By Claire DiMaggio
Prepare all the ingredients: slice the mushrooms, finely dice the onion, and slice the scallions. Segment the orange or grapefruit and set aside for serving later.
Heat 1/2 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
Add the sliced mushrooms to the pan with the onions. Cook until the mushrooms have softened and browned slightly, about 5 minutes. Season with salt and pepper to taste.
In a large bowl, whisk the eggs until they are completely blended. Season with a pinch of salt and pepper.
Push the mushroom-onion mixture to one side of the pan and pour the eggs into the other side. Allow them to set slightly at the edges, about 1 minute.
Gently stir the eggs with a spatula, lifting the edges to let uncooked egg flow underneath. Cook until just set but still a little soft on top, about 3-4 minutes.
Sprinkle the cooked jasmine rice and sliced scallions over one half of the omelette. Carefully fold the omelette in half over the filling and allow to cook for another minute to heat the rice through.
Slide the omelette onto a serving platter. Garnish with additional scallions and serve with the segmented citrus on the side.
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By Claire DiMaggio
This Breakfast Vegetarian Quick Meals recipe is ready in 35 minutes and features large eggs, shiitake mushrooms, small onion and other delicious ingredients. Contains 375 calories total.
Prepare all the ingredients: slice the mushrooms, finely dice the onion, and slice the scallions. Segment the orange or grapefruit and set aside for serving later.
Heat 1/2 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
Add the sliced mushrooms to the pan with the onions. Cook until the mushrooms have softened and browned slightly, about 5 minutes. Season with salt and pepper to taste.
In a large bowl, whisk the eggs until they are completely blended. Season with a pinch of salt and pepper.
Push the mushroom-onion mixture to one side of the pan and pour the eggs into the other side. Allow them to set slightly at the edges, about 1 minute.
Gently stir the eggs with a spatula, lifting the edges to let uncooked egg flow underneath. Cook until just set but still a little soft on top, about 3-4 minutes.
Sprinkle the cooked jasmine rice and sliced scallions over one half of the omelette. Carefully fold the omelette in half over the filling and allow to cook for another minute to heat the rice through.
Slide the omelette onto a serving platter. Garnish with additional scallions and serve with the segmented citrus on the side.
Calories per Serving: 375
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