Upgrade your breakfast with this fluffy mushroom omelette! It’s a healthy, delicious and flavorsome breakfast with all the goodness of protein, antioxidants, vitamins and minerals. Made with pantry staples, this mushroom omelet is a great way to use up any leftover mushrooms in your refrigerator. Serve it as is for a wholesome meal or wrap it in roti, paratha, tortillas to make rolls. The options are endless, you can also serve as a side with rice or over bread toast to make a sandwich.
I am often left with just a handful of mushrooms which won’t suffice for any other recipe. So I would use them up this way. My family lately discovered this to be delicious and now this is on the weekly menu.
Mushrooms are a power house of nutrition, so if you are a fitness freak you are most likely to love this vegetarian meaty goodness. Mushrooms are versatile and go well in so many dishes like stir fry, curries, fried rice and this mushroom omelette is no exception.
Mildly flavoured with spices and herbs, this omelette also has a great earthy aroma from the stir fried mushrooms. I haven’t used any dairy here but you can very well use butter to cook the omelette and milk to beat the eggs which can make the omelette fluffier. If you love mushroom with cheese then you made add mozzarella or parmesan.
I have used white button mushrooms for a milder flavor but cremini also go well in this recipe.
1. Slice a medium onion & half cup mushrooms. Chop 2 to 3 garlic cloves, 1 to 2 green chilies and handful of coriander leaves. You can use other veggies like capsicum, carrots, cabbage etc. Set these aside.
2. Break 2 eggs to a bowl. Add ¼ teaspoon salt, 1/8 teaspoon turmeric and ¼ teaspoon black pepper powder. (You can also use only 3 egg whites if you do not want to use the yolks.)
3. Beat the eggs until frothy.
How to make Mushroom omelette
4. Heat a pan with 1 teaspoon oil on a medium heat. Add cumin (optional), garlic and chilies. Fry them until garlic smells good.
5. Add sliced onions and mushrooms. If using bell peppers add them here.
6. On e medium high heat, saute until the mushrooms are roasted well and cooked.
7. Add coriander leaves. Stir and mix. Remove this mixture to a small plate or bowl
8. Add another tsp of oil to the pan. If the pan is too hot, switch off the stove for a while to cool down.
9. Regulate the flame to medium, pour the beaten eggs.
10. Cook until the eggs set well. Then spread the onion mushroom mixture.
11. Flip it and cook until the eggs are cooked completely. Remove to serving plate and sprinkle dried herbs if you like.
Serve mushroom omelette hot or warm as is or with bread or roti. It also goes well as a side in a meal with rice. You can also wrap it in roti or tortillas.
Ingredients (US cup = 240ml )
- 2 eggs (prefer organic)
- ¼ teaspoon salt (more if needed)
- ½ cup button mushrooms or cremini, sliced
- 2 to 3 small garlic cloves chopped
- 1 green chilies chopped (or ¼ teaspoon chili flakes)
- 1 small onion sliced
- ¼ cup capsicum (bell pepper) sliced (optional)
- ⅛ teaspoon turmeric (optional)
- 1 tablespoon oil (divided, preferably olive oil)
- 1 pinch cumin seeds (optional)
- ⅛ teaspoon black pepper crushed
- 2 tablespoons coriander leaves (cilantro chopped or any fresh herbs)
- ¼ teaspoon dried herbs (optional)
- Rinse onions, bell peppers (optional) and green chilies (optional) under running water. Slice the onions and bell peppers thin. Fine chop green chilies and garlic.
- Pluck and rinse coriander leaves in a bowl of water, a few times. Drain and fine chop. Set aside.
- Remove long stems if any from the mushrooms. Rinse them under running water and slice them slightly thick, not too thin.
- Break the eggs to a bowl and add salt, turmeric and pepper. Beat until frothy and keep aside.
How to make mushroom omelette
- Heat 1 teaspoon oil in a 6 inch pan. Add cumin, when they sputter, add garlic & green chili.
- Saute them for 30 to 60 seconds. Then add onions, mushrooms & bell peppers(optional). Saute them on a slightly high heat until cooked and roasted.
- Add coriander leaves. Mix and remove to a small plate.
- To the same pan, add the rest of the oil and reduce the flame to medium. Pour the beaten eggs.
- Cook until the eggs are almost set, yet slightly runny, spread the roasted onions and mushrooms. Flip and cook on the other side until eggs are cooked well. Remove to a serving plate and sprinkle dried herbs if desired.
- Serve mushroom omelette hot with toasted bread or roll it in roti or tortilla. It also goes well as a side in any meal.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Recipe from the Archives. First published in June 2016. Updated and republished in June 2021.