Mushroom and Cheese Omelet

The secret ingredient for this month's Weekend Wokking is a fungi! A very good fungi at that... it's the mushroom! The Asian people, specially the Chinese, love mushrooms. When I was young, I thought it was simply the flavor. But apparently, it has a lot of healthy benefits as well. Mushrooms has no cholesterol, no fat, no sodium. It is rich in Vitamin B. It is a rich source of potassium, almost equal to banana in that aspect. It is also mineral rich: selenium, copper, iron, etc. Mushrooms have started to grow in popularity among the health conscious. In fact, modern science are studying the possible cancer-fighting properties of mushrooms.

Mushrooms, in this country is considered a delicacy. It is an expensive ingredient. Especially the dried varieties which had to be imported from Hong Kong or China. However, there are some organic farms that are starting to grow frresh mushrooms, so mushrooms are slowly becoming more and more available.

I found some fresh shiitake mushrooms at the supermarket and thought of using them in a special dish. However, the following morning, I simply came up with an omelet. But take note, Hubby loves omelet. For this family, an omelet in the morning is a luxury dish, since making a real good and fluffy omelet would really take slow cooking. And I think you would agree that time is very short in the mornings. :)


I made two versions. The one pictured above is made using mushrooms, mozarella cheese and tomatoes.

Here's the ingredients:

2 eggs, well beaten
2 T fresh milk (or cream)
mozarella cheese, grated (as much as you prefer)
2 tomatoes, seeded, cubed
4 pcs shiitake mushrooms, sliced
some fresh dill
salt and pepper to taste


1. Place the sliced shiitake mushrooms in an oven tray. Spray or brush the slices with olive oil. Sprinkle some chopped fresh dill. Roast in the oven for 6 to 8 minutes until fragrant.

2. Add the fresh milk to the eggs and beat well. In a non-stick pan, heat up just a little oil. Pour in the eggs. Let the eggs cover the pan. Lower fire. Let the eggs slowly cook.

3. While slowly cooking the eggs, arrange the sliced mushrooms on top of the (still cooking) eggs. Add the cheese and tomatoes, and some salt and pepper to taste. Wait for the eggs to set. When cooked, flip the half of omelet over, or serve the omelet open-style as I did.





The second version here is made using mushrooms, feta (goat) cheese and dill. The method is basically the same with different topping ingredients.

2 eggs, well beaten
2 T fresh milk (or cream)
grated feta cheese (as much as you prefer)
4 slices fresh shiitake mushrooms, sliced, roasted as above
fresh dill, chopped


I have written a post before on how to make good and fluffy omelets. You may want to refer to that page here.




Here are some more mushroom recipes:

Spiced Mushrooms in Olive Oil
Prawn and Mushroom Quiche
Pork Bones with Ganoderma (LingZhi) Soup
Pork Stew (Adobo) with Mushrooms
Shrimps with Mushrooms and Bell Peppers
Cream of Portobello Mushroom Soup
Grilled Fresh Shiitake Mushrooms
Shrimp Stuffed Portobello Mushrooms



Sharing this healthy mushroom dish with the Weekend Wokking community. Weekend Wokking is a world-wide food event launched by Wandering Chopsticks to celebrate many different ways we can cook up one ingredient. This month's host is Marija of Palachinka. To see last month's delicious ways to cook broccoli, please check out the round-up done by Wiffy of Noobcook.