basil cheese omelet breakfast

Omelet recipe: cheese, mushroom and basil

cheesy mushroom basil omelet recipeBreakfasts are always a challenge for me, especially since we’ve stopped eating processed meats such as commercial longganisa, tocino, and hotdogs. (Once in a while, we indulge in Spam, just because it’s so damn yummy. Hehe.) Our kitchen experiments have led us to the versatile omelet recipe.

Omelets are quick, easy and healthy breakfast ideas with endless possibilities. You can turn almost anything edible into an omelet. While I was growing up in Baguio, potato omelet and sayote omelet were staple breakfasts. During summer, onions and tomatoes were in season, so Dad would whip up omelets made of them. The omelet recipe is so versatile!

omelet recipe basil plants

I’ve started planning our family meals recently, and been introducing new recipes. I have basil plants that used to be healthy, but are now on the verge of wilting because of too much rain I think. So the leaves must be harvested and used soon before my basil plants die. Boo.

This cheesy mushroom and basil omelet recipe is so easy. I love the fresh flavor of basil. Make sure to beat the eggs well and not to overcook so you get a fluffy omelet. Modify this recipe by adding fresh or sun-dried tomatoes, bell peppers, onion leeks, tuna, etc.

Ingredients:

4 eggs, well beaten

1 medium onion, chopped

1/2 cup mushrooms, sliced

1/3 cup cheese, grated (but mine was cut into cubes, because the cheese block was too soft for grating)

handful of basil leaves, torn (or substitute with a teaspoon of dried basil)

pinch of salt

dash of ground pepper

1 tbsp butter

1 tbsp cooking oil

Procedure:

1. Season beaten eggs with salt and pepper.

2. Heat butter and oil in non-stick pan. Saute the onions, mushroom and basil. Reduce heat and continue stirring for about 1 minute.

3. Pour the beaten eggs into pan; add cheese. Tilt the pan side to side to evenly distribute egg. Lift edges with spatula to allow runny egg to get to the sides and be cooked.

4. Fold half of the mixture over the other half. Or flip over if you can handle it! (I can’t!) Let cook for a little bit more, around 30 seconds.

5. Slide omelet onto a plate, and serve with friend rice or pan de sal.

Don’t worry if the omelet doesn’t come out perfectly rounded. Mine didn’t, always doesn’t! What matters is the taste, and this one is yummy, I tell you.

Watch how Jamie Oliver makes the perfect omelet on YouTube!

More breakfast ideas here: Simple Chao Fan (Chinese fried rice) | Homemade Longganisa | Homemade Chicken Tocino | French Toast Bake

Did you try this recipe? Tell me how it turned out!

 

One thought on “Omelet recipe: cheese, mushroom and basil

  1. I also wish we can cut our consumption on frozen goods like hotdogs and longganisa. It is so hard to let them go. Buhuhu!

    I also stayed in Baguio also for almost 7 years.

    Hoping we’ll be friends! Yay!

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