Vegetarian Mushroom and Leek Omelette Recipe

Mushroom Omelet
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  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: Two omelettes (2 servings)
Ratings (6)

Got leeks? Eat them for breakfast! This easy vegetarian mushroom and leek omelet recipe is a quick way to get some veggies along with your morning eggs, and the leeks impart a rustic, earthy flavor that goes well with the eggs. An easy vegetarian omelet is a quick vegetarian breakfast for any day of the week.

What You'll Need

  • 6 eggs
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1 tbsp leek (diced)
  • 1 tbsp onion (diced)
  • 4 mushrooms (diced)
  • 1 tbsp butter (or margarine)

How to Make It

  1. Whisk together the eggs, salt, and pepper until well beaten.
  2. In a large skillet or frying pan, cook the leeks, onion, and mushrooms in butter or margarine for about 3 to five minutes or until onions are soft. Add vegetables to eggs.
  3. Pour half the eggs and veggies into the skillet and cook until done, folding in half just before finished. Repeat with the other half of the mixture. 
Nutritional Guidelines (per serving)
Calories 350
Total Fat 22 g
Saturated Fat 9 g
Unsaturated Fat 8 g
Cholesterol 640 mg
Sodium 1,056 mg
Carbohydrates 12 g
Dietary Fiber 5 g
Protein 26 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)