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Wild Mushroom and Green Onion Omelet

You will go "wild" over this delectable omelet. It is a delightful way to start the morning but is also hearty enough to be served as a light lunch. If you prefer the taste of button mushrooms, simply substitute them for the wild ones.

Image of Wild Mushroom and Green Onion Omelet

2 tablespoons extra virgin olive oil
1 pound mixed fresh wild mushrooms (such as morels, creminis, and chanterelles), thinly sliced
4 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon red wine vinegar
8 eggs
teaspoon coarse salt
teaspoon freshly ground pepper
cup chopped fresh parsley or chives, for garnish


Serves: 6


Heat a large nonstick skillet over medium-low heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the mushrooms, green onions, garlic, and red wine vinegar and cook for 10 minutes, stirring occasionally.

Combine the eggs, salt, and pepper in a small bowl and whisk until well blended. Pour the egg mixture over the mushroom mixture and cook for 5 to 10 minutes or until the eggs are set, gently lifting the edges with a spatula and tilting the pan so the uncooked portion flows underneath.

To serve, divide the omelet into six servings. Place each one on a dinner plate and garnish with parsley or chives, if desired.


4g carbohydrates, 170 calories, 12g protein, 11g fat, 2g dietary fiber, 271mg sodium, 283mg cholesterol

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