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!
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
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.