Ingredients for Green Onion And Mushroom Omelet
- Cremini Mushrooms
- 3 tablespoons unsalted butter
- Green Onions
- Dry Vermouth
- 4 large eggs
- 1 tablespoon water
- Salt and freshly ground black pepper to taste
- Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Green Onion And Mushroom Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Green Onion And Mushroom Omelet
- Finely chop 8 ounces of cremini mushrooms using a food processor.
- Melt 2 tablespoons of butter in a medium skillet over medium-high heat.
- Add the chopped mushrooms and 1/4 cup of the sliced green onions to the skillet.
- Sauté for 3 minutes, stirring occasionally, until the mushrooms soften.
- Add 2 tablespoons of dry vermouth and bring to a boil. Cook until the vermouth has evaporated, about 1 1/2 minutes.
- Season the mushroom mixture generously with salt and pepper.
- In a medium bowl, whisk together 4 large eggs, 1 tablespoon of water, salt, and pepper until light and frothy.
- Melt 1 tablespoon of butter in a small nonstick skillet over medium heat.
- Pour half of the egg mixture into the skillet.
- Let the omelet cook undisturbed for about 30 seconds, then gently push the cooked edges toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking until the omelet is nearly set, but still slightly wet on top.
- Spoon half of the mushroom mixture down the center of the omelet.
- Fold both sides of the omelet over the filling and transfer to a plate.
- Repeat steps 8-13 with the remaining butter, egg mixture, and mushroom mixture.
- Sprinkle the finished omelets with the reserved 2 tablespoons of sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
71g
Carbs
1g
