Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 08/03/2014 I made this for a nice dinner. I added some Blue Cheese when I put in the mushrooms and they melted into the Omelet. This was quite good!
Back to Mushroom-and-Microgreen Omelet All Reviews for Mushroom-and-Microgreen Omelet - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 10 mins Servings: 1 omelet-002-mmld108046.jpg
Ingredients Ingredient Checklist 1 tablespoon unsalted butter, divided 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup) Coarse salt and freshly ground pepper 3/4 cup microgreens 3 large eggs
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 10 mins Servings: 1 omelet-002-mmld108046.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 10 mins Servings: 1
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 1
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 1
1
omelet-002-mmld108046.jpg
omelet-002-mmld108046.jpg
Ingredients
Ingredients
- 1 tablespoon unsalted butter, divided 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup) Coarse salt and freshly ground pepper 3/4 cup microgreens 3 large eggs
Directions
Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 08/03/2014 I made this for a nice dinner. I added some Blue Cheese when I put in the mushrooms and they melted into the Omelet. This was quite good!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 08/03/2014 I made this for a nice dinner. I added some Blue Cheese when I put in the mushrooms and they melted into the Omelet. This was quite good!
Martha Stewart Member
Rating: Unrated 08/03/2014
I made this for a nice dinner. I added some Blue Cheese when I put in the mushrooms and they melted into the Omelet. This was quite good!
Rating: Unrated
All Reviews for Mushroom-and-Microgreen Omelet
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom-and-Microgreen Omelet
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
