Mushroom and Onion Omelette

This Mushroom and Onion Omelette is a delightful combination of earthy mushrooms and sweet onions, all enveloped in fluffy eggs, making it a perfect kosher breakfast option. It's quick to prepare and offers a satisfying start to your day.

Ingredients

• Eggs - 4 large
• Fresh mushrooms (sliced) - 150 grams
• Onion (finely chopped) - 1 medium
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley (chopped) - 1 tablespoon

Steps

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Add the sliced mushrooms to the skillet and cook for an additional 5-6 minutes, stirring occasionally, until they are tender and golden brown.
4. In a bowl, whisk the eggs with salt and black pepper until well combined.
5. Pour the egg mixture over the sautéed onions and mushrooms in the skillet.
6. Cook for 2-3 minutes, gently lifting the edges of the omelette with a spatula to allow uncooked eggs to flow underneath.
7. When the eggs are set but slightly runny on top, sprinkle the chopped parsley over the omelette.
8. Carefully fold the omelette in half and cook for another minute, then slide it onto a plate and serve hot.

Nutrition

• Calories: 280
• Protein: 20 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 420 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Mushrooms provide antioxidants and essential nutrients like vitamin D.

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