Mushroom-Stuffed Omelet







A recipe allowed in a / / / diet.

How about a protein-rich, vegetarian and delicious way to start your day? In order to achieve that, stuff your omelet with oregano-flavored buttery mushrooms and bell pepper.

Nutritional Chart

Calories: 420 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 23 g
  • 15 g

Ingredients Needed for Mushroom-Stuffed Omelet

For the veggies:

1 tablespoon vegetable oil
2 ounces of mushrooms, chopped
2 ounces of oyster mushrooms, chopped
1 teaspoon butter
½ small yellow bell pepper, diced
1 teaspoon garlic powder
2 teaspoons of dried oregano
1 teaspoon fresh parsley, chopped

For the omelet:

4 eggs
1 tablespoon heavy cream
1 teaspoon cornstarch
2 tablespoons of parmesan, grated
1 teaspoon olive oil for serving
1 spring onion, chopped (for garnishing)

How to Make Mushroom-Stuffed Omelet

  1. For the veggies:

    Heat the vegetable oil in a skillet over low heat. Add the mushrooms and oyster mushrooms and stir for 30 seconds.

  2. Add the butter and melt it. Continuously stir in the process.
  3. Add the bell pepper, garlic powder, and dried oregano. Season with salt and pepper and stir for 1 – 2 minutes.
  4. Add the fresh parsley and stir it in. Transfer to a smaller bowl and set aside.
  5. For the omelet:

    Add the eggs, heavy cream, and cornstarch to a bowl. Season with salt and whisk until even.

  6. Transfer the whisked egg mixture to the same skillet used for cooking the veggies. Cover with a lid and cook for 15 minutes on low heat.
  7. Spread the cooked veggies over the cooking omelet and add 1 tablespoon of grated parmesan.
  8. Carefully roll the omelet, top it with the remaining grated parmesan and transfer it to a plate.
  9. Serve it drizzled with olive oil and garnished with chopped spring onion.

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