Photo: Andrew Ridley
Mushroom and Fontina Omelet Recipe
10 ingredients
45 min
2 omelets
openrecipes
This savory mushroom and fontina omelet recipe results in an earthy and robust breakfast.
Estimated Nutrition (whole recipe, rough)
499
Calories
24g
Protein
34g
Fat
20g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot (from about 1/2 medium shallot)
- 4 ounces white button mushrooms (about 6 medium), cleaned, stemmed, and sliced 1/4 inch thick
- 1/4 teaspoon finely chopped fresh thyme leaves
- 2 teaspoons dry sherry
- 6 large eggs
- 4 teaspoons whole milk
- 1/2 teaspoon kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper , plus more as needed
- 1/4 cup shredded fontina cheese (about 1 ounce)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes