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    Home » Breakfast

    Easy Mushroom & Sun-Dried Tomato Omelet Recipe

    Published: Dec 7, 2012 · Modified: Jun 9, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 13 Comments

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

    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 irresistible 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:

    Egg & Avocado Breakfast Quesadilla
    Southwestern Breakfast Quesdailla with Eggs, Black Beans & Salsa
    Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage

    Easy Mushroom & Sun-Dried Tomato Omelet

    This easy one-pan omelet is loaded with mushrooms, sun-dried tomatoes and flavor. It makes for a satisfying, filling and healthy breakfast.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Entrees
    Cuisine: American
    Keyword: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 1 Serving
    Calories: 157kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 teaspoon olive oil
    • 1 cup sliced crimini Baby Bella mushrooms
    • 4 sun-dried tomatoes not oil-packed, thinly sliced
    • 1 tablespoon chopped Italian parsley
    • 2 pinches kosher salt divided
    • 2 pinches ground pepper divided
    • 1 egg
    • 1 egg white
    • 1 ½ tablespoons water
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    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.

    Nutrition

    Serving: 1Omelet | Calories: 157kcal | Carbohydrates: 10g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 915mg | Potassium: 706mg | Fiber: 2g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 8.5mg | Calcium: 38mg | Iron: 2.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. carolinaheartstrings

        December 08, 2012 at 7:14 pm

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

        Reply
      2. Katrina @ In Katrina's Kitchen

        December 07, 2012 at 7:26 pm

        This is a power breakfast!!

        Reply
      3. Cassie | Bake Your Day

        December 07, 2012 at 6:10 pm

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

        Reply
      4. Anna @ Crunchy Creamy Sweet

        December 07, 2012 at 1:46 pm

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

        Reply
      5. Laura (Tutti Dolci)

        December 07, 2012 at 10:22 am

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

        Reply
      6. Carla @ Carlas Confections

        December 07, 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
      7. carrian

        December 07, 2012 at 9:33 am

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

        Reply
      8. Elizabeth@ Food Ramblings

        December 07, 2012 at 9:27 am

        looks delicious! this isn't just for breakfast 🙂

        Reply
      9. Helene

        December 07, 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
      10. KalynsKitchen

        December 07, 2012 at 7:44 am

        Oh wow, that looks like a great breakfast!

        Reply
      11. Maria

        December 07, 2012 at 7:39 am

        I want this for dinner!

        Reply
      12. Brenda @ a farmgirl's dabbles

        December 07, 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
      13. Katrina @ Warm Vanilla Sugar

        December 07, 2012 at 6:40 am

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

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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