We eat breakfast for dinner sometimes. And we love a good omelet. This one uses mushrooms – any kind you like – and swiss cheese. Swiss cheese has a sharp, nutty flavor that compliments the mushrooms better than most cheeses. It’s a delicious way to enjoy a vegetarian meal!
Here’s How to Do it:
Prep everything before you start cooking.
Wipe the mushrooms clean and slice thick (about 3 to 4 slices per mushroom). Mushrooms are very absorbent so it’s best to wipe them clean and not rinse them.
Beat the eggs with the lemon pepper and water.
Grate the cheese.
Heat the olive oil in a skillet and sauté the mushrooms until they are golden brown.
Remove the mushrooms from the pan and keep warm.
Pour the eggs into the hot pan and cook on low until the eggs start to set. Gently lift the eggs with a large spatula and flip.
Place the mushrooms and cheese on top of the omelet and continue to cook until the cheese starts to melt.
Fold the omelet and cut in half. Place each piece on a plate and garnish with green onions.
Eat while it’s hot. A salad makes a perfect side for a complete evening meal.
- 2 cups sliced mushrooms
- 3 teaspoons olive oil
- 4 large eggs
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon salt
- 2 Tablespoons cold water
- 1/2 cup shredded swiss cheese
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Prep everything before you start cooking.
-
Wipe the mushrooms clean and slice thick (about 3 to 4 slices per mushroom).
-
Beat the eggs with the lemon pepper and water.
-
Grate the cheese.
-
Heat the olive oil in a skillet and sauté the mushrooms until they are golden brown.
-
Remove the mushrooms from the pan and keep warm.
-
Pour the eggs into the hot pan and cook on low until the eggs start to set. Gently lift the eggs with a large spatula and flip.
-
Place the mushrooms and cheese on top of the omelet and continue to cook until the cheese starts to melt.
-
Fold the omelet and cut in half. Place each piece on a plate and garnish with green onions.
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Eat while it's hot. A salad makes a perfect side for a complete evening meal.
© Copyright 2019 The Lazy Gastronome
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You eat breakfast for dinner… we sometimes eat dinner for breakfast! :P Anyway, mushrooms and cheese sound the perfect combo. Thanks for bringing to Fiesta Friday (do we add the party link ourselves to your “Blog Hoppy” page?!)
Us too!! We eat what sounds good. Thanks for stopping by!
This sounds just perfect! I’ve been eating less and less meat lately, so I’m definitely looking for alternatives.
Thank you for sharing at The Really Crafty Link Party.
Same here! Glad you stopped by
I eat omlets for dinner all the time especially if I am eating alone. Your omlet look delcious.
We love omelets and frittatas at our house for any meal!! Thanks for stopping by.
Once a week we have breakfast for dinner and omelets are often the choice. I used medium heat on the pan because we don’t like brown on our eggs (picky, I know) but this was so good. The lemon pepper was a pleasant surprise. I am usually just a salt-and-pepper kind of gal. Thanks for a keeper!
So easy and delicious for dinner! And this recipe includes what is always the best advice: prep the ingredients before you get going on making it.
I love mushrooms in my omelets! I have never tried swiss cheese with egg before, but I am glad I tried it!
You’ve just inspired me to use up the maiitake mushrooms I have in the fridge in a lunch omelet today! I even have mozzarella and I’m drooling just thinking about it.
Great flavor combination! Such a yummy omelette!
Always up for mushrooms in my omelet!! This looks yummy!!
Us too – Especially wild mushrooms!
I love a good omelet and this recipe looks delicious!