Dec 7
2012

Easy Mushroom & Sun-Dried Tomato Omelet Recipe

Pin It

Easy Mushroom & Sun-Dried Tomato Omelet Recipe by Cookin' Canuck
This easy one-pan omelet is loaded with mushrooms, sun-dried tomatoes and flavor. It makes for a satisfying, filling and healthy breakfast.

Last weekend, about 90% of the population of Salt Lake City completely lost their minds. Their Joe-Joe-loving, orange chicken-craving minds. Utah’s first Trader Joe’s arrived, to the joy of all of the displaced Californians (my husband included) and other Trader Joe devotees. The store opened on Friday and we waited until Sunday to make the pilgrimage, delusionally hoping that the crowds would die down in two days. Ha!

We slowly cruised through the aisles, loading our cart with all of our favorites. Almond butter, gyoza sauce, Israeli couscous…and so on. Of course, there may have been a little room for Candy Cane Joe-Joes and the Trader Joe’s smooth, creamy chocolate peanut butter cups. And that’s where my action plan came in. If those addictive little treats were going to be staring out from my pantry, I was going to need a way to resist their siren call.

Easy Mushroom & Sun-Dried Tomato Omelet Recipe by Cookin' Canuck

My first line of defense in these situations is to eat a breakfast full of protein and fiber, such as my favorite yogurt parfait or an egg dish. If I stay full from breakfast to lunch and then snack on things such as Curry Hummus and veggies in the afternoon, then those Joe-Joes start to lose their luster, at least enough to get me over the craving hump.

This omelet is a one-pan breakfast wonder. Saute the mushrooms with the sun-dried tomatoes, then transfer them to a plate while making the omelet. Tuck the vegetables inside the omelet before digging in.

Be sure to check out my post, How to: Make an Omelet, for tips on making the perfect omelet in a matter of minutes.

The recipe:

Heat the olive oil in a small nonstick skillet set over medium-high heat.

Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and just starting to brown, 4 to 5 minutes. Stir in the sun-dried tomatoes, parsley, one pinch of salt and one pinch of pepper, and heat briefly. Transfer the mixture to a bowl and set aside.

In a medium bowl, whisk together the egg, egg white and water.

Use the same small skillet, coat it with cooking spray and set it over medium-hight heat.

Easy Mushroom & Sun-Dried Tomato Omelet Recipe by Cookin' Canuck

Add egg mixture to skillet and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked. See How to: Make an Omelet.

When the egg is mostly cooked, but still slightly liquid on top, add the mushroom filling to one side of the omelet.

Fold the egg over the fillings. Slide the omelet onto a plate and serve immediately.

Other egg recipes:

Favorite Egg Recipes
Cookin’ Canuck’s Southwestern Breakfast Quesdailla with Eggs, Black Beans & Salsa
Cookin’ Canuck’s Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage
Closet Cooking’s Butternut Squash, Mushroom & Sausage Frittata
Healthy Foodie’s Squash & Rapini Frittata
Citrus & Candy’s Tomato Jam with Potato Frittata

Easy Mushroom & Sun-Dried Tomato Omelet
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 1 (but easily doubled)
Ingredients
  • 1 tsp olive oil
  • 1 cup sliced crimini (Baby Bella) mushrooms
  • 4 sun-dried tomatoes (not oil-packed), thinly sliced
  • 1 tbsp chopped Italian parsley
  • 2 pinches kosher salt, divided
  • 2 pinches ground pepper, divided
  • 1 egg
  • 1 egg white
  • 1½ tbsp water
Instructions
  1. Heat the olive oil in a small nonstick skillet set over medium-high heat.
  2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and just starting to brown, 4 to 5 minutes. Stir in the sun-dried tomatoes, parsley, one pinch of salt and one pinch of pepper, and heat briefly. Transfer the mixture to a bowl and set aside.
  3. In a medium bowl, whisk together the egg, egg white and water.
  4. Use the same small skillet, coat it with cooking spray and set it over medium-hight heat.
  5. Add egg mixture to skillet and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked (See How to: Make an Omelet.
  6. When the egg is mostly cooked, but still slightly liquid on top, add the mushroom filling to one side of the omelet.
  7. Fold the egg over the fillings. Slide the omelet onto a plate and serve immediately.

Related Posts Plugin for WordPress, Blogger...
Pin It

{ 13 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar December 7, 2012 at 6:40 am

Yes, please! What an awesome breakfast/brunch/any meal idea!!

Reply

2 Brenda @ a farmgirl's dabbles December 7, 2012 at 7:32 am

Mushrooms and sun dried tomatoes are 2 things I find very hard to resist. And I gotta have my eggs. Delish!

Reply

3 Maria December 7, 2012 at 7:39 am

I want this for dinner!

Reply

4 KalynsKitchen December 7, 2012 at 7:44 am

Oh wow, that looks like a great breakfast!

Reply

5 Helene December 7, 2012 at 8:03 am

I tend to always make the same omelette. I should add mushrooms next time. Looks yummy! Great start of the day.

Reply

6 Elizabeth@ Food Ramblings December 7, 2012 at 9:27 am

looks delicious! this isn’t just for breakfast :)

Reply

7 carrian December 7, 2012 at 9:33 am

HAHAH!! So true. Gosh, instagram was full with, “EEEEK!!! Entering Trader Joes!!” so funny.

Reply

8 Carla @ Carlas Confections December 7, 2012 at 10:19 am

Now Im re-thinking my breakfast… which was nothing (except coffee of course). If I ate this, I would be less likely to snack in the morning too. Hmmm, what a concept lol ;) Breakfast tomorrow looks promising!

Reply

9 Laura (Tutti Dolci) December 7, 2012 at 10:22 am

This omelet is perfection! Love mushrooms and sun-dried tomatoes together!

Reply

10 Anna @ Crunchy Creamy Sweet December 7, 2012 at 1:46 pm

I love sun-dried tomatoes! This is a fabulous breakfast idea!

Reply

11 Cassie | Bake Your Day December 7, 2012 at 6:10 pm

These flavors are fabulous. Yay for getting a TJ’s!

Reply

12 Katrina @ In Katrina's Kitchen December 7, 2012 at 7:26 pm

This is a power breakfast!!

Reply

13 carolinaheartstrings December 8, 2012 at 7:14 pm

That looks fantastic. I cannot wait to make this! Wonderful picture as always.

Reply

Leave a Comment

Rate this recipe:  

{ 4 trackbacks }

Previous post:

Next post: