By Claire DiMaggio
Prepare the citrus fruit by peeling and segmenting it, then set it aside for serving later.
In a medium non-stick skillet, heat 1/2 tablespoon of olive oil or butter over medium heat. Add the finely diced onion and sliced mushrooms, and cook for about 5 minutes until the mushrooms are browned and the onion is translucent.
Add the sliced scallions to the skillet and sauté for another 2 minutes. Season the mixture with salt and pepper to taste, then transfer it to a bowl and set aside.
In a large bowl, crack the eggs and beat them until fully blended. Add a pinch of salt and a dash of pepper.
Wipe down the skillet if necessary and add the remaining 1/2 tablespoon of oil or butter. Heat over medium-low heat, and pour in the beaten eggs. Let them sit undisturbed for a minute until they start to set around the edges.
Once the edges of the omelette have set, scatter the mushroom and onion mixture evenly over one half of the omelette. Let it cook for 2-3 minutes until the bottom is fully set but the top is still slightly creamy.
Using a spatula, fold the omelette in half to cover the filling. Continue to cook for another minute or until the omelette is cooked to your preferred doneness.
Transfer the omelette to a cutting board, let it cool slightly, then cut it into four equal portions.
Serve each portion of the omelette with 1/2 cup of cooked jasmine rice and segments of citrus fruit on the side.
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By Claire DiMaggio
This Breakfast Vegetarian Omelettes Brunch recipe is ready in 25 minutes and features large eggs, shiitake mushrooms, small onion and other delicious ingredients. Contains 350 calories total.
Prepare the citrus fruit by peeling and segmenting it, then set it aside for serving later.
In a medium non-stick skillet, heat 1/2 tablespoon of olive oil or butter over medium heat. Add the finely diced onion and sliced mushrooms, and cook for about 5 minutes until the mushrooms are browned and the onion is translucent.
Add the sliced scallions to the skillet and sauté for another 2 minutes. Season the mixture with salt and pepper to taste, then transfer it to a bowl and set aside.
In a large bowl, crack the eggs and beat them until fully blended. Add a pinch of salt and a dash of pepper.
Wipe down the skillet if necessary and add the remaining 1/2 tablespoon of oil or butter. Heat over medium-low heat, and pour in the beaten eggs. Let them sit undisturbed for a minute until they start to set around the edges.
Once the edges of the omelette have set, scatter the mushroom and onion mixture evenly over one half of the omelette. Let it cook for 2-3 minutes until the bottom is fully set but the top is still slightly creamy.
Using a spatula, fold the omelette in half to cover the filling. Continue to cook for another minute or until the omelette is cooked to your preferred doneness.
Transfer the omelette to a cutting board, let it cool slightly, then cut it into four equal portions.
Serve each portion of the omelette with 1/2 cup of cooked jasmine rice and segments of citrus fruit on the side.
Calories per Serving: 350
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