Mushroom & Cilantro Omelete
- Cheese
- Dairy Recipes
- Low Carb
- Main Courses
- Mexican and Tex Mex Recipes
- Non Dairy
- Quick & Easy
- Sandwichs/Wraps
- Vegetable
- Vegetarian
There are some nights that I don’t want to eat anything heavy for dinner. In fact, on those nights I usually tend to not want to have to cook anything difficult either! That’s when I opt for breakfast for dinner. Pancakes, french toast or omelets served in wraps with Salsa on the side. Below is a recipe I whip up on Sunday mornings, or on those nights I want something light. The omelets can be prepared with cheese, or if you want to keep it Pareve (dairy free) you can leave that ingredient out, it will come out just as good!
Ingredients:
a small bunch of cilantro
1 garlic clove, diced
4 mushrooms, diced
1 small tomato, diced
1 egg
2 egg whites
cheese of your choice (I like to use mozzarella)
Directions:
Fry up garlic & cilantro in a pan. Add the diced up tomatoes & mushrooms. (Allow for the mushrooms to soften and brown slightly before adding the eggs.) Whisk the eggs in a bowl, then add them to the pan. The cheese can be added once the eggs have become slightly firm. Once the eggs are firm, flip over in half, forming a half moon. Allow it to cook for an additional minute or so before removing from flame. As mentioned above, I serve this in wraps with salsa and it’s fantastically simple and flavorful.
~ Recipe submitted by Nina Safar
2 thoughts on “Mushroom & Cilantro Omelete”
Making this today! I have a ton of cilantro growing in a pot on my deck.
I made it for lunch today. Yummy! I will leave the tomatoes out next time, though. They looked colorful, but I’m not crazy about hot tomatoes. But the flavor of the cilantro and garlic with the eggs and mozzerella, mmm! I didn’t know how much cheese to add, since you didn’t say, so I guessed. I used crimini mushrooms, because they are my favorite. And I used two whole eggs instead of white, because I love my yolks. Thanks!