Mushroom Omelet

Prep Time
Cook Time
Ready In

"This sounds like a fun stress-free way to make an omelet. From Sher-Rockee Mushroom Farm."

Original recipe yields 6 servings


  • Serving Size: 1 (173.3 g)
  • Calories 339.4
  • Total Fat - 23.4 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 329.4 mg
  • Sodium - 416.7 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.1 g
  • Protein - 27 g
  • Calcium - 409.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.3 mg

Step 1

Saute mushrooms in 1 tablespoon butter.

Step 2

Cover the bottom of a greased quiche pan with grated cheese.

Step 3

Add breadcrumbs and onion over top of the cheese. Spread mushrooms over the breadcrumbs.

Step 4

Beat together 8 eggs and sour cream, salt and pepper. Pour the mixture over the mushrooms.

Step 5

Bake at 350 degrees for 35 minutes.

Tips & Variations

No special items needed.



What a great and very filling breakfast this was so much so that I could not eat the last two mouthfuls but enjoyed every mouthful that I had. I scaled back for 1 using two eggs, I had some sauted mushrooms from last night used the last of those and sauted up some more topped with two slices American cheese and then the egg, had to omit the breadcrumbs due to eating no carb, baked in a 170C oven for 20 minutes and the result and nice golden colour and a delicious breakfast served with some sauted baby spinach on the side.

review by:
(15 Mar 2017)