Mushroom & Scallion Omelet with Ac’cent Recipe
- Yield: 1–2 servings
Ingredients
- 3 large eggs
- ½ cup mushrooms, thinly sliced (cremini or shiitake work great)
- 2 scallions, thinly sliced (white and green parts separated)
- ½ tsp Ac’cent
- Black pepper, to taste
- 1 tbsp milk
- 1 tbsp butter or oil
- 1 pinch of salt (optional)
- Optional: shredded cheese (cheddar, Swiss, or gruyère)
Directions
- Beat the Eggs
In a bowl, whisk the eggs with Ac’cent, black pepper, and milk. Set aside. - Cook the Mushrooms
Heat half the butter or oil in a non-stick skillet over medium-high heat.
Add mushrooms and a small pinch of salt. Cook for 3–4 minutes until browned and any moisture evaporates.
Add the white parts of the scallions and cook for another 30 seconds. Remove and set aside. - Cook the Omelette
Wipe the skillet lightly if needed. Add the remaining butter.
Pour in the egg mixture and swirl to coat the pan evenly.
Let cook for about 30 seconds, then use a spatula to gently pull in the edges, letting uncooked egg flow to the edges. - Add the Filling
Once the top is slightly set but still soft, add the mushroom-scallion mix and optional cheese to one half.
Sprinkle the green parts of the scallions over. - Fold & Finish
Fold the omelette over and cook for another 30 seconds to 1 minute, until the inside is just set.
Slide onto a plate and serve hot.
