Elevate your breakfast with mushroom omelette recipe

Start your day off right with this delicious Mushroom Omelette recipe! Loaded with savory mushrooms, fluffy eggs, and your favorite herbs, it’s a perfect breakfast or brunch option. Easy to make and always satisfying.

mushroom omelette

A mushroom omelette is a classic dish that can be enjoyed for breakfast, brunch, or even dinner. It’s a simple dish that packs a lot of flavor and nutrition.

To make a mushroom omelette, you will need eggs, mushrooms, butter or oil, and seasonings of your choice. Start by cleaning and slicing the mushrooms into thin pieces. Heat some butter or oil in a non-stick pan over medium heat and add the mushrooms. Cook them until they are soft and golden brown, then season with salt and pepper.

In a separate bowl, whisk 2-3 eggs until they are well-beaten. Pour the eggs into the pan with the mushrooms, and let it cook until the eggs are set on the bottom. Use a spatula to lift the edges of the omelette, allowing the uncooked egg to flow underneath and cook.

Once the omelette is mostly set, you can add any additional toppings you like, such as cheese, herbs, or more mushrooms. Fold the omelette in half and slide it onto a plate.

A mushroom omelette is a versatile dish that can be customized in many ways to suit your taste. You can add other vegetables, such as onions, peppers, or spinach, or swap out the mushrooms for different types of fungi. It’s a great way to start your day or to enjoy a light meal any time of day.

Do you add milk or water to an omelette?

Both milk and water can be used to help create a fluffy and tender texture for your omelette.

Adding milk to your beaten eggs before cooking your omelette can help make it creamier and richer in flavor. However, if you add too much milk, your omelette might turn out to be too moist and runny.

On the other hand, adding water to your beaten eggs can help make your omelette lighter and fluffier, and it’s a great option if you want a healthier and low-calorie omelette. However, if you add too much water, your omelette might turn out to be bland and tasteless.

Should eggs be cold for omelette?

Eggs can be used for making omelettes at room temperature or cold from the refrigerator. However, it is generally recommended to use eggs at room temperature for omelettes as they tend to cook more evenly and create a smoother texture.

When eggs are cold, they can take longer to cook and can sometimes result in an unevenly cooked omelette, with parts that are overcooked and other parts that are undercooked. On the other hand, room temperature eggs tend to cook more quickly and evenly, resulting in a more uniform and tender omelette.

To bring eggs to room temperature, simply take them out of the refrigerator and let them sit at room temperature for about 30 minutes before cracking them open and using them for your omelette. Alternatively, you can also place the eggs in a bowl of warm water for a few minutes to help bring them to room temperature more quickly.

What is the secret to a fluffy omelette?

1. Whisking Wisely: The Foundation of Fluffiness: The first step to a fluffy omelette is impeccable whisking. Beat your eggs with a fork or whisk until well combined and the yolks and whites are fully blended. Incorporating air during this process creates a light and airy texture that translates into fluffiness when cooked.
2. Add a Touch of Liquid: Introducing a splash of liquid, such as milk, cream, or even water, to your egg mixture contributes to the omelette’s fluffiness. The liquid turns into steam during cooking, causing the omelette to puff up and create those sought-after airy layers.
3. Temperature Precision: Cooking your omelette over medium-low heat is key to achieving fluffiness. High heat can cause the eggs to cook too quickly, resulting in a dense and rubbery texture. Slow and steady cooking ensures even heat distribution and proper puffing.
4. Non-Stick Pan Excellence: Using a non-stick pan is essential for a fluffy omelette. It prevents the eggs from sticking and tearing, allowing you to fold and flip the omelette effortlessly. A well-seasoned cast iron skillet is also a viable option.
5. The Art of the Fold: Just before your omelette sets, gently lift the edges with a spatula and tilt the pan to let the uncooked egg flow to the edges. This ensures even cooking and creates those inviting layers. Once the omelette is mostly set but slightly runny on top, carefully fold it in half.
6. Patience Pays Off: Resisting the urge to rush the cooking process is essential for fluffy success. Allow the omelette to cook slowly and evenly, giving the eggs ample time to puff up and create a light and airy interior.
7. Minimalist Fillings: While a variety of fillings can be used, opting for a restrained amount ensures the omelette remains airy. Overloading the omelette with heavy fillings can weigh it down and compromise its fluffiness.
8. Garnish and Serve Immediately: Once your omelette is cooked to perfection, garnish it with fresh herbs, grated cheese, or a sprinkle of salt and pepper. Serve it immediately to enjoy the ultimate fluffiness and preserve the omelette’s delicate texture.

Best mushroom omelette recipe

Servings: 2 Preparation: 5 minutes Cooking time: 5 minutes Calories: 200 Fat: 14g

Ingredients

• 3 eggs
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 4 oz mushrooms, sliced
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups arugula
• Lemon wedges, for serving

Instructions

1. In a small bowl, whisk together the eggs and season with salt and pepper to taste.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.
3. Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms have released their liquid and are tender.
4. Season the mushrooms with dried thyme, salt, and pepper.
5. Pour the beaten eggs over the mushroom mixture in the skillet.
6. Use a spatula to gently lift the edges of the omelette and let the uncooked eggs flow underneath.
7. Cook the omelette until the eggs are set and the bottom is lightly browned.
8. While the omelette is cooking, arrange the arugula on a serving plate.
9. When the omelette is done, slide it onto the bed of arugula.
10. Serve the mushroom omelette on arugula with lemon wedges on the side.

Nutrition

• Calories: 200
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 370 mg
• Sodium: 270 mg
• Total Carbohydrates: 4 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 16 g

More delicious Recipes:

• Creamy Chicken and Mushroom Pie Recipe
• Mushroom Pate Recipe
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Elevate your breakfast with mushroom omelette recipe

Rating: 4.8/5

( 42 voted )

Serves: 2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 14 fat

Ingredients

• 3 eggs
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 4 oz mushrooms, sliced
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups arugula
• Lemon wedges, for serving

Instructions

1. In a small bowl, whisk together the eggs and season with salt and pepper to taste.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.
3. Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms have released their liquid and are tender.
4. Season the mushrooms with dried thyme, salt, and pepper.
5. Pour the beaten eggs over the mushroom mixture in the skillet.
6. Use a spatula to gently lift the edges of the omelette and let the uncooked eggs flow underneath.
7. Cook the omelette until the eggs are set and the bottom is lightly browned.
8. While the omelette is cooking, arrange the arugula on a serving plate.
9. When the omelette is done, slide it onto the bed of arugula.
10. Serve the mushroom omelette on arugula with lemon wedges on the side.