For food enthusiasts on a quest for a savory, sumptuous start to their mornings, the mushroom and leek omelette stands out as an abundantly satisfying choice.
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Mushroom and Leek Omelet
Not only is this dish a delight for the taste buds, but it also offers a formidable fusion of health benefits. The omelette, a beloved staple of numerous cultures, has morphed over centuries into myriad forms. Its inception, often credited to ancient Persians, is a tale of humble beginnings—never intended to be as diverse as it is today. With its European adoption, the omelette evolved, gaining a texture and richness that appeals to the modern palate. But one pivotal reinterpretation has been the addition of mushrooms and leeks — a savored Southern European duo that brought a new dimension to the classic omelette recipe.
The mushroom and leek omelette can be a standalone superstar, but when paired with the right accompaniments, it becomes part of a symphony. For a light, healthy meal, serve with a side of Bacon, Grape and Broccoli Salad or a Fruit Salad with Lemon Dressing.
Ingredients
Serves: 2 Prep Time: 10 minutes Cook Time: 16 minutes
- 6 eggs
- 4 tablespoon leeks, chopped
- 2 tablespoon onion, chopped
- 6 mushrooms, sliced
- 1 tablespoon cooking fat
- Sea salt and black pepper to taste
How to Make Mushroom and Leek Omelet
Whisk the eggs in a bowl and season to taste with sea salt and freshly ground black pepper.
Heat a non-stick skillet over a medium heat, add 1 tablespoon of the cooking fat and cook the onions, leeks and mushrooms until the onions are soft, about 6 minutes. Reserve half of this vegetable mixture.
Pour ½ of the egg mixture into the skillet with the vegetables that are still in the pan.
Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
When the omelet is set, fold the omelet in half and cook for another minute, covered.
Reserve and repeat the process for the other omelet.
More Egg Recipes
If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Mushroom and Leek Omelet
Ingredients
Instructions
- Whisk the eggs in a bowl and season to taste with sea salt and freshly ground black pepper.6 eggs, Sea salt and black pepper to taste
- Heat a non-stick skillet over a medium heat, add 1 tablespoon of the cooking fat and cook the onions, leeks and mushrooms until the onions are soft, about 6 minutes. Reserve half of this vegetable mixture.4 tablespoon leeks, 2 tablespoon onion, 1 tablespoon cooking fat, 6 mushrooms
- Pour ½ of the egg mixture into the skillet with the vegetables that are still in the pan.
- Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
- When the omelet is set, fold the omelet in half and cook for another minute, covered.
- Reserve and repeat the process for the other omelet.
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