Mushroom and Swiss Omelet
A savory mushroom and Swiss cheese omelet, perfect for a hearty breakfast or brunch. This quick-to-make dish is rich in flavor, featuring perfectly sautéed mushrooms and gooey Swiss cheese within a fluffy omelet.
Prep time: 10 minutesCook time: 5 minutesServes: 2
Ingredients
4 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
1 cup sliced mushrooms
1/2 cup shredded Swiss cheese
1 tablespoon chopped fresh parsley
Instructions
1. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. In a nonstick skillet over medium heat, melt the butter and add the mushrooms. Sauté until they are golden brown and tender, about 4-5 minutes.
3. Pour the egg mixture into the skillet, ensuring it spreads evenly.
4. Cook the eggs without stirring, until they begin to set around the edges, about 2-3 minutes.
5. Sprinkle the Swiss cheese over one half of the omelet, then add the sautéed mushrooms on top.
6. Fold the omelet in half, covering the fillings, and cook for another 1-2 minutes until the cheese melts.
7. Slide the omelet onto a plate and garnish with fresh parsley before serving.
Storage
Store any leftover omelet in an airtight container in the refrigerator for up to 2 days.
Reheating
To reheat, place the omelet on a microwave-safe plate and heat on medium power for 1-2 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
