Author: Simple Foodie

Mushroom Omelette

Mushroom Omelette

Prep Time:
Cooking Time:
Servings: 2

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Mushroom Omelette Recipe. An elegant variation on the classic omelette. The beauty of an omelette is you can have it late at night to cap off a wonderful evening or for breakfast to start the day off on the right foot.


Cremini mushroom 6
egg 3 beaten
salt 1 pinch to taste
black pepper 1 pinch to taste
olive oil 2 Tbsps
unsalted butter 1 tsp


  1. Remove the stems from the Cremini mushrooms and dice.
  2. Slice the cap of the Cremini mushrooms into thin slices.
  3. In a bowl combine the beaten eggs with the salt and black pepper.
  4. Heat the olive oil and unsalted butter in a 10 inch non-stick sauté pan.
  5. Sauté the diced stems and sliced caps of the Cremini mushrooms for 1 minute.
  6. Remove the sliced caps and set aside.
  7. Pour in the beaten egg and scrape the bottom with a rubber spatula to form a solid base.
  8. Once the eggs have cooked place the mushrooms on one side of the omelette.
  9. Using the rubber spatula fold over the other side to cover the mushrooms and slide out of the pan.