- Dish type
An omelette is the ultimate impromptu meal, prepared quickly and easily from a few simple ingredients. Serve as a lunch or supper with a green salad and warm, crusty bread.
5 people made this
- 2 large eggs
- 1 tsp chopped fresh chervil
- 1 tsp chopped fresh tarragon
- 1 tsp snipped fresh chives
- 1 tbsp water
- salt and pepper to taste
- 55g (2oz) mushrooms, sliced
- 1 garlic clove, crushed
- 15g (½ oz) unsalted butter
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Crack the eggs into a bowl, then add the chervil, tarragon, chives, water and pepper to taste. Beat just enough to break up the eggs. Take care not to overbeat, as this will spoil the texture of the omelette. Set aside while preparing the mushrooms.
- Heat an 18cm (7in) omelette pan or nonstick frying pan. Add the sliced mushrooms and garlic, and cook gently for 3–4 minutes or until the mushrooms have softened and released their juices. Turn up the heat a little and continue cooking for about 1 minute or until the mushroom juices have evaporated. Tip the mushrooms into a small bowl and set aside. Wipe the pan clean with kitchen paper.
- Heat the pan over a high heat for a few seconds until hot. Add the butter and melt it, tilting the pan to coat the bottom. Pour in the egg and herb mixture. Cook for about 1 minute, stirring gently with a wooden spatula and pulling the cooked egg from the edge towards the centre to let the liquid egg flow on to the pan.
- When the omelette holds together, stop stirring and cook for about 30 seconds or until the underside is golden brown. The top surface should be just setting.
- Scatter the mushrooms along the middle third of the omelette. Using the spatula, fold an outside third of the omelette into the centre, over the mushrooms, then fold the opposite third over that. Quickly slide the folded omelette on to a warmed plate and serve immediately.
Some more ideas
Tomato and basil soufflé omelette: Separate the eggs and beat the yolks with 1 tsp water, 2 tbsp torn fresh basil leaves, 4 deseeded and diced plum tomatoes and pepper to taste. Whisk the egg whites until stiff. Stir a spoonful into the egg yolk and tomato mixture, then carefully fold in the rest of the whites with a metal spoon. Preheat the grill to moderate. Melt 2 tsp butter in the omelette pan and pour in the egg and tomato mixture. Cook over a low heat for 2–3 minutes or until the underside of the omelette is lightly browned. Place the pan under the grill and cook for 2–3 minutes or until the top is golden brown and puffed up. Carefully fold the omelette in half, then slide on to a warmed plate and serve immediately.
Chives are mild-flavoured miniature versions of the spring onion. They are believed to stimulate the appetite.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Made this exactly as directed and it was delish! This simple and surprisingly flavorful omelette will be in my regular rotation. Thanks for sharing!-07 Jan 2015
- 2 eggs
- 1 tablespoon milk
- salt and ground black pepper to taste
- 1 teaspoon coconut oil
- 2 mushrooms, chopped
- 1 green onions (green parts only), minced
- 1 tablespoon shredded Cheddar cheese, or to taste
Beat eggs together with milk, salt, and pepper in a bowl.
Heat oil in a skillet over medium heat. Add mushrooms cook and stir until softened, about 5 minutes. Mix in green onions cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half top with more Cheddar cheese.
How to clean chanterelles?
If there is one thing I am not crazy about when dealing with chanterelles is cleaning them. They do come covered in a fair amount of dirt and cleaning them properly can be quite tedious. Many people say that chanterelles should not be washed at all.
Well, I keep that in mind when dealing with regular mushrooms, which never seem to be as dirty as chanterelles, they can be very easily cleaned with a paper towel.
However, when it comes to chanterelles, they always come covered in a generous amount of dirt. I&rsquove tried to clean them with a damp paper towel, brush them with a mushroom brush, and so on, nothing really works without a bit of water and as I am not keen on eating dirt, I do have to give them a little shower.
- Use lukewarm water and hold the mushrooms very briefly under the running water, while brushing them gently with the brush.
- Make sure all the dirt is gone, then place the chanterelles on a double layer of kitchen paper.
- Cover them with another piece of kitchen paper and press very gently, trying to get them as dry as possible.
- I normally leave them between layers of kitchen paper for a while to make sure that as much excess water as possible is removed and then I look carefully and pat dry those mushrooms that are still a bit wet. The mushrooms should definitely be dry when you start cooking them.
