Breakfast Recipe

Mushroom omelette

Upgrade your breakfast with this fluffy mushroom omelette! It’s a healthy, delicious, and flavorsome breakfast with all the goodness of protein, antioxidants, vitamins, and minerals. Made with pantry staples, this mushroom omelette is a great way to use up any leftover mushrooms in your refrigerator. Serve it as-is for a wholesome meal or wrap it in roti, paratha, tortillas to make rolls. The options are endless, you can also serve as a side with rice or over bread toast to make a sandwich.

I am often left with just a handful of mushrooms which won’t suffice for any other recipe. So I would use them up this way. My family later discovered this to be delicious and now this is on the weekly menu.

Mushrooms are a powerhouse of nutrition, so if you are a fitness freak you are most likely to love this vegetarian meaty goodness.  Mushrooms are versatile and go well in so many dishes like stir fry, curries, fried rice, and this mushroom omelette is no exception.

Mildly flavored with spices and herbs, this omelette also has a great earthy aroma from the stir-fried mushrooms. I haven’t used any dairy here but you can very well use butter to cook the omelette and milk to beat the eggs which can make the omelet fluffier. If you love mushrooms with cheese then you made add mozzarella or parmesan.

I have used white button mushrooms for a milder flavor but cremini also goes well in this recipe.

Preparation of Mushroom Omelette

  1. Slice a medium onion & half a cup of mushrooms. Chop 2 to 3 garlic cloves, 1 to 2 green chilies, and a handful of coriander leaves. You can use other veggies like capsicum, carrots, cabbage, etc. Set these aside.

ingredients to make mushroom omelette recipe

2. Break 2 eggs into a bowl. Add ¼ teaspoon salt, 1/8 teaspoon turmeric, and ¼ teaspoon black pepper powder. (You can also use only 3 egg whites if you do not want to use the yolks.)

break eggs to a bowl to make mushroom omelette

3. Beat the eggs until frothy.

beaten eggs in a bowl

How to make a Mushroom omelette

4. Heat a pan with 1 teaspoon oil on medium heat. Add cumin (optional), garlic, and chilies. Fry them until the garlic smells good.

sauteing garlic for mushroom omelette recipe

5. Add sliced onions and mushrooms. If using bell peppers add them here.

sauteing onions mushrooms

6. One medium-high heat, saute until the mushrooms are roasted well and cooked.

One medium-high heat, saute until the mushrooms are roasted well and cooked.

7. Add coriander leaves. Stir and mix. Remove this mixture to a small plate or bowl

addition of herbs

8. Add another tsp of oil to the pan. If the pan is too hot, switch off the stove for a while to cool down.

heat oil in a pan

9. Regulate the flame to medium, pour the beaten eggs.

cooking eggs

10. Cook until the eggs set well. Then spread the onion mushroom mixture.

spreading mushrooms onions

11. Flip it and cook until the eggs are cooked completely. Remove to a serving plate and sprinkle dried herbs if you like.

flipped mushroom omelette in pan

Serve mushroom omelet hot or warm as is or with bread or roti. It also goes well as a side in a meal with rice. You can also wrap it in roti or tortillas.

For more simple mushroom recipes, you can check

Healthy chili mushroom
Kadai mushroom
Mushroom pepper fry
Easy Mushroom pasta

mushroom omelette

Recipe card of Mushroom omelette

10 mins super quick recipe to make a mushroom omelette with sliced mushrooms, onions, herbs, and garlic. Serve it with bread, roti, or tortillas. Also goes well as a side in a meal.

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )


How to make a mushroom omelette


You can double or triple the recipe, just use a larger pan to cook all of them at one time. Alternately, saute the onions and mushrooms at one time. Cook the eggs to make individual servings.
You may optionally add any cheese of your choice while serving.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Mushroom omelet

Amount Per Serving

Calories 293
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Cholesterol 327mg109%

Sodium 284mg12%

Potassium 513mg15%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 9g10%

Protein 14g28%

Vitamin A 1640IU33%

Vitamin C 64mg78%

Calcium 85mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.


Breakfast Recipes

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