Mushroom and Swiss Omelette

This Mushroom and Swiss Omelette is a delightful vegetarian dish, featuring earthy mushrooms and rich Swiss cheese, all enveloped in a fluffy, perfectly cooked egg. Ideal for a leisurely brunch, it combines flavors and textures that will satisfy both the palate and the appetite.

Ingredients

• Eggs - 4 large
• Fresh mushrooms (sliced) - 150 grams
• Swiss cheese (shredded) - 100 grams
• Butter - 2 tablespoons
• Milk - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chives (chopped) - 2 tablespoons

Steps

1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender.
3. Remove the mushrooms from the skillet and set them aside. In the same skillet, add the remaining tablespoon of butter.
4. Pour the egg mixture into the skillet, tilting the pan to ensure even distribution. Cook for about 2-3 minutes, or until the edges start to set.
5. Sprinkle the sautéed mushrooms and shredded Swiss cheese evenly over one half of the omelette.
6. Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
7. Gently slide the omelette onto a plate, garnish with chopped chives, and serve immediately.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.15 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Contains antioxidants from mushrooms, which can help boost the immune system.

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