Simple Cheese and Mushroom Omelets
A few ingredients and one pan is all you need to make these easy omelets in 20 minutes or less. I used a 10-inch skillet, but you can use an 8-inch skillet for thicker omelets. Cook a couple minutes longer for the 8-inch skillet.
- In a 4-cup glass measuring cup, whisk eggs, egg whites, milk, salt, and pepper. There should be 2 cups total mixture.
- In a nonstick skillet, heat oil over medium-high heat. Add the mushrooms and sauté for 3-5 minutes, or until soft. Transfer mushrooms to a bowl. Wipe skillet.
- Add ½ tablespoon oil to the skillet and heat over medium. Add ½ cup of the egg mixture and rotate pan to ensure even layer. Cook for 2 minutes, lifting edges slightly to let uncooked egg flow under cooked portion. Add 2 tablespoons cheese and about ¼ cup of the mushrooms to one side of eggs. Fold over into an omelet with a spatula. Transfer omelet to a plate. Cover to keep warm until ready to serve. Repeat process to complete 3 more omelets.
- Cooked and cooled omelets can be refrigerated up to 5 days. Package individually as a meal, or, layer several omelets in one container with waxed paper in between. Reheat in the microwave.
Food Groups ***Meat = 2.5 servings, Vegetable = .5 serving
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