Button Mushroom Omelette
This button mushroom omelette is perfect for breakfast or as a low-carb meal. You can serve it with toast if not eating low-carb.
See Also:
- Perfect Scrambled Eggs Recipe
- Pepperoni “Pizza” Omelette Recipe
- Ham & Cheese Egg Roll Recipe
- Sauteed Mushrooms Recipe
I sometimes cook the sauteed mushrooms a day or two in advance, and keep them chilled in the fridge. In this way, I can whip up a delicious omelette in no time at all on weekdays after work, or for brunch on weekends after sleeping in late.
Since everyone at home loves omelette, I practised many times before making what is to me a well-made omelette: bright yellow, silky in the center, moist and soft when cooked. Timing and control of heat are really important here. I tried to take some step-by-step photos, but unfortunately that caused the timing to be off and the omelette did not turn out well. Maybe next time, I’ll get a family member to help take photos or a video of the cooking process.
This is the cooked button mushrooms filling for the omelette. They are also great eaten on their own, or as a topping for salad/noodles/risotto.
Button Mushroom Omelette Recipe
You can also use a mix of mushrooms (such as button with hon shimeji or shiitake or maitake) for this recipe.
The sauteed mushrooms can be a day in advance – stored in a tight food container and refrigerated. Heat them up on the pan or microwave before using. They are also great as a salad/noodle/risotto topping, or eaten on its own.
The ingredients for the sauteed button mushroom doubles well if you wish to make more.
Ingredients:
Sautéed button mushroom:
- 10 grams unsalted butter
- 1/2 tbsp olive oil
- 2 shallots sliced thinly
- 100 grams button mushrooms cleaned* & sliced thinly
- 1/2 tsp dried Italian seasoning
- 1/8 tsp garlic salt (or a small pinch of sea salt)
- a few drops lemon juice to taste
- freshly cracked black pepper to taste
* clean the mushroom caps by wiping with a clean & damp kitchen towel
Ingredients for ONE omelette (this recipe makes 2):
- 2 eggs
- 1/8 tsp garlic salt (or a small pinch of sea salt)
- 10 grams unsalted butter
- 1/2 cup freshly grated Parmesan cheese
Serving suggestions
- baby spinach (or basil/chopped parsley etc)
- cherry tomatoes thinly sliced
- sliced shallots
- lemon wedges
You also need
- 20 cm non-stick pan for making the omelette
- heat-resistant silicon spatula
Directions:
- Cook the mushrooms. Heat butter and olive oil in a non-stick pan. Saute the shallots until softened. Add the mushrooms, Italian seasoning, garlic salt and lemon juice. Saute until the mushrooms are cooked & tender. Season with black pepper. Set aside on a plate, dividing the cooked mushrooms into two portions. Carefully wipe the pan clean with kitchen paper towels.
- Making each omelette. Thoroughly beat two eggs with garlic salt in a small bowl. Into the previously cleaned pan, add butter. Swirl the pan to coat it evenly in the melted butter. Pour the egg mixture into the pan. As the eggs set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath. Do this until the omelette is just set with still some raw egg on top. Reduce the pan to a low heat. Add cheese and one portion of cooked mushrooms on one-half of the omelette. As soon as the cheese is melted, remove from the stove. Loosen the edges of the omelette with a spatula.
- Serve. Slide the omelette into a serving plate and fold it in half. Serve with spinach, cherry tomatoes, shallots and lemon. Repeat step 2 to make another omelette with the remaining mushrooms.