mushroom omelette

Mushroom Omelette

By Swasthi on July 17, 2022, Comments, Jump to Recipe

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.

mushroom omelette

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.

How to make Mushroom Omelette


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.

ingredients to make mushroom omelette recipe

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.)

break eggs to a bowl to make mushroom omelette

3. Beat the eggs until frothy.

beaten eggs in a bowl

4. Heat a pan with 1 teaspoon oil on a medium heat. Add cumin (optional), garlic and chilies. Fry them until garlic smells good.

sauteing garlic for mushroom omelette recipe

5. Add sliced onions and mushrooms. If using bell peppers add them here.

sauteing onions mushrooms

6. On e medium high heat, saute until the mushrooms are roasted well and cooked.

roasted mushrooms for omelet

7. Add coriander leaves. Stir and mix. Remove this mixture to a small plate or bowl

addition of herbs

Make the Omelette

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.

heat oil in a pan

9. Regulate the flame to medium, pour the beaten eggs.

cooking eggs

10. Cook until the eggs set well. Then spread the onion mushroom mixture.

spreading mushrooms onions

11. Flip it and cook until the eggs are cooked completely. Remove to serving plate and sprinkle dried herbs if you like.

flipped mushroom omelette in pan

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.

mushroom omelette recipe

For more simple mushroom recipes, you can check
Healthy chilli mushroom
Kadai mushroom
Mushroom pepper fry
Easy Mushroom pasta

Recipe Card

mushroom omelette recipe

Mushroom Omelette Recipe

10 mins super quick recipe to make mushroom omelette with sliced mushrooms, onions, herbs and garlic. Serve it with bread, roti or tortillas. Also goes well as a side in a meal.
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For best results follow the step-by-step photos above the recipe card

Prep Time4 minutes
Cook Time6 minutes
Total Time8 minutes

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)
  • teaspoon turmeric (optional)
  • 1 tablespoon oil (divided, preferably olive oil)
  • 1 pinch cumin seeds (optional)
  • 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.


You can double or triple the recipe, just use a larger pan to cook all of them at one time. Alternately, saute the onions and mushrooms at one time. Cook the eggs to make individual servings.
You may optionally add any cheese of your choice while serving.

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)

Nutrition Facts
Mushroom Omelette Recipe
Amount Per Serving
Calories 293 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 327mg109%
Sodium 284mg12%
Potassium 513mg15%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 9g10%
Protein 14g28%
Vitamin A 1640IU33%
Vitamin C 64mg78%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Recipe from the Archives. First published in June 2016. Updated and republished in June 2021.

Mushroom Omelette

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Super delicious! I’ve never tried an omlete in this style before, but mixing the herbs in with the eggs really makes a difference.

5 stars
very well explained

5 stars
What are some dried herbs to use for the “optional dried herbs”? Not sure what would go well with the other flavors. Great recipes!!! Have made many:)

Capsicum is in the ingredients, but not mentioned in the recipe.

5 stars
Ur recipie is easy to follow n prepare.ThankQ.

5 stars
Hi swasthi
This mushroom omelette is very delicious.
Instead of keeping mushroom n onion mix aside ive put the mixture into egg mix n later put it in pan n tilted the pan so that mushroom mix is adjusted evenly ……it turned out very well……i used the regular eggs

4 stars
I made this yesterday acoording to the recipe (I used the last drops of my olive oil) and it was good.!!! Thank you.!
Today, I used coconut oil (finished my olive oil yesterday) and that gave a nice taste, I also.poured the egg mixture direct on the top of the fried veggies and covered the pan with a lid when frying the omelette. I was in a hurry… Next time I’m going to add some garam masala, too, and still cover the pan. With the lid, the omelette is faster ready. So, this recipe works, even if you adapt it 🙂 ! Try it!!! It’s good!
When I make an ‘not Indian’ omelette, I usually add a little bit of water or milk to the egg mixture (1-2 tbs per egg, according to your taste). This makes the omelette even fluffier.