Mushroom Omelet

Learn how to create this mushroom omelette for a quick meal. The addition of garlic to the mushroom sauté gives this healthy breakfast meal a flavorful boost.


Two teaspoons unsalted butter

Two ounces sliced mixed mushrooms (such as oyster, cremini and shiitake)

One clove garlic, minced

Two large eggs

One tablespoon whole milk

1/2 teaspoon chopped fresh tarragon

1/8 teaspoon salt

1/8 teaspoon ground pepper

Three tablespoons shredded fontina cheese

Half teaspoon chopped fresh chives


Melt the butter in a small nonstick pan and heat over medium flame. Add the mushrooms and simmer, turning frequently, for five to seven minutes, or until they are soft and lightly browned. Add the garlic and stir continuously for approximately a minute, until fragrant.

Meanwhile, in a small dish, stir together the eggs, milk, tarragon, salt, and pepper. Stir the egg mixture into the pan once the mushrooms are cooked through. Cook until the egg forms a thin, even layer, rotating the pan to allow the egg to run over the sides. Cook for another 1 to 2 minutes, lowering the heat if the food is browning too quickly. grate some cheese on top. The omelette can be rolled up using a spatula. Place on a dish and top with chives.

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