This mushroom omelet is light, fluffy, and filled with delicious sautéed mushrooms and melted cheese. It’s a great savory breakfast or brunch idea.
This fluffy omelet is made with beaten egg whites but you can easily make it with just whole eggs (see this recipe for chanterelle mushroom omelet).
Ingredients
For the omelet you’ll need:
- eggs – you can make a regular omelet by using whole eggs (see this recipe for chanterelle mushroom omelet). or a fluffy omelet by dividing the eggs into egg yolks and egg whites and beating the egg whites until stiff
- butter – to cook the omelet, you can use either regular butter or clarified butter
- heavy cream – it makes the omelet a little bit more rich and tasty, you can omit it or add milk instead
- herbs – fresh or dried, I used thyme but you can use what you have on hand, for example, parsley, chives, basil, Italian herbs, or Herbes de Provence (French herbs)
For the filling you’ll need:
- mushrooms – I used button mushrooms but you could also use cremini (baby bella) mushrooms or porcini mushrooms
- cheese – I used Gruyere but you could use any other melting cheese like Swiss cheese or even brie/camembert. Here you can find more recipes using Gruyere cheese.
- garlic and shallot (you can use 1/2 of small onion instead, shallots are softer and have a milder flavor)
- herbs – fresh or dried, I used thyme but you can use what you have on hand, for example, parsley, chives, basil, Italian herbs, or Herbes de Provence (French herbs)
- butter – to cook the mushrooms, you can use either regular butter or clarified butter
Step-by-step instructions
Make the mushroom filling:
STEP 1: Cut the mushrooms into 1/4-inch (5mm) slices, cut the shallot into fine dice, finely chop the garlic.
STEP 2: Heat butter in a frying pan over high heat, when hot add the mushrooms in an even layer. Cook without stirring for 1-2 minutes allowing the mushrooms to brown at the bottom. Reduce the heat to medium, add shallot and thyme, cook, stirring, for 2-3 minutes or until the onion is soft (if using fresh thyme – add it with the garlic). Add the garlic and cook for 30 seconds. Season with salt and pepper. Take the pan off the heat and set aside.
Make the omelet:
STEP 3: Divide the eggs into egg whites and egg yolks. Add the egg yolks into a medium bowl along with thyme and cream, season with salt and pepper.
STEP 4: Whisk until combined and fluffy.
STEP 5: Add the egg whites into a medium/large clean bowl and beat with an electric mixer and a clean whisk until stiff (if you turn your whisk upside down, the egg foam should not change its shape and fall off of the whisk).
STEP 6: Add the beaten egg yolks to the beaten egg whites.
STEP 7: Gently fold in with a spatula, do not use a mixer to incorporate the egg yolks!
Cook the omelet:
STEP 8: Heat the butter in a medium/large non-stick pan. When hot add the egg mixture, spread it evenly with a spatula.
STEP 9: Cover the pan with a lid and cook the omelet over medium-low heat for about 3-4 minutes or until golden brown at the bottom (use a spatula to lift the omelet to check if it’s done at the bottom). The top of the omelet should be almost set (but not completely set!).
STEP 10: Place the mushrooms on one half of the omelet.
STEP 11: Sprinkle cheese on top.
STEP 12: Fold the omelet in half, cover again with a lid, and cook for about 1-2 minutes or until the cheese is melted.
Serve right away and enjoy!
Top tips – how to make a perfect mushroom omelette
- Cover the omelet with a lid – thanks to beaten eggs it’s quite thick so the lid helps to cook it quicker and the top of the omelet it set quicker, it also helps to melt the cheese.
- A clean bowl and whisk are crucial to properly beaten egg whites. If there is even a small amount of egg yolks in the egg whites – they can’t be beaten properly.
- Don’t combine the beaten egg whites with egg yolks with a mixer – the egg whites will be flat instead of fluffy.
- If your cheese is not melting well you can melt it with a kitchen torch, like for a creme brulee, if you have one.
Serving suggestion
This omelet tastes great on its own but you could also serve it with a simple green salad on the side sprinkled with olive oil and lemon juice.
Servings
This omelet is quite filling, it’s great for breakfast but it will also be good for a brunch/lunch or a light dinner.
Storage
This omelet is best served right away, so I wouldn’t recommend making it ahead, it can be stored in the fridge for up to 2-3 days but it just won’t taste as good as freshly made. The uncooked, beaten egg mixture needs to be cooked right away. If you want to make it ahead you could prepare the mushrooms and store them in the fridge for up to 3 days then cook the omelet just before serving.
