This mushroom omelette is a delicious, hearty breakfast or brunch, and is a perfect way to feature wild or specialty mushrooms.
Did you buy, forage, or grow specialty mushrooms, and now you’re not sure what to do with them?
Try making an omelette.
Recently, I tried a mushroom grow kit from Smallhold, and my kitchen has been overflowing with SO MANY oyster mushrooms. It’s a delicious problem.
Smallhold isn’t shipping their mushrooms nationwide anymore, but you can still buy them at Whole Foods.
This easy mushroom omelette is perfect for breakfast or brunch.
You can even cook the mushrooms ahead of time to make this an even faster meal.
Want to cook everything ahead-of-time? Opt for this mushroom quiche instead.
What Kind of Mushrooms Should I Use?
This mushroom omelette is a perfect way to highlight the flavors in specialty mushrooms such as oyster and shiitake, but it also works well with easy-to-find cremini (baby bella) and white button mushrooms.
I used sautéed oyster mushrooms in the photos for this recipe.
And while I haven’t tasted every type of mushroom out there, this mushroom omelette is perfect for any type of mushroom that would taste delicious sautéed in butter.
Do I Need an Omelette Pan?
No, definitely not.
You can cook an omelette in any 9″ or 10″ well-seasoned pan. The most important thing is that the eggs don’t stick to the pan.
That said, an omelette pan’s curved sides make it easier (in my opinion) to flip the omelette after cooking.
Most omelette pans use some form of nonstick coating.
I prefer to use a cast iron omelette pan, and find that it works just as well (or even better) than my old nonstick pan did. I use this Lodge omelette pan.
Sauté the Mushrooms
Start by cooking the mushrooms in butter and oil.
Let the butter melt, the foam subside, and then add the mushrooms in a single layer.
Toss them constantly so that they toast evenly.
When the mushrooms are lightly toasted, add garlic and diced chives, and toss again.
How to Make a Mushroom Omelette
Next, take the mushrooms out of the pan and wipe it clean.
Add a little more butter to the pan, and add whisked eggs and milk. Swirl the eggs in the pan, and sprinkle with salt and more chives.
When the omelette begins to set, top it with goat cheese and mushrooms.
I like to set some of the mushrooms aside to use as a topping later.
Carefully fold or roll the omelette, and serve it with the rest of the mushrooms on top.
What if My Mushroom Omelette Breaks Apart While Folding?
Guys, it’s okay.
Rolling an omelette takes practice, and sometimes it just doesn’t turn out perfectly. Especially filled omelettes like this one.
And that is okay.
If your omelette cracks, use a spatula to push it back together. If it won’t stay together, hide the crack with some of the cooked mushrooms and more fresh herbs, and enjoy it anyway!
Want to practice rolling an omelette with an easier-to-fold, non-filled omelette? Try this masala omelette.
- 4 oz mushrooms, such as oyster, shiitake, crimini, or white button
- 1 ½ TB butter
- 1 TB olive oil
- 2 cloves garlic, finely diced
- 1 TB diced chives, divided Or swap other fresh herbs, such as fresh thyme or parsley. For strongly flavored herbs (like rosemary), use about half the amount listed.
- 2 eggs
- 1 oz whole milk
- ⅛ tsp sea salt
- 1 oz goat cheese, flaked apart
- Prepare mushrooms by tearing into small pieces. (Alternatively, slice them.) If using mushrooms with a tough stem (like shiitake or king oyster), discard and compost the stem.
- Heat an omelette pan over medium heat. Add 1 TB butter and the oil. The butter will begin to foam as it melts. When it stops foaming, add the mushrooms in a single layer. Don't crowd the mushrooms or they will steam instead of browning. If you have too many mushrooms to fit in a single layer, work in batches.Tip: If your omelette pan is small, you may want to use a different pan to cook the mushrooms more quickly.
- Toss the mushrooms frequently to make sure they cook evenly.When the mushrooms are lightly toasted, add half the chives (or other herbs) and garlic. Toss and cook for about another minute, until the garlic is fragrant.Remove the mushrooms from the pan. Wipe the pan out and let it cool down slightly while you prepare the eggs.Mushrooms can be prepared up to a day ahead of time. Refrigerate until ready to use, and rewarm before adding to the omelette.
Make the Omelette:
- Whisk eggs together the eggs and milk.Return the omelette pan to just under medium heat. Add remaining butter, and let it melt. (Do not let the butter brown.)Pour eggs into pan, swirl eggs around pan to spread out the mixture, and then add salt and remaining herbs to the center of the mixture. DON'T TOUCH your omelette for about 2 minutes.
- Add the cheese and about ⅔ of the cooked mushrooms.Once the edges of the eggs start pulling away from the pan and appear crisp, use a plastic spatula to fold (or roll) the omelette together.Remove from heat immediately, even though the inside will still appear runny, because the inside will continue cooking from the heat of the surrounding egg.Top with remaining mushrooms (and more herbs if desired) and serve immediately.