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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 irresistible 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:

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

Printable Recipe

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

Cook Time: 10

Servings: 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

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

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.

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