By Claire DiMaggio
Preheat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil or butter.
Add the finely diced onion to the skillet and sauté for 2-3 minutes, or until translucent.
Add the sliced shiitake or cremini mushrooms to the onions, and cook for 5-7 minutes until the mushrooms are browned and tender.
While the mushrooms are cooking, whisk the 8 large eggs in a bowl with a pinch of salt and pepper until well combined.
Add the sliced scallions to the mushroom mixture and cook for an additional 1 minute. Remove the mixture from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil or butter to the skillet, then pour in the whisked eggs. Let the eggs cook undisturbed for 1-2 minutes, or until they begin to set around the edges.
Carefully spread the mushroom and onion mixture over half of the omelette, then fold the other half over to cover the filling. Let cook for another 2-3 minutes until the omelet is fully set.
In a separate pan, lightly heat the cooked jasmine rice.
Segment the orange or grapefruit and serve alongside the omelette and jasmine rice as a refreshing citrus side.
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By Claire DiMaggio
This Breakfast Vegetarian Main Course recipe is ready in 30 minutes and features eggs, shiitake or cremini mushrooms, onion and other delicious ingredients. Contains 400 calories total.
Preheat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil or butter.
Add the finely diced onion to the skillet and sauté for 2-3 minutes, or until translucent.
Add the sliced shiitake or cremini mushrooms to the onions, and cook for 5-7 minutes until the mushrooms are browned and tender.
While the mushrooms are cooking, whisk the 8 large eggs in a bowl with a pinch of salt and pepper until well combined.
Add the sliced scallions to the mushroom mixture and cook for an additional 1 minute. Remove the mixture from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil or butter to the skillet, then pour in the whisked eggs. Let the eggs cook undisturbed for 1-2 minutes, or until they begin to set around the edges.
Carefully spread the mushroom and onion mixture over half of the omelette, then fold the other half over to cover the filling. Let cook for another 2-3 minutes until the omelet is fully set.
In a separate pan, lightly heat the cooked jasmine rice.
Segment the orange or grapefruit and serve alongside the omelette and jasmine rice as a refreshing citrus side.
Calories per Serving: 400
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