Mushroom Omelette
Three eggs folded over mushrooms cooked in butter until golden, with a squeeze of black pepper. One serving in 15 minutes.
Photograph credit: Mushrooms omelette - Streets cafe 2025-01-02 by Andy Li · CC0 1.0 · Wikimedia
Making Mushroom Omelette Ahead
Best eaten straight away. Cooked mushrooms keep in the fridge for 2 days.
Making Mushroom Omelette
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Heat a 20 cm non-stick pan over medium-high heat. Add the mushrooms and cook for 3 minutes until the water has gone. Add half the butter and cook for 3 minutes until golden. Season with a pinch of salt. Tip onto a plate.
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Beat the eggs with the remaining salt and the pepper.
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Melt the remaining butter in the pan over medium heat, pour in the eggs and stir with a fork for 20 seconds. Leave for 1 minute until the edges set.
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Spoon the mushrooms onto one half, fold over, scatter with the parsley and slide onto a plate.
Worth Knowing
- Cook the mushrooms in a dry pan first to drive off their water.
- Do not salt the mushrooms until the end.
- Wipe the pan out before the eggs go in if it has caught.
Why the Method Is What It Is
The mushrooms decide this omelette, so cook them first and properly. Sliced thin and added to a hot, dry pan, they release their water in about 3 minutes, then start to brown. That is when they taste of something.
Butter goes in only after the water has gone. If you add fat too early they stew instead of frying, and end up grey.
A pinch of salt at the end, not the start, since salt draws out more water.
The eggs go into the same pan, with a little fresh butter, once the mushrooms are on a plate. Cook them as you would a plain omelette, quickly over medium heat. Fill with the mushrooms while the top is still slightly wet and fold over. Mushrooms can be replaced by whatever is in the drawer, including sliced peppers, spinach or leftover cooked potato. The method stays the same: cook the filling first, keep it warm, and make the omelette quickly in a clean pan.
What to Put Next to It
Buttered toast · Green salad · Grilled tomato
Questions About Mushroom Omelette
How long does Mushroom Omelette take to make?
About 15 minutes in total — 5 minutes of preparation and 10 minutes of cooking. The recipe serves 1.
What are the key tips for making Mushroom Omelette?
Cook the mushrooms in a dry pan first to drive off their water. Do not salt the mushrooms until the end. Wipe the pan out before the eggs go in if it has caught.
What should I serve with Mushroom Omelette?
Buttered toast; Green salad; Grilled tomato.
Is Mushroom Omelette suitable for a special diet?
This recipe is vegetarian, gluten-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Mushroom Omelette?
About 423 kcal per serving, with 22 g protein, 5 g carbohydrate and 35 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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