Welcome back to Sunday Scratchups, your weekly recipe around grocery sales and affordable ingredients. This week mushrooms have been on sale — and feta crumbles are $1.99 every day at my ALDI! Just a couple of simple additions kick up an everyday omelet into brunch-worthy territory; or Mushroom Feta Omelets also work quite well as breakfast-for-dinner.

So, here is the omelet that comprised the main part of our Sunday brunch extravaganza today, expertly concocted by MashupDad. (He’s a keeper!)

Mushroom Feta Omelet

Ingredients

Six large eggs
2 oz shredded cheddar cheese
Feta crumbles, to taste
8 oz mushrooms, sliced
1/2 tsp minced garlic
Butter, for sauteing

Directions

Saute sliced mushrooms and garlic in butter over medium heat until soft and browned.

Mmmmushrooms! Meanwhile, while mushrooms are cooking, beat eggs in bowl until well mixed. Melt butter in separate pan over medium heat, then add eggs. When eggs start to become firm, lift one edge with spatula and pour in about two Tbsp water under your eggs. Cover pan, reduce heat to medium, and the water will turn to steam and cook the top of your omelet. (No flipping — yay!)

Leave pan covered and continue cooking over medium heat for two minutes, then remove cover carefully (watch for steam!). Sprinkle cheddar cheese across the entire top of your eggs. Then, add mushrooms and feta only on one half. Fold omelet over mushroom/feta mixture.

Turn off the heat under your pan and leave the omelet in the warm pan for a couple of minutes to allow the cheeses to melt — then serve!

That’s brunch!

Omelet, bacon, and toast — it’s better than a restaurant. 🙂 You can also add in sauteed onions, spinach, or any other fillings you like; this is just the omelet we happened to have today.

Mushroom Feta Omelet, printable recipe

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Mushroom feta omelet for Sunday brunch - yum

A hearty recipe for Sunday brunch or breakfast-for-dinner!

Course brunch

Total Time 15

Servings

Author Rachel Singer

Ingredients

Six large eggs
2 oz shredded cheddar cheese
Feta crumbles to taste
8 oz mushrooms sliced
1/2 tsp minced garlic
Butter for sauteing

Instructions

Saute sliced mushrooms and garlic in butter over medium heat until soft and browned.
Meanwhile, while mushrooms are cooking, beat eggs in bowl until well mixed.
Melt butter in separate pan over medium heat, then add eggs.
When eggs start to become firm, lift one edge with spatula and pour in about two Tbsp water under your eggs.
Cover pan, and the water will turn to steam and cook the top of your omelet. (No flipping -- yay!)
Leave pan covered and continue cooking over medium heat for two minutes, then remove cover carefully (watch for steam!).
Sprinkle cheddar cheese across entire top of your eggs.
Then, add mushrooms and feta only on one half. Fold omelet over mushroom/feta mixture.
Turn off the heat under your pan and leave the omelet in the warm pan for a couple of minutes to allow the cheeses to melt -- then serve!