This cheesy Mushroom Omelette is a delicious and healthy breakfast option which is super easy to make as well. Here is how to make it.
About the Recipe
Mushroom Omelette is a delicious breakfast recipe where your regular egg omelet gets a delicious and nutritious twist.
Your simple Omelette is filled with a lip-smacking mushroom filling, that is more like a mushroom stir fry, which makes it filling and wholesome.
Due to its nutritious and healthy qualities, I often pack it either when I am traveling or busy with back to back shoots and tonnes of work. Sometimes, I also prepare it for my brunch, when I am in the mood to eat something healthy and delicious.
While Mushroom is rich in Vitamin B and Eggs in Protein, this dish alone provides you a good amount of Nutrition. Also, it is low in carbs, which makes it even better.
This omelette is also fluffy. The trick is to whisk the eggs with a little milk.
You can also sauté some spinach along with mushrooms, to make Spinach Mushroom Omelette. I sometimes make this version too!
So try this for your breakfast, and let me know how you liked it?
This Omelette is,
- High in Protein
- Ready in 20 minutes
- Low Carb
- Perfect for weekday breakfast
- Filled with flavorful Mushroom Masala
Mushroom – Mushroom is one of those vegetables, that is not liked by many but is loaded with nutrients. So if you also have someone like that in the family, try including mushrooms in this way.
Eggs – A great source of protein, this is a must in our breakfast and what is better than a filling and fluffy omelet for a weekday.
Milk – This is optional, but the addition of milk in eggs while whisking makes it fluffy. Once you add milk, whisk it nicely, it will result in a fluffy omelette.
Mushroom Filling – To make the mushroom filling, the mushroom is sautéed with olive oil, garlic, onions, dried parsley, salt, and black pepper.
Make sure you use a good quality olive oil for the best taste. Also garlic, parsley, salt, and black pepper adds a nice flavor, that is hard to miss.
Olive Oil – I would suggest you make this Omelette in olive oil. But if you don’t have one, vegetable oil or butter works fine too.
Cheddar Cheese – This is my favorite part of this recipe. Cheddar Cheese adds a great taste and goes really well with the mushroom filling. You can add Cheddar, Sharp Cheddar, Gruyere, or even Fontina Cheese. If you are not able to find these cheese varieties, you can use Mozzarella or Processed Cheese too.
Step By Step Recipe
Heat olive oil in a pan. Add garlic and fry for a minute.
Add onions and fry till pinkish.
Now add mushroom and cook on high heat for 5-6 minutes.
Add parsley, salt and black pepper. Cook till mushrooms are done. Remove in a bowl.
Whisk 2 eggs in a bowl.
Add milk and salt to taste and whisk well.
Heat a non stick pan. Simmer the heat to low. Lightly brush the pan with oil. Pour the whisked eggs in the pan.
Cover the pan and and cook till egg is 90% cooked. Keep 2-3 tablespoon of mushroom filling on one half of the egg and sprinkle some cheese on top. Fold the other side on top.
Transfer the omelette on the serving plate. Serve hot.
Herbs – I just like to flavour it with dried parsley, but you can also add in dried thyme, dried basil, oregano or red chilli flavour for more flavour.
Filling – Other options to include with mushroom in the filling are – Spinach, Ham, Kale, Asparagus, Broccoli, Bacon, Sausage, Tomato, Chives, Green Onions, Avocado, etc.
Dairy-Free – For a dairy-free version, you can avoid adding milk and cheese in the omelette. You can add vegan cheese instead.
As its very filling and wholesome, this Mushroom Omelette is enough for your breakfast. You can also serve some Toast on the side.
If having for your Lunch, you can serve some refreshing Salad on the side too.
I would not suggest you make Omelette ahead of time, instead, you can prepare the filling and store in the fridge for about 2 days.
Whenever you want to make the dish, make an omelette, fill with the mushroom masala, add cheese and your Mushroom Omelette is ready in no time.
Pro Tips By Neha
While cooking mushrooms, do not add in any liquid. As when the mushroom gets heated up in the pan, it tends to leave the water and they cook in their own liquid. Use a wide fan to fry the mushroom. If they will tough each other, they will steam instead of frying.
Add a little milk and whisk the eggs for about 10-20 seconds. This will give you fluffy eggs.
This omelette tastes best when served hot.
If you want to make it even more filling and wholesome, add in more vegetables along with mushrooms.
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Mushroom Omelette Recipe
- 2 tablespoon Olive Oil
- 1 teaspoon Garlic (chopped)
- 1 cup Onion (chopped)
- 200 g Mushroom (washed and chopped)
- 1 teaspoon Dried Parsley
- Salt to taste
- ½ teaspoon Black Pepper
- 6 Eggs
- 1 cup Cheddar Cheese (grated)
- Heat olive oil in a pan.
- Add garlic cloves and fry for a few seconds.
- Add onions and fry till pinkish.
- Now add mushroom and cook on high heat for 5-6 minutes.
- Add parsley, salt and pepper and cook until mushrooms are done.
- Remove in a bowl.
- Whisk 2 eggs in a bowl.
- Add milk and salt to taste and whisk well.
- Heat a non stick pan.
- Simmer the heat to low.
- Lightly brush the pan with oil.
- Pour the whisked eggs in the pan.
- Cover the pan and and cook till egg is 90% cooked.
- Keep 2-3 tablespoon of mushroom filling on one half of the egg and sprinkle some cheese on top.
- Fold the other side on top.
- Transfer the omelette on the serving plate.
- Serve hot.