Cheesy Mushroom Omelette
I made this cheesy mushroom omelette with leftover cooked mixed mushrooms. It is a very quick omelette to make, especially with the mushrooms already cooked. Since I made this omelette on Christmas Day, I try to give this dish a festive cheer by using multi-colour cherry tomatoes. There are lots of mushrooms stuffed inside this cheesy mushroom omelette, so this is a delight for mushroom lovers. Best of all, it is low-carb (I try to eat one low-carb meal a day). Pair this omelette with a nutritious avocado vegetable smoothie or kale, banana & strawberry smoothie for more fullness.
Related Recipes:
See Also:
- Heirloom Tomato Chicken Salad
- 10-Minute Heirloom Tomato Salad
- Apple & Mozzarella Toast
- One-Pan Gyoza & Eggs
INGREDIENTS
Cooked mushrooms. I use three types of mushrooms for this recipe. You can either make the mixed mushrooms in advance (I reheat them by frying the mushrooms in butter, onions and Italian seasoning), or cook them from scratch as per this recipe.
Eggs & shredded cheese (I am using pizza mix cheese – a blend of mozzarella & cheddar).
STEP-BY-STEP (MAKE THE OMELETTE)
Before making the omelette, clean the same pan you cooked/reheated the mushrooms with a kitchen paper towel.
- (1) Melt butter in the pan.
- (2) Pour egg mixture into the pan.
- (3) Swirl the pan around so that the egg is evenly distributed. Cover the pan to allow the egg to steam at low heat for 30 seconds to a minute.
- (4) This is my cooked omelette which is just set with still some raw egg on top.
- (5) Add mushrooms (save one tablespoon for garnishing) to occupy slightly more than half of the omelette. Then add a generous handful of cheese.
- (6) Cover with lid and steam the contents on low heat.
- (7) When the cheese is almost melted (it will further melt when the egg is folded over), loosen the edges of the omelette, and fold the egg over. It is deliberate that the egg do not cover the mushroom filling completely for a prettier peek-a-boo effect.
- (8) Slide the omelette into a serving plate.
GARNISH + SIDE SALAD
Garnish the omelette with the remaining mushrooms. I serve it with a side salad with cherry tomatoes and blueberries. Enjoy this healthy, nutritious and low-carb all-day omelette!
Cheesy Mushroom Omelette Recipe
There are lots of mushrooms stuffed inside this cheesy mushroom omelette, so this is a delight for mushroom lovers. Best of all, it makes a wholesome low-carb dish. Pair this omelette with a nutritious avocado vegetable smoothie or kale, banana & strawberry smoothie for more fullness.
The cooked mushrooms in step one can be made in advance (check out more step-by-step photos here). They keep well in the fridge for 3 days.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
Cooked Mushrooms
- 10g butter
- 1 tbsp olive oil
- 3 cloves garlic finely chopped
- 2 thinly sliced ginger finely chopped
- half small onion finely chopped
- 50g maitake mushrooms torn by hand to coarse pieces
- 50g hon shimeji mushrooms ends trimmed
- 100g enoki mushrooms ends trimmed, cut to half
- 1 tsp oyster sauce
- 1/4 tsp Italian seasoning (or any dried herbs blend)
- salt & pepper (blend) to taste
Ingredients for one omelette (this recipe makes 2 omelettes)
- 5 grams butter
- 1 egg beaten and seasoned with a light dash of S&P blend
- generous handful shredded cheese (such as mozzarella, or pizza cheese)
Side Salad
- ready-to-eat salad mix
- cherry tomatoes
- blueberries
- 1/2 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
Directions:
- Cook the mushrooms. Heat butter and oil in a 20cm nonstick pan. Fry the garlic, ginger and onions until the latter starts to soften. Add maitake mushrooms and hon shimeji mushrooms. Stir fry until the mushrooms start to soften. Add enoki mushrooms, oyster sauce and Italian seasoning. Stir fry until the oyster sauce is well mixed and the mushrooms are cooked. Season to taste with salt & pepper blend. (Note: Check out the step-by-step photos here) Set aside on a plate, dividing the cooked mushrooms into two portions. Carefully wipe the pan clean with kitchen paper towels.
- Making each omelette. Clean the pan with kitchen paper. Heat the pan and grease it with 5g butter. Pour the beaten egg into the pan and swirl the pan to distribute the egg evenly. Cover with lid and cook briefly until the omelette is just set with still some raw egg on top. Reduce the pan to a low heat. Add 1 portion of mixed mushrooms (reserve 1 tbsp for garnish) followed by shredded cheese on slightly more than half of the omelette. Cover with lid again and cook on low heat until the cheese is just melted. Loosen the edges of the omelette with a spatula and fold the omelette over.
- Serve. Slide the omelette into a serving plate. Garnish the omelette with 1 tbsp mushrooms and parsley flakes. Serve with side salad. Repeat step 2 to make another omelette with the remaining mushrooms.
Cooking Notes
- Use low or medium low heat when cooking the egg to minimise large pock marks and to retain the bright yellow hue on the omelette.
- You can omit the cheese if you prefer not to add them.
- You can use a variety of mushrooms or even one type of mushroom to make this omelette.
- You can use any salad dressing you have in your kitchen for the simple side salad.