I gotta give it up the my local 99c only Stores for the main ingredient. A 5 ounce package will hold 2 to 3 nice-sized ones. And, you'll only need one mushroom per omelet, so, go ahead and invite a friend and make a few of these tasty suckers for breakfast.
I get string cheese there, too. You can use any favorite cheese you have on hand, or find on sale. And, I get my herbs for free, from my patio garden. You can sprinkle in a little dried herbs if you don't have fresh - or just leave them out, this omelet is luscious enough.
Eggs aren't as cheap as they used to be, but are still a good value, at least nutrition-wise.
Regular mushrooms are easier to work with, just brush off the dirt and slice them. A portabella has mushy gills under the mushroom cap that need to be scrapped out. Some cooks will leave them in, it's up to you.
I use a spoon to gently loosen and discard the gills - it's easy enough. You can remove the stem if you like, it's slightly tougher than the mushroom cap, but I don't mind the stem, so I usually leave it on.
I make this omelet old school, diner-style. The egg is whipped with a little milk and cooked all the way through -- with a nice browned exterior. As a contrast, I made a soggy, French-style Cheese Omelette video a couple of months ago (check it out here.) It's good, but sometimes I like my food cooked all the way through.
You can use any mushrooms you find on sale, it's all good. I like a tasty omelet sometimes, and when mushrooms are on sale, that's excuse enough to make my Portabella Mushroom, String Cheese & Herb Omelet.
- 3 eggs - okay to make it a 2 egg omelet.
- 1 portabella - per omelet. Okay to use small button mushrooms or any you can get cheaply. Add as many sauteed mushrooms to omelet as you like.
- 1 stick of string cheese - okay to use any favorite cheese, like: mozzarella, Swiss, cheddar or plain American.
- 1 teaspoon herbs - any favorite, I used parsley and basil. Okay to use dried herbs - but just a 1/4 teaspoon or a small sprinkle.
- 1 tablespoons milk - to mix into eggs.
- 2 tablespoons oil - one for mushrooms and one tablespoon for frying omelet.
- Salt and pepper - to taste.
Chop herbs and shred cheese.
Prepare portabella mushroom for sauteing. Brush off any dirt. Scrape out and discard the black gills with a spoon. Thick-slice mushroom.
Add 1 tablespoon oil to a medium/hot pan. Saute mushroom slices until soft, about 2-4 minutes. Set aside when done.
Add 2 to 3 eggs to a bowl. Pour in 1 tablespoon of milk. Whisk the eggs and milk to blend well.
Heat frying pan to medium heat and add 1 tablespoon of oil (less oil for a non-stick omelet pan.) Pour in beaten eggs into medium/hot pan. Let it cook for a minute then add extra ingredients. I add the cheese and mushrooms on one half, and the herbs on the other half.
Click on any photo to see larger.
Let the omelet cook until eggs are starting to firm up, but still slightly wet. Depending on heat of pan and how many eggs you used, it takes another minute or two.
Gently fold the omelet in half. Cook omelet to desired doneness, about another 30 seconds or a minute.
Just cut into the thickest part of omelet to check for slight dampness. Of course, you can cook the omelet until dry. A hot omelet will continue to cook and dry until eaten.