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Mushroom and Thai Basil Omelet
Mushroom and Thai Basil Omelet | Start the day with a savory breakfast recipe, packed with protein! to make a delicious brunch, lunch, or light weeknight dinner. This quick and easy recipe comes together in minutes. Serve with freshly baked sourdough bread, homemade roti flatbread, roasted asparagus, or even a side salad and savory fried rice. Just 9 ingredients and less than 20 minutes to whip up a light and easy vegetarian brunch dish for the whole family to enjoy!
Ingredients
Yield: Serves 1
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
1 tablespoon + 1 teaspoon olive oil, divided
1 cup sliced white button mushrooms
1 cup shiitake mushrooms, stems removed
½ teaspoon minced garlic
1 tablespoon Kikkoman® Less Sodium Soy Sauce
⅓ cup Thai basil leaves
3 large eggs
¼ cup milk
2 tablespoon chopped green onion + extra for serving
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a non-stick pan. Add mushrooms and sauté for 5 minutes. Add garlic, soy sauce and Thai basil and cook for 1 minute longer. Transfer to a small bowl.
- Thoroughly whisk together eggs, milk and green onion. Add 1 teaspoon of olive oil to skillet over medium heat. Pour egg mixture into skillet and cook for 5-7 minutes over medium-low heat. While the omelet is cooking, use spatula to move cooked egg inward so the raw spots cook.
- Add mushroom and garlic mixture to one side of omelet and use a spatula to gently fold over the other side to cover the mushrooms. Transfer to a plate and enjoy hot, garnished with extra green onion.
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