Make Omelets Extra Filling With The Help Of One Canned Vegetable

As far as classic brunch foods go, you can't beat a fluffy omelet. However, if you're looking for ways to bulk out your go-to recipe, look no further than the back of your cupboard. Canned mushrooms are a must-have canned item for your pantry because they can add real savory flavor and substance to a meal without requiring a trip to the store. Plus, they are always ready to use whenever fresh mushrooms aren't around.

A few minutes in the pan is the key move here. As canned mushrooms are packed in water, first give them a good drain and allow them to fully dry. Mushrooms are naturally high in water (fresh ones as much as canned ones), so giving them a few minutes in a hot, dry pan to let some of that extra moisture evaporate is imperative for a crispy result. Once some of that extra water has evaporated, you can add a splash of oil and let them brown, which is the process that will bring out that richer, almost meaty flavor. And from there, they're ready to be added to your omelet with anything else you like. Mushrooms are a pretty versatile and mild ingredient, so they pair with a lot of other add-ins.

Bulking your omelet up with canned mushrooms is clever because they play nicely with already popular omelet fillings. For example, make a foolproof mushroom and cheese omelet by throwing them in alongside sharp cheddar or Gruyère. Goat cheese is also a nice option for a tangier contrast. Then there are lots of herbs that can cut through the richness of cheese and eggs — consider chives, parsley, and tarragon. A handful of spinach works well if you want to sneak another veggie into your breakfast, and, though it's slightly more work, caramelized onions are another particularly good match for mushrooms. They're just as rich, but they bring a delightful sweetness that balances out all the savory flavors.

If you're finding that the stovetop is already busy, don't worry — some canned foods are perfect for the air fryer. Your tinned mushrooms won't be exactly the same as their sauteed counterparts, but the air fryer can still do a good job of browning and crisping up their edges, and sometimes it's easier to let the appliance do the work, especially if you're cooking in bulk. 

Finally, the key to making a perfect omelet is all in the restraint. Don't pile the fillings too high unless you're particularly skilled at folding, and allow the eggs to mostly, but not quite, set — that's when you add your mushrooms, cheese, herbs, and whatever else you like, then fold the omelet over while there is still a degree of softness to the texture.