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Mushroom Omelette

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This mushroom omelette combines golden sautéed mushrooms, fluffy eggs, melted cheese, and fresh herbs for a quick, savory meal. It is perfect for breakfast, brunch, lunch, or a light dinner.

Ingredients

  • Large eggs
  • Fresh mushrooms, such as cremini, button, or shiitake
  • Unsalted butter
  • Olive oil
  • Shredded cheese, such as cheddar, Gruyère, Swiss, or mozzarella
  • Fine sea salt
  • Freshly ground black pepper
  • Fresh chives or parsley
  • Garlic, optional
  • Shallot or onion, optional

Instructions

  1. Clean and thinly slice the mushrooms. Chop the garlic, shallot, or onion if using.
  2. Heat a little olive oil and butter in a nonstick skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until their moisture evaporates and they become golden. Cook onion or shallot with the mushrooms if using, and add garlic near the end.
  3. Season the mushrooms lightly with salt and black pepper, then transfer them to a plate.
  4. Crack the eggs into a bowl, season with a small pinch of salt and pepper, and whisk until completely combined.
  5. Reduce the skillet heat to medium-low and add a little more butter. Pour in the eggs and gently move the cooked portions toward the center while tilting the pan so uncooked egg flows into the open spaces. Stop stirring when the eggs are mostly set but still slightly moist on top.
  6. Arrange the cooked mushrooms over one half of the omelette. Sprinkle with shredded cheese and fresh chives or parsley.
  7. Carefully fold the unfilled half of the omelette over the filling. Cook briefly until the cheese begins to melt and the eggs reach the desired doneness.
  8. Slide the omelette onto a plate, garnish with additional fresh herbs or black pepper, and serve immediately.

Notes

  • Cook the mushrooms until their released moisture has evaporated to prevent a watery omelette.
  • Avoid overfilling the omelette so it remains easy to fold.
  • Gruyère, Swiss, cheddar, mozzarella, goat cheese, and Parmesan all pair well with mushrooms.
  • For a spinach variation, add fresh spinach during the final 1–2 minutes of cooking the mushrooms.
  • For the best texture, serve immediately. Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Reheat gently in a covered skillet over low heat or microwave in short intervals until heated through.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-omelette/