Mushroom Omelette Recipe

This mushroom omelette is one of the simplest things you can cook — but when done right, it’s packed with flavour. This absolutely gorgeous looking omelette is soft in the middle with buttery mushrooms and melted cheese folded inside.

There’s nothing complicated about this mushroom omelette recipe — and that’s exactly the point. It takes under 10 minutes start to finish, uses ingredients you already have, and tastes far better than it has any right to. The eggs are soft and creamy thanks to a splash of single cream. The mushrooms get fried properly so they’re golden and full of flavour. A bit of cheddar goes in at the end to bring it all together.

I make this all year round, but especially when I want something warm, quick, and satisfying. It’s perfect for breakfast or lunch, or even late at night. Once you get the hang of folding it, this becomes a proper staple.

Ingredients for Mushroom Omelette

The ingredients for mushroom omelette are basic ones, so you probably have it already in your fridge. This is what I am using:

• Eggs. Of course we need eggs for omelette. You can use the usual large sized eggs that you already have, but for real treat I would recommend to use free range eggs, it really makes difference in taste.
• Mushrooms. I am using the pre-sliced mushrooms to save time and effort.
• Single cream. This makes the eggs soft and fluffy. Just a splash, enough to loosen the mix and give it a smoother texture.
• Mild cheddar, grated. Cheddar pairs well with mushrooms, and makes omelette more filling.
• Vegetable oil. Just to start cooking mushrooms. Use neutral.
• Butter. Adds flavour and helps with colour. I use it after the mushrooms release their water and again for the eggs.
• For seasoning I am usually using salt, pepper and pinch of dried thyme. Rosemary, parsley, basil - would also work great with omelette.

Instructions for Mushroom Omelette

The instructions are really simple and easy to follow. Even if you are a completely beginner in the kitchen, you still will manage to make this awesome dish in a whip!

1. Step 1: Start by prepping your mushrooms. If you're not using pre-sliced, wash and cut them thin. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Add the mushrooms and fry for a couple of minutes until they release their moisture and it evaporates. Once the pan is dry, add a knob of butter, a pinch of salt, pepper, and some dried thyme. Cook for another few minutes until golden. Remove and set aside.

2. Step 2: Crack the eggs into a bowl, add single cream, salt, and black pepper. Beat with a fork until smooth. You don’t need to over-whisk — just enough to combine everything.

3. Step 3: Add another knob of butter to a clean skillet over medium heat. Pour in the egg mixture and let it sit for a few seconds. Lower the heat. Use a silicone spatula to gently push the cooked edges toward the centre, while tilting the pan so the uncooked egg runs underneath. Keep doing this for about 45 seconds. I am using the same technique when cooking omelettes and it never let me down!

4. Step 4: Sprinkle the grated cheddar across the surface, then place the cooked mushrooms on one half of the omelette. Fold it over gently. Let it cook for 30 seconds, then flip it and cook the other side for another 30 seconds. Plate up and serve immediately.

Here is one useful hint when making mushroom omelette - if you are cooking for a crowd (like for a hungry bunch of kids plus their hungrier dad), you can first fry the doubled or even tripled amount of mushrooms. Then, make the eggs mixture (2 eggs per person) and use the bigger skillet for cooking. For serving, cut the omelette into wedges, so everyone would get their breakfast plate. Yummy!

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Mushroom Omelette Recipe

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This creamy mushroom omelette is soft, buttery, and packed with cheddar and golden fried mushrooms. A quick, reliable meal in 10 minutes.

Ingredients

• 2 large free-range eggs
• 2-3 tablespoon single cream
• 50 g mushrooms (I am using pre-sliced)
• 30 g mild cheddar, grated
• 1 tablespoon vegetable oil
• 2 knobs of butter (approx. 10 g each) - one for mushrooms, one for eggs.
• Salt, to taste
• Ground black pepper, to taste
• Pinch of dried thyme

Instructions

1. Wash and slice the mushrooms if needed. Heat the vegetable oil in a skillet over medium heat. Add mushrooms and cook for a few minutes until they release their liquid and it evaporates. Add the butter, season with salt, pepper, and thyme, and cook until the mushrooms take on a golden colour. Remove and set aside.
2. Crack the eggs into a bowl, add cream, salt, and pepper, and whisk with a fork until smooth.
3. In a clean skillet, melt a knob of butter over medium heat. Pour in the egg mixture. Let it sit for a few seconds, then reduce the heat. Gently pull the cooked edges toward the centre using a silicone spatula while tilting the pan so the uncooked egg runs underneath. This should take about 45 seconds.
4. Sprinkle the grated cheddar over the eggs, place the cooked mushrooms on one half, and fold the omelette. Let it cook for 30 seconds, then flip and cook the other side for 30 seconds. Serve hot.

Notes

Use free-range eggs for flavour. Free-range eggs give a richer yolk and better colour to the omelette. It’s a small change that makes a noticeable difference in taste and appearance.

Pre-sliced mushrooms save time. You’ll get your meal on the table faster, and they cook evenly. Just make sure they’re fresh and not packed with moisture.

Don’t skip the cream. Single cream gives the egg mixture a smoother texture and helps the omelette stay soft. Without it, the eggs can cook too firm and lose their delicate texture.

Fry mushrooms properly. Let the water release and evaporate before adding butter. If you skip this step, you’ll end up with soggy mushrooms and watery eggs.

Add butter after the mushrooms dry out. Oil is fine for the initial fry, but butter gives the mushrooms a deeper, more savoury flavour. It also helps with browning.

Tilt the pan when cooking the eggs. It helps the uncooked mixture flow underneath, giving you a light, even texture without overcooking.

Don’t over-whisk the eggs. You’re not making scrambled eggs. Just enough to break the yolks and mix in the cream and seasoning.

Fold gently. Let the cheese start to melt before folding. Use a silicone spatula and go slow — this keeps the omelette from tearing.

Serve immediately. Omelettes don’t hold up well once they cool. The cheese firms up and the eggs lose their soft texture. Eat it fresh from the pan.