Mushroom or Ground Beef Stuffed Omelettes

Mushroom or Ground Beef Stuffed Omelettes

Make yourself a delicious mushroom or ground beef-stuffed omelette as part of a healthy breakfast, or dinner!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 145kcal

Author Kate Hahnel

Equipment

a medium-sized non-stick pan or cast iron skillet
a small bowl and a kitchen towel
a whisk or fork

Ingredients

Mushroom Veggie Omelette

9 oz white or brown button mushrooms approximately 250 g
1 tablespoon extra olive oil or preferred cooking oil
1 tablespoon coconut aminos (or soy sauce)
1 teaspoon balsamic vinegar
1 teaspoon brown sugar ( or a keto substitute such as Sukrin Gold - use coconut sugar for paleo
1 tablespoon butter use clarified butter for paleo
1 small sprig thyme
½ teaspoon salt and pepper to taste

Ground Beef Stuffed Omelette

1 tablespoon olive oil (or preferred cooking oil such as coconut, or avocado oil)
3.5 oz ground beef or approximately 100 g
1 teaspoon Thai red curry paste healthy suitable brands or homemade
½ teaspoon salt and black pepper to taste

Basic American-style Omelette

3 eggs medium sized
1 tablespoon butter unsalted
pinch of salt

Instructions

Mushroom Filling

Clean and brush off excess dirt from the mushrooms using a kitchen paper towel or a brush. If the mushrooms are too dirty then quickly wash them under running water, then slice.
Heat oil in a pan over medium heat, add mushrooms, and top them with coconut aminos (or soy sauce)
9 oz white or brown button mushrooms, 1 tablespoon coconut aminos (or soy sauce), 1 teaspoon brown sugar ( or a keto substitute such as Sukrin Gold - use coconut sugar for paleo, 1 tablespoon extra olive oil
Add brown sugar (or a keto substitute following a low-carb diet). Cook the mushrooms for 2-5 minutes without stirring, allowing them to brown and excess liquid to evaporate.
Next, add the balsamic vinegar, top with a tablespoon of butter, stir then add the thyme.
1 teaspoon balsamic vinegar, 1 tablespoon butter, 1 small sprig thyme, ½ teaspoon salt and pepper
Allow this to sautee for a further 1-3 minutes. Season with salt and pepper according to taste, take the pan off the stovetop then set aside.

Ground Beef Filling

Heat one tablespoon of oil in a pan and fry the ground beef. Season with the thai curry paste, salt and pepper, and allow this to cook for about 7-10 minutes or until the desired brown has been obtained then set aside.
1 tablespoon olive oil, 3.5 oz ground beef, 1 teaspoon Thai red curry paste, ½ teaspoon salt and black pepper to taste

Basic Omelette

Set a non-stick pan or cast-iron skillet on the stovetop under medium heat. In a small bowl, use a small whisk or a fork to beat the eggs and the salt.
3 eggs, pinch of salt
Slightly reduce the heat and add a tablespoon of butter to the pan. You want your heat to be slightly low so the butter does not burn. Distribute the butter around the pan using a spatula.
1 tablespoon butter
Pour beaten eggs into a non-stick pan or cast-iron skillet and let them set for about a minute. Then, gently move the edges towards the center with a spatula, creating spaces in the pan. Tilt the pan or skillet slightly to let the runny eggs flow into these spaces.
3 eggs
Add the mushroom or ground beef filling (stuffing) to half of the omelet, while it is still slightly soft and only partially set. Place a spatula under the unfilled half and fold, then slide from the pan to a plate. Serve the filled omelette while still warm with a side salad or enjoy it as it is.

Notes

When making stuffed omelettes, you get the best results when using 2-3 eggs.
Prepare the filling in advance; If using vegetables, chop them before. If you do not enjoy eating raw vegetables, you can slightly saute or cook them before using them in your omelet. Preparing the filling in advance will help prevent any waiting time as well as ensure that the egg gets served whilst still hot.
Add the fillings or toppings while the egg is still soft and not totally set.
Do not attempt to flip the omelet, as this will only make it fall apart.

The nutritional information on the recipe card is for the basic omelette and should only be used as a guide. Nutritional information tends to vary depending on the type of filling you use as well as the ingredients used.

Nutrition