Omelet of Champions

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Kyle M

Latest posts by Kyle M (see all)

Greetings from San Francisco – my homeland, my place of birth!

A few days ago, I drove from Los Angeles to San Francisco to spend some quality time with my parents.

So glad I brought along my trusty Magic Bullet Blender!

This morning, I woke up starving and immediately began rummaging through my parents’ refrigerator. I hit the jackpot! Using the treasures found in my parents’ fridge and the power of my Magic Bullet, I made the lightest and fluffiest omelet– with sautéed mushrooms and onions– I’ve ever eaten. I also heated up a chorizo sausage (another gem I discovered in the fridge) to accompany my omelet.

Omelet of Champions

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 3 eggs
  • 2 tablespoons cream
  • 1 tablespoon unsalted butter
  • ¼ cup chopped white onion
  • ¼ cup chopped mushrooms
  • Salt
  • Pepper


  1. To tall cup, add eggs, cream, salt and pepper. Blend until very frothy.
  2. Heat a pan over medium heat and when hot, add butter.
  3. Once butter is melted, add chopped onions and mushrooms. Sauté until onions are translucent and mushrooms are golden.
  4. Pour egg mixture into pan with sautéed onions and mushrooms.
  5. Make sure egg mixture cooks evenly by scraping down the sides of the pan with a spatula.
  6. When your omelet is firm and looks cooked through, use a spatula to fold in half and slide onto a plate.

*Cook eggs over medium heat. Too high a heat will burn your eggs! Don’t burn those eggs, people!

I felt like a champion eating this delicious egg dish and I hope you do, too. More San Francisco Bulleting to come!

Yay! (because that’s what champions say),