Easy Mushroom & Sun-Dried Tomato Omelet Recipe

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

Easy Mushroom & Sun-Dried Tomato Omelet

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Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 153kcal Calories from fat 82
% Daily Value
Total Fat 9g	14%
Saturated Fat 2g	10%
Transfat 0g
Cholesterol 160mg	53%
Sodium 370mg	15%
Carbohydrate 8g	3%
Dietary Fiber 2g	8%
Sugars 5g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

From the kitchen of Cookin Canuck. www.cookincanuck.com

Serves Serves 1 (but easily doubled)     adjust servings

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

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.

by From the kitchen of cookincanuck.com