Whipping up this mushroom and onion omelette feels like a cozy morning ritual that totally vibes with my love for easy, delicious breakfasts. The blend of sautéed mushrooms and onions with a hint of fresh parsley gives it that gourmet flavor, and the optional cheese takes it to the next level!
I absolutely love how a simple combination of eggs, milk, and a touch of olive oil can create such a delightful dish. My Mushroom Omelette Tortilla De Champiñones bursts with flavor thanks to the earthy mushrooms, sweet onions, and aromatic parsley.
It’s protein-packed, satisfying, and deliciously creamy.
How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe Ingredients
- Eggs: Rich in protein and essential amino acids; provide satiety and energy.
- Mushrooms: Low in calories, high in antioxidants and fiber; enhance depth of flavor.
- Olive Oil: Contains healthy fats; supports heart health and adds richness.
- Parsley: Freshens flavor; high in vitamins A, C, and K.
- Onions: Source of fiber and vitamin C; add a subtle sweet and savory taste.
How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe Ingredient Quantities
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup mushrooms, sliced
- 1/2 onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated cheese (optional)
How to Make this How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe
1. Crack the eggs into a bowl and add the milk. Whisk together until well combined. Season with salt and freshly ground black pepper to taste.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown and any liquid has evaporated, about 5-7 minutes.
3. Add the finely chopped onion to the skillet with the mushrooms and sauté until the onion is soft and translucent, about 3-4 minutes.
4. Stir in the chopped fresh parsley and cook for another minute until the parsley is wilted. Remove the mushroom-onion mixture from the skillet and set aside.
5. In the same skillet, add the butter and allow it to melt over medium heat.
6. Pour the egg mixture into the skillet, tilting the pan gently to spread it evenly. Cook without stirring for about 2-3 minutes, until the edges begin to set.
7. Evenly distribute the mushroom-onion mixture over one half of the omelette. If using, sprinkle the grated cheese on top of the mixture.
8. Use a spatula to carefully fold the uncovered half of the omelette over the filled side, creating a half-moon shape.
9. Continue to cook for another 1-2 minutes, until the omelette is fully set and the cheese (if used) has melted.
10. Slide the omelette onto a plate, cut into portions, and serve immediately, garnished with extra parsley if desired.
How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe Equipment Needed
1. Mixing bowl
2. Whisk
3. Non-stick skillet
4. Measuring cups and spoons
5. Spatula
6. Cutting board
7. Knife
8. Plate
FAQ
- Can I use any type of mushrooms for this recipe? Yes, you can use any variety of mushrooms such as button, cremini, or portobello, depending on your preference.
- Is it necessary to add milk to the eggs? Adding milk makes the omelette fluffier, but you can skip it if you want a denser texture.
- Can I use a different type of oil or butter substitute? You can use any oil or butter substitute you prefer, such as coconut oil or vegan butter.
- What type of cheese works best for this omelette? Any melting cheese like cheddar, mozzarella, or goat cheese can enhance the flavor, but it is optional.
- Is it possible to make this recipe ahead of time? While it’s best served fresh, you can prepare the mushrooms and onions ahead of time and refrigerate them until ready to use.
- How can I make this recipe healthier? You can reduce the amount of butter and cheese or use low-fat versions. Adding more vegetables can also make it healthier.
- Can I add other vegetables to this recipe? Yes, additional vegetables like spinach, bell peppers, or tomatoes can be added for more flavor and nutrition.
How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe Substitutions and Variations
- Milk: Substitute with almond milk or water for a lighter version.
- Olive oil: Use avocado oil or canola oil.
- Butter: Replace with margarine or ghee.
- Mushrooms: Swap with zucchini or spinach for a different vegetable flavor.
- Onion: Use shallots or leeks as alternatives.
Pro Tips
1. Perfectly Cooked Mushrooms: To enhance the flavor of the mushrooms, consider browning them without adding salt initially. Salt can draw out water and prevent browning. Once they’re nicely golden, add a pinch of salt to season.
2. Room Temperature Eggs: For a fluffier omelette, use eggs that are at room temperature. Cold eggs can stiffen when they hit the heat, making it harder to achieve that light texture.
3. Layering Cheese: If you’re using cheese, try layering half of it with the mushroom-onion mixture and sprinkling the rest on top after folding. This ensures that the cheese will be distributed evenly and melt thoroughly.
4. Low and Slow Cooking: Be patient with the heat when cooking the omelette. Using medium to medium-low heat allows the eggs to cook evenly without browning or overcooking, resulting in a tender omelette.
5. Freshness of Parsley: Add fresh parsley at the very end or as a garnish to retain its bright flavor and color, enhancing both the taste and presentation of the dish.
How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe
My favorite How To Make An Amazing Mushroom Omelette Tortilla De Champinones Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Non-stick skillet
4. Measuring cups and spoons
5. Spatula
6. Cutting board
7. Knife
8. Plate
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup mushrooms, sliced
- 1/2 onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated cheese (optional)
Instructions:
1. Crack the eggs into a bowl and add the milk. Whisk together until well combined. Season with salt and freshly ground black pepper to taste.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown and any liquid has evaporated, about 5-7 minutes.
3. Add the finely chopped onion to the skillet with the mushrooms and sauté until the onion is soft and translucent, about 3-4 minutes.
4. Stir in the chopped fresh parsley and cook for another minute until the parsley is wilted. Remove the mushroom-onion mixture from the skillet and set aside.
5. In the same skillet, add the butter and allow it to melt over medium heat.
6. Pour the egg mixture into the skillet, tilting the pan gently to spread it evenly. Cook without stirring for about 2-3 minutes, until the edges begin to set.
7. Evenly distribute the mushroom-onion mixture over one half of the omelette. If using, sprinkle the grated cheese on top of the mixture.
8. Use a spatula to carefully fold the uncovered half of the omelette over the filled side, creating a half-moon shape.
9. Continue to cook for another 1-2 minutes, until the omelette is fully set and the cheese (if used) has melted.
10. Slide the omelette onto a plate, cut into portions, and serve immediately, garnished with extra parsley if desired.
