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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.
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.
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:
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
From the kitchen of Cookin Canuck. www.cookincanuck.com
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
- 1 1/2 tbsp water
Instructions
- 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.
- 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.
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{ 13 comments… read them below or add one }
Yes, please! What an awesome breakfast/brunch/any meal idea!!
Mushrooms and sun dried tomatoes are 2 things I find very hard to resist. And I gotta have my eggs. Delish!
I want this for dinner!
Oh wow, that looks like a great breakfast!
I tend to always make the same omelette. I should add mushrooms next time. Looks yummy! Great start of the day.
looks delicious! this isn’t just for breakfast
HAHAH!! So true. Gosh, instagram was full with, “EEEEK!!! Entering Trader Joes!!” so funny.
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!
This omelet is perfection! Love mushrooms and sun-dried tomatoes together!
I love sun-dried tomatoes! This is a fabulous breakfast idea!
These flavors are fabulous. Yay for getting a TJ’s!
This is a power breakfast!!
That looks fantastic. I cannot wait to make this! Wonderful picture as always.
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