Mushroom omelette is a super easy breakfast dish that you can make in less than 10 minutes using just one pan.
Mushroom Omelette Recipe
This simple dish is absolutely delicious. I first start with, sautéing the mushrooms in butter, then add cheese and some parsley and spring onion. Then, cook the omelette and serve the mushrooms on top of the omelette. YUM! SOO delicious.
I highly recommend trying this omelette recipe for breakfast; it is SO good. I serve this dish as is or alongside a piece of bread.
You'll Need
For sautéing the mushrooms: I use butter and olive oil, button mushrooms, spring onion and fresh chopped parsley.
For the omelette, I use just large eggs, salt, and black pepper.
How To Make Mushroom The Recipe
One: Wipe the mushrooms with a wet kitchen towel, then slice them thinly.
Two: In a large frying pan, heat the butter, add the mushrooms and cook until soft. Add chopped spring onion, mozzarella, and chopped parsley; cook for an additional 1 minute. Transfer the cooked mushrooms to a plate and set aside.
Three: Crack all the eggs in a bowl, add salt and pepper, and whisk until fluffy. Cook the eggs in the same skillet, turning them over to both sides.
Four: Transfer the egg to a serving plate, top with the mushrooms and serve warm.
For More Egg Recipes for Breakfast check Scrambled eggs with minced beef & vegetables is the perfect breakfast to start your day.
Mushroom Omelette Recipe
Equipment
- Pan
- Bowl
- Measuring spoons
- Measuring cups
Ingredients
- 8 large eggs
- ¼ cup mozzarella
- 200 g mushrooms , sliced
- 1 spring onion , chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley , chopped
Instructions
- Clean The Mushrooms: Use a wet kitchen towel to wipe the mushrooms before slicing it.200 g mushrooms
- Cooke The Mushrooms: Heat butter and oil in a large pan over medium heat, add the mushrooms and cook until soft. Add chopped spring onion, mozzarella and chopped parsley, stir for more 1 minute, then turn off the heat. Transfer the mushrooms to a plate and set aside.200 g mushrooms, 1 spring onion, 1 tbsp butter, 1 tbsp olive oil, 1 tbsp fresh parsley, ¼ cup mozzarella
- Cook The Egg: Wipe the pan with a paper towel. Crack all the eggs in a bowl, add salt and pepper, and whisk well, then cook the eggs in the same skillet on both sides.Tip: Be careful when flipping the eggs on the other side not to break it; I recommend using a large spatula.8 large eggs, ¼ tsp salt, ¼ tsp ground black pepper
- Combing Everything Together: Transfer the egg to a serving plate, top with the mushrooms and serve warm.
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