Name: Savory Mushroom Omelette
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 4 large eggs room temperature; 2 tbsp milk dairy or plant-based; 1/2 tsp fine sea salt; 1/4 tsp black pepper freshly ground; 1 tbsp olive oil; 1 tbsp unsalted butter; 8 oz cremini mushrooms sliced 1/4-inch thick; 1 small clove garlic minced; 2 tbsp fresh chives chopped; 1 tbsp fresh parsley chopped

01

Overview

Prep10 min

Cook8 min

Total18 min

Servings2

DifficultyEasy

02

Ingredients

4 large eggsroom temperature2 tbsp milkdairy or plant-based1/2 tsp fine sea salt1/4 tsp black pepperfreshly ground1 tbsp olive oil1 tbsp unsalted butter8 oz cremini mushroomssliced 1/4-inch thick1 small clove garlicminced2 tbsp fresh chiveschopped1 tbsp fresh parsleychopped

03

Equipment

10-inch non-stick skillet
Whisk
Rubber spatula

04

Method

01

Sauté the mushrooms

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook 3 to 4 minutes without stirring, then stir and cook 3 to 4 minutes more until tender and browned. Add the garlic and cook 30 seconds, season, and set aside.

02

Whisk the eggs

In a shallow bowl, whisk the eggs with the milk, salt, and pepper for at least 30 seconds, until pale and slightly frothy.

03

Cook and fold

Melt the butter in the same skillet over medium-low heat. Pour in the eggs and let the edges set, gently pushing the cooked egg toward the centre so the uncooked egg flows underneath, about 1 to 2 minutes. Spoon the mushrooms and half the herbs onto one half, fold over, cook 30 seconds, and slide onto a plate. Garnish with the rest of the herbs.

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Tips

NoteWhisk the eggs vigorously for 30 to 60 seconds so they turn light and fluffy.

NoteKeep the pan at medium-low so the outside does not brown before the inside sets.

NoteSauté the mushrooms a day ahead to make breakfast faster.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorStore leftovers in an airtight container for up to 1 day; reheat gently.

Best freshAn omelette is at its fluffiest the moment it leaves the pan.

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Frequently asked

Why is my omelette sticking?+

Use a good non-stick pan with enough butter and the right heat.

Can I use dried mushrooms?+

Yes — rehydrate in warm water for 20 to 30 minutes first.

How do I keep it fluffy?+

Whisk hard to add air and cook over medium-low heat.

Savory Mushroom Omelette

Overview

Ingredients

Equipment