Go Back
–+ servings

Mushroom & Lettuce Omelet

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!
Author: Inger
No ratings yet
Print
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 292 kcal

Ingredients
  

  • 4 eggs
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon butter or oil or oil
  • 8 ounces mushrooms sliced or chopped
  • 1/2 teaspoon Worcestershire sauce or miso paste, optional
  • 4 ounces lettuce chopped
  • 1 ounce shredded parmesan cheese about ½ cup

Instructions
 

  • In a medium bowl, whisk together the eggs, water, salt and pepper.
  • Melt the butter or add oil to a hot skillet. Add the mushrooms and Worcestershire sauce then 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.
  • 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
  • Top with half of the lettuce mixture. Using a spatula, fold the omelet in half and remove to a serving plate.
  • Re-clean the skillet, then repeat with the remaining eggs, vegetables, and cheese to make a second omelet.
  • Serve hot.

Nutrition

Calories: 292kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!