Mushroom Omelette
A Mushroom Omelette is the ultimate comfort food that’s fast, flavorful, and endlessly customizable. With silky eggs, golden-browned mushrooms, and just enough cheese and herbs, it delivers a restaurant-quality result in minutes—no special tools or chef training required.
Ingredients
Main
- 3 large eggs
- 1 cup mushrooms, thinly sliced (button or cremini)
- 2 tablespoons butter (or olive oil)
- 0.25 cup shredded cheese (optional)
- 1 tablespoon fresh herbs (such as parsley, chives, or thyme)
- to taste salt and pepper
Instructions
- Prepare the Mushrooms: Heat 1 tablespoon of butter or oil in a non-stick skillet over medium heat. Add sliced mushrooms in a single layer and sauté for 5–7 minutes until browned and moisture has evaporated. Season with salt and pepper, then transfer to a plate.
- Whisk the Eggs: Crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk until fully combined and slightly frothy.
- Cook the Eggs: Add the remaining 1 tablespoon of butter to the skillet over medium-low heat. Pour in eggs and let sit for 30 seconds. Gently push the cooked edges toward the center with a spatula, allowing uncooked egg to fill the gaps, until mostly set with a slightly glossy surface.
- Add Fillings: Scatter sautéed mushrooms over one half of the omelette. Sprinkle cheese and fresh herbs on top if using.
- Fold and Serve: Fold the omelette over the filling, cook for 30 seconds to 1 minute more, then slide onto a plate. Garnish with more herbs or a pat of butter if desired.
Notes
Use dry heat and don’t overcrowd the pan to keep mushrooms crisp, not soggy. Use medium-low heat to keep eggs creamy. A finely shredded cheese melts quickly and evenly, avoiding overcooked eggs. Try flavor variations like adding spinach, mixing cheese types, or including herb blends.