Nothing is as good as a fluffy mushroom omelette for breakfast with a cup of coffee or tea. This mushroom omelette is an easy recipe; You will make it in one pan in less than 10 minutes.
The taste of this homemade cheesy mushroom omelette is so delicious it's even better than ones you can get at restaurants. Let me tell you how to make a fluffy mushroom omelette!
Mushroom Omelette Recipe
I usually prepare this mushroom omelette recipe for breakfast, when I want to treat my family with a healthy filling breakfast or pack it in my daughter's lunch box.
All you need to make this easy breakfast dish is mushroom (I used button mushrooms), mozzarella, butter, spring onion and some chopped parsley which gives a beautiful flavour to this mushroom omelette.
To make it, first, I saute' 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! SO delicious.
Now the question is how to serve this omelette? The answer is, you can serve it however you like, I prefer to serve it plain or alongside a piece of toast.
Mushroom Omelette Ingredient
I used for cooking the mushrooms: 1 tablespoon butter and 1 tablespoons olive oil, 200 g mushrooms, spring onion and fresh chopped parsley.
For the omelette, I used just 8 large eggs, salt, and black pepper.
How To Make Mushroom Omelette For Breakfast
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.
Top Tips
- I prefer to use both olive oil and a small amount of butter in cooking the mushrooms this combination gives the mushroom a good taste.
- Be careful when flipping the eggs on the other side not to break it; I recommend using a large spatula.
More Egg Recipes for Breakfast
- Scrambled eggs with minced beef & vegetables is the perfect breakfast to start your day.
Recipe Card
Fluffy 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
- 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.
Notes
- I prefer to use both olive oil and a small amount of butter in cooking the mushrooms this combination gives the mushroom a good taste.
- Be careful when flipping the eggs on the other side not to break it; I recommend using a large spatula.
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