Mushroom-Stuffed Omelette with Rye Bread
recipe

A delicious mushroom-stuffed omelette that's perfect for a snack or breakfast. Easy to prepare and pairs wonderfully with rye bread.
Preparation Time: 30 minutes
Serving Size: 2-3 servings

Ingredients:

- 3-4 mushrooms, sliced
- 1 small onion, chopped
- 1/2-1 cup cream cheese
- 1/2 bell pepper, diced
- A pinch of sea salt
- 1/2 tsp thyme
- 3 eggs
- A pinch of sea salt
- Butter for frying
- Rye bread for serving

Instructions:

1. Slice the mushrooms, chop the onion, and dice the bell pepper.
2. Heat butter in a pan and sauté the mushrooms until the moisture has evaporated. Add the onion and bell pepper, cooking for a few minutes until the onions are soft.
3. Stir in the cream cheese and spices, mix well, and remove from heat.
4. In a bowl, whisk the eggs and pour them into the frying pan. Cook the omelette until partially set and add a pinch of sea salt.
5. Pour the mushroom mixture onto one side of the omelette and fold the other side over it. Optionally, cook for a little longer, but keep it slightly runny.
6. Transfer the omelette to a plate and serve it with rye bread.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 16 g
- Carbohydrates: 12 g
- Fat: 16 g
- Fiber: 2 g

Reviews: 3.52 (4137 reviews) ★★★★★ share