Ingredients for Mushroom Swiss Cheese Omelet
- 3 large eggs, at room temperature
- 2 tablespoons heavy cream
- 2 tablespoons butter
- Mushroom
- Garlic Clove
- Red Pepper Flakes
- Fresh Thyme Leave
- Fresh Chives
- 1/2 cup shredded Swiss cheese
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How to Make Mushroom Swiss Cheese Omelet
- Whisk 3 large eggs at room temperature with 2 tablespoons of heavy cream until light and frothy.
- In a separate skillet, melt 1 tablespoon of butter over medium heat. Add 8 ounces of sliced cremini mushrooms and 2 cloves of minced garlic. Sauté for 5-7 minutes, until mushrooms are tender.
- Stir in a pinch of red pepper flakes (to taste), 1 tablespoon of chopped fresh chives, and 1 teaspoon of fresh thyme.
- Pour the egg mixture into the skillet with the mushrooms. Cook over medium-high heat, gently stirring with a fork until the eggs are mostly set but still slightly wet.
- Sprinkle 1/2 cup of shredded Swiss cheese evenly over one half of the omelet.
- Carefully fold the unfilled half of the omelet over the cheese-filled half.
- Reduce heat to low. Cook for 1-2 minutes, until the cheese is melted and the omelet is heated through.
- If you have a hard time flipping you can carefully cut it in half before serving.
- Garnish with extra fresh chives and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
97g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Very Low Carbs Omelets And Frittatas Breakfast Lunch Eggs Dairy Vegetables American European Dinner Party Vegetarian Swiss Cheese Eggs Stove Top Dietary Low Sodium Low Carb Mushrooms Low In Something Brunch Taste Mood Savory Equipment Number Of Servings Presentation Served Hot
