Mushroom Omelet

5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #44840

July 08, 2025



"Recipe source: Amber & Rye cookbook. Original recipe calls for chanterelle mushrooms, but other seasonal mushrooms will also work well in this omelet."

Original is 2 servings

Nutritional

  • Serving Size: 1 (474.1 g)
  • Calories 732.3
  • Total Fat - 53.2 g
  • Saturated Fat - 23 g
  • Cholesterol - 1409.2 mg
  • Sodium - 800.4 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 3 g
  • Protein - 54.4 g
  • Calcium - 456.2 mg
  • Iron - 6.6 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Wash the mushrooms ; drain and pat dry with paper towels. Halve or quarter mushrooms.

Step 2

In a bowl add the eggs along with a bit of cream and salt and pepper; beat with a fork.

Step 3

In a frying pan or skillet over medium heat melt 1 tablespoon of butter and then add the mushrooms, cook stirring for 5-10 minutes . Season with salt and pepper along with the garlic and 1 1/2 tablespoons cream; stir and cook for a minute or so and then set aside.

Step 4

In a frying pan over medium heat, melt 1/2 tablespoon butter and then pour in half of the egg/omelet mixture. using a spatula, bring the set edges into the center and let the runny eggs flow into the gaps a few times and then just leave it to cook for about a minute or so.

Step 5

When omelet is almost done, but still a bit wet in the middle, scatter about half of the grated cheese, green cheese (if using) and the mushrooms. Using a spatula to help fold the omelet in half, ease it out of the pan and onto a plate.

Step 6

Repeat for second omelet using the rest of the cheese and mushrooms.

Tips


No special items needed.

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