Mushroom omelette

Ingredients

• 4eggs
• 300 gmushrooms
• 20 gextra-virgin olive oil
• 1 clovegarlic
• as neededparsley
• as neededfine salt

Instructions

1. 1

   Prepare the mushrooms

   Finely chop the garlic. Trim the very end of the mushroom stems, wipe the mushrooms clean with a damp cloth and slice them thinly.

2. 2

   Cook the mushrooms

   Heat 2 teaspoons of the oil in a non-stick frying pan with the chopped garlic. Add the mushrooms and cook over a medium heat for 8 minutes, or until their released water has evaporated.

3. 3

   Season and cool

   Add salt and chopped parsley, then stir well. Turn off the heat and leave the mushrooms to cool slightly.

4. 4

   Beat the eggs

   Crack the eggs into a bowl, add a pinch of salt and beat them well with a whisk.

5. 5

   Add the eggs

   Return the pan of mushrooms to a low heat and add the remaining oil. When the pan is hot, pour the beaten eggs over the mushrooms and leave for a few minutes, then cover with a lid.

6. 6

   Cook the omelette

   Turn the heat down and cook gently for a further 8 minutes. There is no need to turn the omelette; when it is cooked through, transfer it to a serving plate, garnish with more chopped parsley and serve.

What is a mushroom omelette?

A mushroom omelette is a straightforward egg dish with mushrooms cooked into the filling. It belongs to the broad tradition of home-style omelettes found in many cuisines, rather than relying on one particular regional origin.

Here, the mushrooms are cooked first so their moisture can evaporate before the beaten eggs are added. That helps keep the omelette tender rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 9g protein, 3g carbs, 10g fat.

The eggs provide most of the protein and some of the fat, while the olive oil supplies most of the remaining fat. The mushrooms contribute a small amount of carbohydrate, and the recipe has little carbohydrate overall. Serve a portion with salad or vegetables, adding bread or potatoes if you would like a more filling meal.

Choosing and preparing the mushrooms

Mushrooms: The recipe simply calls for mushrooms, so use a fresh variety that is easy to find, such as chestnut or white mushrooms. Choose firm ones without wet or damaged patches.

Cleaning: Wipe away dirt with a damp cloth and trim the dry end of each stem. Slicing them thinly helps them cook evenly in the pan.

Cook off the moisture

Even cooking: Give the mushrooms space in the pan and cook them over a medium heat for the full 8 minutes, or until the liquid they release has evaporated. This concentrates their flavour and keeps excess water out of the eggs.

Garlic: Add the chopped garlic with the oil at the start, as directed, and keep an eye on it while the mushrooms cook. It should flavour the oil without becoming dark or bitter.

Look for these doneness cues

Mushrooms: They are ready for seasoning when the pan is no longer visibly wet. Stir occasionally so they cook evenly.

Eggs: Once covered, the omelette cooks gently for a further 8 minutes. The top should look set rather than glossy and liquid before you move it to a plate.

Keep the heat gentle

Start: The mushrooms cook over a medium heat, but the egg stage needs low heat. Wait until the pan is hot after adding the remaining oil, then pour in the beaten eggs.

Finish: Cover the pan and lower the heat for the final 8 minutes. There is no need to flip the omelette, so use a lid that fits the pan well.

Serve it simply

Garnish: A little extra chopped parsley adds freshness just before serving. Serve the omelette while warm, cut into portions.

Sides: Pair it with a green salad or cooked vegetables for a balanced plate. Bread or boiled potatoes make the meal more substantial.

Recipe notes & tips

• Wipe the mushrooms with a damp cloth rather than soaking them.
• Slice the mushrooms thinly so they cook through in the stated time.
• Wait for the mushroom liquid to evaporate before adding salt and parsley.
• Let the cooked mushrooms cool slightly before mixing them with the eggs.
• Keep the heat low after covering the pan so the base does not brown too quickly.
• Use a well-fitting lid to help the top of the omelette set without flipping it.

Variations

• Add thyme: Stir a little chopped thyme through the mushrooms with the parsley.
• Use mixed mushrooms: Combine different fresh mushrooms, keeping the total at 300 g.
• Add cheese: Scatter a little grated cheese over the eggs before covering the pan.
• Include onion: Soften finely chopped onion in the oil before adding the mushrooms.
• Serve with greens: Add a green salad alongside for a fresh contrast.

Common mistakes to avoid

• Wet mushrooms: Do not leave their cooking liquid in the pan; cook until it has evaporated before adding the eggs.
• Thick slices: Slice the mushrooms thinly so they cook evenly within the stated time.
• Burnt garlic: Keep the heat moderate and stir the garlic with the mushrooms as they cook.
• Rushing the eggs: Let the mushrooms cool slightly before adding them to the beaten eggs.
• Heat too high: Lower the heat for the covered 8-minute egg stage to avoid overcooking the base.
• Lifting the lid often: Keep the pan covered so the top can set gently.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan over a low heat or in short bursts in the microwave, until hot throughout.

Frequently asked questions