Kosher Mushroom and Onion Omelet
A savory kosher omelet is prepared with sautéed mushrooms and onions, offering a dairy-free option.
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Instructions
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Whisk eggs with a pinch of salt.
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Melt 2 teaspoons butter or warm oil in a 9-10 inch skillet over medium heat. Sauté onions for 3-5 minutes until translucent, then add mushrooms and sauté for 3 more minutes until soft. Remove vegetables and set aside.
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Wipe the skillet, add 1 teaspoon butter or oil, then pour in the whisked eggs.
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As edges set, push them with a spatula and tilt the pan to cook uncooked egg underneath.
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When the egg surface is almost set, top one side with the cooked mushrooms and onions, adding cheese if desired.
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Fold the other side over, then gently flip and cook for one minute until cheese melts and the omelet is set.
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Transfer and serve immediately.