Wild Rice Mushroom Omelet Recipe

5 1
Wild Rice Mushroom Omelet Recipe
Wild Rice Mushroom Omelet Recipe photo by Taste of Home
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Wild Rice Mushroom Omelet Recipe

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5 1
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Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. —Bonnie Bourdeau Akeley, Minnesota
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons butter or margarine
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 cups cooked wild rice
  • 1 teaspoon dried parsley flakes
  • 14 eggs
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • CHEESE SAUCE:
  • 2 tablespoons butter or margarine
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup cubed process cheese product
  • Minced fresh parsley, optional

Directions

In a skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in sausage, rice and parsley.
In a bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets.
For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired. Yield: 7 omelets.
Originally published as Wild Rice Mushroom Omelet in Taste of Home April/May 2001, p29

Nutritional Facts

1 each: 365 calories, 25g fat (11g saturated fat), 462mg cholesterol, 661mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 19g protein.

  • 1/2 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons butter or margarine
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 cups cooked wild rice
  • 1 teaspoon dried parsley flakes
  • 14 eggs
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • CHEESE SAUCE:
  • 2 tablespoons butter or margarine
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup cubed process cheese product
  • Minced fresh parsley, optional
  1. In a skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in sausage, rice and parsley.
  2. In a bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets.
  3. For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired. Yield: 7 omelets.
Originally published as Wild Rice Mushroom Omelet in Taste of Home April/May 2001, p29

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