Description
This Mushroom Omelette recipe is a delicious and satisfying breakfast option that is quick and easy to make. The combination of fluffy eggs, sautéed mushrooms, and gooey cheese makes for a flavorful morning meal.
Ingredients
Scale
Eggs:
- 3 large eggs
Mushrooms:
- ½ cup mushrooms (sliced, such as cremini or button)
Additional Ingredients:
- 1 tablespoon milk or water
- 1 tablespoon unsalted butter or olive oil
- ¼ cup shredded cheese (optional – cheddar, Swiss, or goat cheese)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional chopped fresh herbs (parsley, chives) for garnish
Instructions
- Sauté the Mushrooms: In a small skillet over medium heat, add butter or oil and sauté the mushrooms with a pinch of salt and pepper for 5–6 minutes until tender and browned. Remove from pan and set aside.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk or water, salt, and pepper until well combined.
- Cook the Omelette: Pour the egg mixture into the same skillet over medium-low heat. Let the eggs cook undisturbed for 1–2 minutes until the edges start to set. Use a spatula to gently lift the edges while tilting the pan to allow uncooked egg to flow underneath. Once mostly set, sprinkle the cooked mushrooms and cheese (if using) over one half of the omelette. Fold the other half over the filling and cook for another 30 seconds to 1 minute.
- Serve: Slide onto a plate, garnish with fresh herbs if desired, and serve immediately.
Notes
- For added flavor, try adding a small handful of spinach or a sprinkle of garlic powder.
- You can also double the recipe and make a larger omelette to share.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
