Mushroom Swiss Omelet
A fluffy three-egg omelet loaded with sautéed mushrooms and melty Swiss cheese, folded and served with hot sauce on the side. Ready in 12 minutes.
- Total time
- 12 min
- Servings
- 1
- Calories
- 385
- Protein
- 24g
Ingredients
- 1.5 cups mushrooms, sliced
- 2.5 tbsp butter, divided
- 3 large eggs
- ¾ cup Swiss cheese, shredded
Instructions
- 1
Heat 1.5 tbsp butter in a skillet over medium-high until it stops foaming.
- 2
Add mushrooms and cook, stirring occasionally, until golden and any liquid evaporates, about 5 minutes.
- 3
Push mushrooms to the side, reduce heat to medium, and add 1 tbsp butter to the cleared space.
- 4
Whisk eggs with a pinch of salt and pepper, then pour into the skillet and let sit 10 seconds without stirring.
- 5
Gently push cooked egg toward the center, tilting to let raw egg flow to edges, until mostly set but still glossy on top, about 3 minutes.
- 6
Scatter cheese and cooked mushrooms over half the omelet, fold in half, and slide onto a plate.
Tools you’ll need
- 12-inch skillet
- whisk
- spatula
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