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Mushroom Arugula Loaded Omelet
Malithi Weerakkody

Mushroom and Arugula Loaded Omelet

This loaded mushroom and arugula omelet is my go-to when I’m craving something spicy and packed with umami flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 1 Serving
Course: Breakfast
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 medium eggs
  • 1 cup arugula
  • 4 cremini mushrooms (sliced)
  • 1/4 cup onion (chopped)
  • 1/4 tomato (chopped)
  • 2-3 green chilies (chopped) (optional)
  • 25 g shredded cheddar cheese
  • salt (to taste)
  • chili flakes (optional)
  • 1 tbsp olive oil

Method
 

  1. Whisk the eggs with a pinch of salt and chili flakes (if using).
  2. Heat ½ tablespoon oil in a pan over medium heat. Add the chopped tomato, mushrooms, onion, and green chilies (if using). Season with salt and sauté until all the moisture has evaporated.
  3. Stir in the arugula and cook just until wilted. Turn off the heat and set the veggie mixture aside.
  4. Wipe the pan clean, add the remaining ½ tbsp oil, and pour in the beaten egg mixture. Cover and cook on low-medium heat for about 10 minutes, until the omelet is mostly set.
  5. Add the sautéed veggies to one side of the omelet. Sprinkle with cheese then gently fold the omelet in half.
  6. Cover and cook for another 5 minutes, until the cheese melts and the omelet is fully cooked through.
  7. Slide onto a plate and serve warm. You can add a side of sliced cucumber and tomato if you like.

Notes

Tips to Customize It Your Way

  • Boost the protein. Crumbled tofu, shredded chicken or flaked tuna can add more protein and make it more filling. Just note that these additions will also increase the calorie content.
  • Use a different mushroom. Feel free to swap the cremini mushrooms for any variety you like.
  • Add more veggies. You can toss in extra veggies like bell pepper for added crunch, color, and nutrients. This recipe is easy to adapt based on what you have on hand.
  • Choose your favorite cheese. Cheddar adds richness, but mozzarella gives a melty stretch, feta adds a tangy bite, and parmesan brings sharpness.
    • Keep in mind: your cheese choice may slightly change the calorie count.
  • Play with spices. You can leave the chillies out and keep it mild or dial the heat up with extra chillies if you’re feeling brave. You can even use ground pepper instead of chilli flakes.
  • Lighten it up. Want to cut calories without losing protein? Use one whole egg and one egg white.
    • One medium egg has about 63 calories, while an egg white has only 17 calories—but still provides the same amount of protein.

Tips for the Best Texture:

  • Whisk the eggs well. Beat until the yolks and whites are fully combined. This makes a huge difference in texture. You don’t need a fancy whisk—just a fork will do the trick.
  • Cook down extra moisture. Cook tomatoes, onions and mushrooms until all the water evaporates. Drain excess water if needed. Extra moisture in the mixture will make the omelet soggy and ruin the texture.
  • Add arugula towards the end. Arugula wilts quickly, and cooking it too long can reduce its nutritional value. Stir it in just before turning off the heat.
  • Use the right heat. Cook your omelet over low to medium heat. High heat can burn the bottom while leaving the middle undercooked—resulting in a burned outside and runny inside.
  • Don’t overcrowd. Too many fillings can weigh it down and make it tricky to fold, or even cause it to fall apart. Stick to a balance of flavors without overstuffing.

 

 

Enjoy!