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 is filled with a lip-smacking mushroom filling.
This omelet is also wholesome and filling, and therefore I often pack it either when I am traveling or busy with back to back shoots and tonnes of work.
This omelette is filling and wholesome along with being 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 omelette for a weekday.
Milk – This is optional, but addition of milk in eggs while whisking makes it fluffy.
Mushroom Filling – To make the mushroom filling, the mushroom is sautéed with olive oil, garlic, onions, dried parsley, salt, and black pepper.
Olive Oil – I would suggest you make this Omelette in olive oil. But if you don’t have one, vegetable oil 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 even use other Cheese if you don’t get Cheddar Cheese.
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 tbsp 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.
Frequently Asked Questions
Other options to include with mushroom in the filling are – Spinach, Ham, Kale, Asparagus, Broccoli, Bacon, Sausage, Tomato, Chives, Green Onions, Avocado, etc.
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.
Just add in a little milk in the eggs along with salt and whisk properly to get a nice fluffy omelette.
Some people even add Baking Powder to get fluffy Omelette.
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.
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.
Mushroom Omelette Recipe
- 2 tbsp Olive Oil
- 1 tsp Garlic (chopped)
- 1 cup Onion (chopped)
- 200 g Mushroom (washed and chopped)
- 1 tsp Dried Parsley
- Salt to taste
- 1/2 tsp 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 tbsp 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.