn

    I have always wondered if lettuce would work but was never brave enough to try it. Glad you’re more adventurous than me – now I have my answer! 🙂

    1. Inger Post author

      I also tried lettuce soup–which was less successful, though I haven’t given up!

  2. David

    What a great idea, Inger! I would never have thought of using lettuce in place of spinach! And it looks beautiful, too.

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