Start your morning with a Mushroom Feta Omelet—because life’s too short for boring breakfasts. Packed with the earthy richness of sautéed mushrooms and the creamy tang of crumbled feta cheese, this protein-rich breakfast is a perfect balance of taste and nutrition. Quick and easy to prepare, it’s an ideal choice for busy mornings or a leisurely weekend brunch. Whip it up faster than you can decide what to watch on Netflix, and feel fancy even if you’re eating it in your pajamas.
Ingredients
- 1 tbsp Dan-O's Crunchy™ Seasoning
- 4 medium mushrooms
- 1/4 cup sliced red onion
- 2 eggs
- 1/4 cup fresh basil or parsley - chopped
- ½ cup crumbled feta cheese
- Olive oil
Preparation Instructions
- Clean and slice mushrooms.
- Add 1 tbsp olive oil to a medium, heated on medium-high heat.
- Add mushrooms and onions and cook until softened about 3-5 minutes - stir often.
- Meanwhile, whisk eggs in a bowl, add 1 tablespoon water, basil or parsley, and Dan-O's Crunchy™ Seasoning. Mix well.
- Distribute the mushrooms evenly in the pan, and then pour in the beaten eggs. Sprinkle in feta.
- Cook without stirring until the eggs have just set on top (about 4-5 minutes).
- Use a spatula to gently lift the edges, then fold the omelet in half. Serve immediately!
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