The chanterelle omelet serve two people, but the recipe can be easily doubled. But if you want to serve more than two people, I recommend using two pans or frying the omelets one at a time.
Let’s make step by step Mushroom Cheese Omelettes Recipe:
1. Break the eggs into a mixing bowl.
2. Add red chili powder, salt and turmeric powder.
3. Whisk nicely or beat them with a fork.
4. Add milk and beat again.
5. Heat the pan and melt the butter or heat oil.
7. Fry until they are cooked and leave moisture.
8. Now add chopped cabbage and saute for another minute. Drizzle some oil or butter over the sides. Increase the heat.
9. Just spread them on the pan evenly. Pour the beaten egg mixture. Now reduce the heat
10. Spread some coriander leaves and pepper powder on top.
11. Cover the pan and allow the omelette to cook. Flip other side and gently press them with a spatula this would help the omelette to fluff.
12. Once they cook from both sides. Spread the grated cheese or cheese slice all over the omelette.
13. Fold the omelette or flip from one side. Remove once they are browned or cooked from both sides.
14. Serve your mushroom cheese omelette with toasted or grilled bread and a hot cup of tea or coffee.
- 5 eggs
- 4 tablespoons whole milk
- 4 tablespoons sunflower seeds
- 1 teaspoon roasted flax seeds
- 1 teaspoon dried chervil
- ½ teaspoon dried Italian herbs
- 1 small clove garlic, minced
- ½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ¼ teaspoon dried basil
- 3 slices Gouda cheese
- 4 leaves fresh basil, chopped
Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
Fresh Herb, Mozzarella & Creamy Mushroom Omelette
I think I mentioned before what a rush it is in the mornings in our house. Are your mornings the same?
The norm here by us is not to get up in time to shower, do make up (and maybe the bed) nor to have breakfast with the whole family before school. In our house the norm is to oversleep. If it isn&rsquot half an hour, it normally ranges from anything between 5 &ndash 10 minutes.
Sleep is a necessity in this house, you see. It is good for our health, our brains and our mood&hellip
However, if you can find yourself succeeding with the art of time management, and we are getting there &ndash this recipe of Fresh Herb, Mozzarella & Creamy Mushroom Omelette is a great one for you. This is an awesome recipe for those of you that is looking for a low carb, high fat Banting Breakfast idea. I think it deserves a hashtag..
Or, it is just a delicious, crispy two egg Omelette with Creamy Mushrooms, oozing mozzarella and fresh herbs. Whipped up in literally five minutes, because that is all the time we have for a decent breakfast and maybe a little precious connection before we start our day.
Do it. Eat. Breakfast. It is the best time of the day, make it count!
Your mornings have never felt this good. If you have time in the morning for proper breakfast, an Omelette is a great way to get protein punched, and it tastes good as well. Use an array of different fillings like crispy bacon, sundried tomato or avocado. What&rsquos cooking in your kitchen in the mornings?
Mushroom and herb omelette recipe - Recipes
- Serves: 1
- Prep Time: 00:10
- Cooking Time: 00:10
A hearty and healthy breakfast or brunch with a delicious mushroom filling that's flavoured with coconut aminos, parsley and chives. This recipe is for one person but you can simply multiply the ingredients and make the egg omelette in batches or use 2 pans. Mushrooms are rich in minerals and B complex vitamins, when exposed to UV light they contain large amounts of vitamin D. Serve with my yummy Mexican Chilli Sauce. (Sauce recipe).
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
- 120g button mushrooms, sliced
- 2 - 3 tsp ghee, or coconut oil
- 1/2 Tbsp coconut aminos
- 2 tsp chopped parsley
- 1 - 2 tsp sliced chives
- Sea salt & pepper to taste
- 2 lge egg(s)
- 1 Tbsp coconut cream, or milk
- 2 tsp nutritional yeast flakes, (optional)
Heat a 24cm frying pan on medium-high heat and add 2 teaspoons of ghee.
Spread the mushroom slices out in a single layer over the pan without stirring so they caramelize. Cook for a couple of minutes or until golden (if you stir the mushrooms liquid will release and cause them to steam). Once golden turn the slices oven to brown the other side.
Add the coconut aminos and give a gentle stir to coat the mushrooms then let it evaporate.
Add the parsley, chives, salt and pepper and stir them through. Set aside the mushroom mixture on a plate while you cook the omelette.