How to double the recipe
You can make just one omelet (which is 1 serving) at a time. If you want to double (or triple) the recipe, you can prepare more mushrooms – if you have lots of mushrooms it’s good to cook them in batches so they can brown properly. If you have too many mushrooms on a pan they will cook but not brown. When you have your mushrooms, prepare the egg mixture, cook half of it and stuff with the mushroom filling, then cook the second omelet.
More delicious mushroom recipes
- Mushroom stuffed chicken breast
- Mushroom quesadilla with caramelized onions
- Chicken tomato soup with mushroom
- Chicken quesadilla recipe with mushroom bell pepper and corn
- Mushroom Deviled Eggs
- White Lasagna with pumpkin and mushrooms
- Chicken breast in creamy mushroom and butternut squash sauce
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Fluffy mushroom omelet
Ingredients
for the filling:
- 2 tablespoons butter
- 5.5 oz button mushrooms 150g, about 8 small/medium mushrooms
- 1 shallot or 1/2 small onion
- 2 cloves garlic
- 1 teaspoon thyme dried or fresh
- salt and pepper to taste
- 2 oz (60g) grated Gruyere cheese, or Swiss cheese
for the omelet:
- 2 large eggs
- 1 teaspoon thyme dried or fresh
- 2 teaspoons heavy cream
- 1 tablespoon butter
- salt and pepper to taste
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Instructions
Make the mushroom filling:
- Cut the mushrooms into 1/4-inch (5mm) slices, cut the shallot into fine dice, finely chop the garlic.
- Heat butter in a frying pan over high heat, when hot add the mushrooms in an even layer. Cook without stirring for 1-2 minutes allowing the mushrooms to brown at the bottom. Reduce the heat to medium, add shallot and thyme, cook, stirring, for 2-3 minutes or until the onion is soft (if using fresh thyme – add it with the garlic). Add the garlic and cook for 30 seconds. Season with salt and pepper.
- Take the pan off the heat and set aside.
Make the egg mixture:
- Divide the eggs into egg whites and egg yolks.
- Add the egg yolks into a medium bowl along with thyme and cream, season with salt and pepper and whisk until combined and fluffy.
- Add the egg whites into a medium/large clean bowl and beat them with an electric mixer and a clean whisk until stiff (if you turn your whisk upside down, the egg foam should not change its shape and fall off of the whisk).
- Add the beaten egg yolks to the beaten egg whites. Gently fold in with a spatula, do not use a mixer to incorporate the egg yolks!
Cook the omelet:
- Heat the butter in a medium/large non-stick pan. When hot add the egg mixture, spread it evenly with a spatula.
- Cover the pan with a lid and cook the omelet over medium-low heat for about 3-4 minutes or until golden brown at the bottom (use a spatula to lift the omelet to check if it’s done at the bottom). The top of the omelet should be almost set (but not completely set!).
Assemble:
- Place the mushrooms on one half of the omelet.
- Sprinkle cheese on top.
- Fold the omelet in half, cover again with a lid and cook for about 1-2 minutes or until the cheese is melted (if your cheese is not melting well you can melt it with a kitchen torch, like for a creme brulee, if you have one).
- Serve right away and enjoy!
Notes
- You can make a regular omelet (not fluffy) by using whole eggs and just beating them with the other ingredients for 1-2 minutes until slightly fluffy. Cook as described in the recipe but there is no need to cover the pan – thin omelet will cook much quicker (see this recipe for chanterelle mushroom omelet).
- Herbs – you can use fresh or dried. I used thyme but you can use what you have on hand, for example: parsley, chives, basil, Italian herbs, or Herbes de Provence (French herbs).
- Mushrooms – you could also use cremini (baby bella) mushrooms or porcini mushrooms.
- Cheese – I used Gruyere but you could use any other melting cheese like Swiss cheese or even brie/camembert.
- How to double the recipe: You can make just one omelet (which is 1 serving) at a time. If you want to double (or triple) the recipe, you can prepare more mushrooms – if you have lots of mushrooms it’s good to cook them in batches so they can brown properly. If you have too many mushrooms on a pan they will cook but not brown. When you have your mushrooms, prepare the egg mixture, cook half of it, and stuff with the mushroom filling, then cook the second omelet.
- Calories = 1 serving (whole recipe). This is only an estimate!
- Servings: this omelet is quite filling, it’s great for breakfast but it will also be good for a brunch/lunch or a light dinner.
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