This mushroom omelette is a SUPER easy breakfast recipe; You will make it using just one pan in less than 10 minutes.
Mushroom Omelette Recipe
The taste of this homemade cheesy mushroom omelette is absolutely delicious. It's even better than the ones I used to get at a restaurant. Adding cheese makes it more 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 usually prepare this omelette recipe for breakfast, when I want to treat my family with a healthy filling breakfast. I prefer to serve this dish plain or alongside a piece of bread.
You'll Need
For sautéing the mushrooms: I used 1 tablespoon butter and 1 tablespoons olive oil, 200 g button mushrooms, spring onion and fresh chopped parsley.
For the omelette, I used just 8 large eggs, salt, and black pepper.
How To Make Mushroom The Recipe
One (Clean The Mushrooms): Use a wet kitchen towel to wipe the mushrooms before slicing it.
Two (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.
Four (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.
Five (Combing Everything Together): 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.
Recipe Card
Mushroom Omelette Recipe
Equipment
- Pan
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
- 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 tablespoon butter, 1 tablespoon olive oil, 1 tablespoon fresh parsley, ¼ cup mozzarella
- 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.8 large eggs, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Transfer the egg to a serving plate, top with the mushrooms and serve warm.
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