Reduce the heat to medium-low and add the remaining teaspoon of ghee.
Whisk the eggs, coconut cream, nutritional yeast flakes and a little extra salt and pepper in a bowl. Pour the egg mixture into the pan and swirl to cover the base, cook until the omelette is cooked on the bottom and top is still a little shiny but not runny (you won't be turning it over).
Add the cooked mushrooms to one half of the omelette and use a spatula to lift and fold the omelette over to enclose the mushroom filling. Slide the omelette out onto your plate or use a spatula to gently lift out.
Serve with a little extra chopped parsley and chives, and Mexican Chilli Sauce (recipe here).
How to make mushroom omeletes
All you do is sauté some mushrooms in butter, salt and pepper, and some fresh herbs if you want (tip: the salt will draw the moisture out of the mushrooms- try not to stir them around too much to give the moisture time to evaporate, otherwise your omelettes will be soupy).
Then, remove the mushrooms and add three beaten eggs to the skillet, using a wooden spoon to scrape the sides of the eggs to the center and tilting the pan to fill in the space (this will ensure the eggs get cooked evenly, without a rubbery outside and runny inside).
Finally, add the mushrooms and some grated cheddar to one half of the eggs, and fold over (carefully!) the other side on top of them. Cover and turn the heat to low so the cheese can melt, and serve!
All of this takes only 10 minutes or so. Granted, it is an active ten minutes, but you won&rsquot find a quicker weeknight dinner! If you are really adept at making eggs, you can try making a fancy rolled omelette instead of this half moon shape. I usually don&rsquot have the patience for it.
I recommend using a good nonstick skillet for this. The last thing you want is your eggs sticking! A well seasoned carbon steel pan can also work.
- Cook the quinoa according to the package instructions. Set aside.
- In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
- Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
- Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
- Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.
From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
Creamy Mushroom Omelette
This week’s recipe is a delicious breakfast or brunch option – a creamy mushroom omelette. Super simple, minimal and easy to pull off, but so gourmet! This is the kind of meal that will keep you full and satiated for hours! The omelette is super simple and the creamy mushroom filling is to die for! So if you are looking to jazz up a boring day with an easy, exquisite and pretty looking brunch, this is the recipe you need.
There are two main steps to this recipe. The first is to make the filling of the omelette which is where we prepare the delicious and creamy mix of mushrooms with garlic, butter, cream, salt and pepper. It’s a very basic but solid preparation! Once the mushrooms are ready, we set them aside and move on to the omelette. And the final step is merging the two together.
Let’s take a look at the ingredients and procedure to make this delicious recipe – Creamy Mushroom Omelette.
- 200 g button mushrooms, sliced
- 4 eggs
- 3 tbsp oil
- 1 tsp butter
- 1/2 cup finely chopped onions
- 1 tbsp finely chopped garlic
- 1/2 tsp black pepper powder
- Salt to taste
- 3 tbsp cream
- 1/2 cup hot water/vegetable stock/chicken stock
- Fresh coriander for garnish
- 2 tbsp oil (for the omelette)
- Heat oil and butter in a skillet. Add the onions and stir them for about a minute.
- Add the garlic and stir for 3-4 minutes till the onions turn translucent and a beautiful brown on the sides.
- Slice the button mushrooms. Add them to the skillet and let them sit for 3-4 minutes. This trick helps the mushrooms to brown beautifully.
- Stir the mushrooms well on medium heat for 4-5 minutes till they cook.
- Season with black pepper powder and salt only once the mushrooms are cooked. Adding salt before cooking the mushrooms will make them release all the water way in advance and make them soggy.
- Pour the cream on top and mix well on low heat. Add some water or stock to help make the creamy mushroom sauce slightly thick and glazy. Do not over cook. Set aside.
- Break four eggs into a bowl. Season with salt and some black pepper powder. Mix well.
- Heat oil or butter in a tawa or pan. Distribute the oil evenly across the pan. Pour the beaten eggs on top and distribute it. Keep the flame at medium.
- Once the egg starts to cook and holds shape, add the creamy mushroom mix in the middle and spread it out on one side of the omelette.
- Wrap the omelette from the other side (as shown in the video above).
- Gently transfer the omelette onto a plate without breaking it.
- Garnish with fresh coriander/herb of your choice. Enjoy!
Every bite of this creamy mushroom omelette will instantly comfort you! I hope you try out this recipe soon.If you do, let me know how it turned out for you.
If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.