Ingredients needed for Mushroom Omelette
To make a mushroom omelette, you will need the following ingredients:
Eggs: 3-4 eggs depending on how thick you want the omelette. Eggs provide structure and creamy texture.
Milk or cream: Adding 2-3 tablespoons of milk or cream makes the omelette light and fluffy.
Mushrooms: 8 ounces of mushrooms , such as cremini, shiitake or oyster mushrooms. Mushrooms provide an umami flavor and meaty texture.
Cheese: 1/4 cup of cheese such as cheddar or goat cheese. Cheese melts into the eggs and provides a rich creamy layer.
Herbs: 2 tablespoons of fresh chives or parsley, finely chopped. Herbs provide fresh flavor and garnish.
Spices: 1/4 teaspoon each of paprika, salt, and pepper. Spices provide seasoning and depth of flavor.
Butter: 1-2 tablespoons of butter. Butter is used to cook the omelette and provides richness.
For extra protein, you can also add cooked crumbled bacon, ham or cheese before folding the omelette over. A mushroom omelette is a balanced and satisfying breakfast or brunch.
Preparing Mushroom Omelette Batter
To prepare the mushroom omelette batter, first crack 3-4 fresh eggs into a bowl. For extra richness, you can add 2-3 tablespoons of milk or cream and whisk thoroughly until well combined.
Next, add in seasoning to taste. Whisk in 1/4 teaspoon each of paprika, salt, and pepper. You can also add in other herbs and spices such as:
- Grated nutmeg: Adds a warm, nutty flavor. Start with 1/4 teaspoon.
- Dried or fresh chives: Provide an oniony flavor. 2 tablespoons of snipped fresh chives or 1/2 teaspoon of dried.
- Tarragon: Licorice-anise flavor. 1 teaspoon of fresh or 1/2 teaspoon of dried tarragon.
Then, clean and chop 8 ounces of mushrooms. Some great mushroom options for omelettes include:
- ** Cremini mushrooms**: Full mushroom flavor. Clean, trim and slice or quarter mushrooms.
- Oyster mushrooms: Delicate texture and anise-like flavor. Clean whole mushrooms or tear into bite-sized pieces.
- Shiitake mushrooms: Meaty texture and umami flavor. Remove stems, clean caps and slice into 1/4-inch strips.
Add the chopped mushrooms to the egg batter and fold gently to combine. For extra protein, you can also add in 1/2 cup of cooked and crumbled bacon or diced ham.
Let the batter sit for at least 5 minutes so the eggs can absorb the flavors of the mushrooms and spices. This also helps the mushrooms soften slightly.
When ready to cook, melt a tablespoon of butter in a nonstick pan (or cast iron pan) over medium heat. Pour in the egg and mushroom batter. Use a spatula to gently push the eggs from the edge into the center, tilting the pan to distribute the liquid.
Cook until the bottom is lightly browned, about 2 to 3 minutes. Add in 1/4 cup shredded cheese such as cheddar or goat cheese. When the omelette is nearly set, remove from heat. Cover with a lid and let stand until the cheese melts, about 2 minutes.
Fold one half of the omelette over the other half. Cook for a few seconds more and then slide onto a plate. Garnish with fresh chives or parsley if desired. Enjoy your mushroom omelette!
Cooking Mushroom Omelette to Perfection
To cook the mushroom omelette, melt a tablespoon of butter in a nonstick pan (or cast iron pan) over medium heat. Pour in the egg and mushroom batter. As the omelette firms up, use a spatula to gently push the eggs from the edge into the center, tilting the pan to distribute the liquid.
For extra lightness, you can tilt the pan and use your spatula to allow the uncooked egg to flow underneath the omelette. You can also use a kitchen torch to lightly brown the top of the omelette before folding, if desired.
When the bottom is lightly browned, about 2 to 3 minutes, add in 1/4 cup shredded cheese such as cheddar or goat cheese. Allow cheese to melt while cooking the other side, about 2 minutes more.
To get perfect folds, let the omelette firm up so that it’s still slightly runny on top but not liquid. Tilt the pan away from you and use the spatula to fold over one half of the omelette onto the other half.
Hold the fold in place with your spatula for a few seconds so it sticks together. Cook the folded omelette for another 30 seconds to warm it all the way through while still keeping it moist inside.
Slide the mushroom omelette onto a plate or cutting board. Let it stand for a minute before cutting into wedges and serving. Garnish each wedge with fresh chives or parsley.
For extra decadence, top the mushroom omelette with:
- Avocado: Creamy richness pairs well with mushrooms. Mash half an avocado and spread over the top.
- Goat cheese: Tangy, creamy goat cheese melts into the hot omelette.
- Truffle oil: A few drops of aromatic truffle oil provides an earthy, musky flavor.
- Fresh tomato salsa: A spoonful of salsa adds a bright pop of acidity and spice.
- Caramelized onions: Sweet, rich onions are a perfect match for savory mushrooms.
A mushroom omelette can be enjoyed for any meal – breakfast, brunch, lunch or dinner. It is a balanced, satisfying dish on its own but also pairs well with a simple salad. Enjoy your mushroom omelette!
Variations to Mushroom Omelette Recipe
The basic mushroom omelette recipe can be varied in many ways to suit your tastes and for different meals. Here are some delicious variations to try:
Cheese lover’s omelette: Add an extra 1/2 cup of shredded cheese such as cheddar, goat cheese or gouda to the egg batter. You can also sprinkle cheese onto the omelette just before folding and let it melt inside. Pair the omelette with a fresh salad for a hearty brunch.
Meaty mushroom omelette: Cook 4-6 strips of bacon until crispy and crumble into bits. Or dice 4 ounces of ham. Add the cooked meat to the mushrooms in the egg batter. The salty, savory meat pairs perfectly with earthy mushrooms.
Veggie-packed omelette: Dice 1 bell pepper and 1 onion or shallot and sauté in butter until tender. Add the extra veggies to the mushrooms in the egg batter. You can also add a handful of baby spinach leaves. This veggie omelette is a balanced, meatless meal.
Truffle omelette: The aromatic flavor of truffles pairs decadently with mushrooms. Use a truffle shaver or grater to shave fresh black or white truffle over the top of the omelette before folding. Or stir a teaspoon of truffle oil into the egg batter for subtle earthy flavor. Top with truffle shavings for extra indulgence.
Tomato and avocado toast: For a twist on avocado toast, mash half an avocado and spread it over whole grain toast. Top with slices of tomato and your mushroom omelette. Garnish with red pepper flakes, fresh basil and an optional drizzle of balsamic glaze.
For a heartier dish, you can also serve your mushroom omelette with sides like hash browns, fresh fruit, or a kale Caesar salad.
To make this recipe vegetarian or vegan, simply omit the meat and cheese and use cooking oil or vegan butter in place of regular butter. For extra protein, add in cooked quinoa, beans or lentils. A mushroom omelette can be a hearty, satisfying plant-based breakfast, brunch or dinner as well. Experiment with different spices, herbs and sauces to find your perfect blend. Enjoy!
