This Mushroom Omelette is a filling and protein packed meal, that is perfect for dinner or breakfast. Low on calories, but high in protein it can be on the table in under 10 minutes. Make garlicky herby mushrooms, fill it with any cheese you like and serve it with either a light salad or some potato hash for a hearty breakfast.
An omelette is one of those dishes that everyone should know how to make and this post has all the hints and tips to make the perfect omelette every time. Omelettes are quick, easy and cheap to make and they should be a regular in your meal repertoire. Mushrooms make the perfect veggie filling too.
Why you will love it
- Quick - This is such a quick meal to make, and it is ready in under 10 minutes.
- Budget friendly - Eggs are such a great budget friendly ingredient and they are versatile too. Omelettes can be really cheap to make, but high welfare eggs are important.
- Adaptable - There are so many ways that you can adapt this mushroom omelette recipe, from the cheese, to added vegetables. We have given lots of options below.
- Low in calories - You wouldn't know it, as this mushroom omelette is really filling, but there are under 280 calories in it. Plenty of room to add lots of delicious side dishes.
- Eggs - The fresher the better. We always try to use organic free range eggs as you always get a nice golden yolk.
- Mushrooms - A mixture of mushrooms is nice to add texture to the dish. We used shiitake and chestnut mushrooms, but really, any mushrooms will work.
- Milk - Just a splash of whole milk to help lighten the omelette.
- Cheese - We went for grated cheddar, but any good melting cheese will work - gouda, provolone or gruyere all melt well.
- Parsley - Parsley and mushrooms are great combination. Other herbs you could use include coriander (cilantro), chives or basil.
full ingredients list with measurements is in the recipe card below.
How to make a Mushroom Omelette - step by step
One: Crack the eggs in to bowl and add the milk and salt and pepper and lightly whisk.
Two: Slice the mushrooms in to thin slices.
Three: Add a teaspoon of oil in a pan and once hot add the mushrooms. Gently cook for 3 minutes until they have softened. Remove them from the pan and set aside.
Four: Put the pan back on the heat and add the whisked eggs. Leave for around 5 seconds and then swirl the pan so that the whole surface is covered. Cook for around 30 second and then swirl the pan again and cook for another 30-60 second until the eggs have set.
Five: Add the fillings to one half of the omelette.
Six: Fold the other half on top and slide on to a plate and serve.
This is a super nutritious and healthy mushroom omelette as not only are there lots of health benefits from the mushrooms, but the eggs too. Eggs are delicious and nutritious, not to mention a great budget friendly ingredient for making versatile meals. They are a great source of protein, Omega-3s and "good" cholesterol. They are a good source of vitamin B12, B6, vitamin D, selenium, and other important minerals!
Mushrooms are a good source of vitamin D, and are actually one of the only non-animal sources of the vitamin. Whether grown inside or outside, they are exposed to UV light which increases their concentration of vitamin D. Mushrooms are also a great source of B vitamins and potassium too.
Cheese - Although the mushrooms are obviously the star of the show, it's not much of an omelette without some cheese. We have gone with mature cheddar to keep it simple. We use mature rather than mild as you can use less because it has such a strong flavour.
Don't feel like you have to stick with just one cheese though - mix it up a bit. Goats cheese goes well in an omelette and gruyere or gouda and mushrooms are a match made in heaven.
Mushrooms - What makes this mushroom omelette a little bit special, is that just like our Mushroom Stroganoff recipe, we have used a variety of different mushrooms for added taste and texture. If your budget allows, buy a few different varieties to liven your omelette up. We went with shiitake and chestnut, but some exotic mushrooms would be a great addition.
Vegetables - We love any opportunity to add some extra vegetables to our meals and there are so many options here. Make a spinach and mushroom omelette by finely chopping raw spinach and adding it to the omelette at the same time as the cheese. You could also finely chop some bell peppers and courgette and cook them at the same time as the mushrooms.
Herbs - There are no hard and fast rules here, but it's good to use herbs that complement the other ingredients you are using. We think that mushrooms and parsley work well together, so that is what we have used. But chives are also good because they have a nice onion flavour.
We wouldn't recommend using a woody herb like rosemary or time - instead choose something that will cook quickly like parsley, coriander or chives.
This omelette is delicious and nutritious, however there are some options if you wanted to make it a little bit lighter. Firstly, you could use 2 whole eggs and 2 egg whites, rather than 4 whole eggs. You would still get a protein packed and filling meal, but it would be lower in fat because 2 of the egg yolks have been removed.
You can also lower the calories and fat by reducing the amount of cheese that is used and using a reduced fat cheese. Follow our suggestions above for adding more vegetables to make this omelette more nutritious.
Store: To store in the fridge, tightly wrap your mushroom omelette in cling film and then put it in a ziplock bag or in a food storage bag. It will keep for up to 2 days in the fridge.
Freeze: Yes, it might surprise you but you can freeze omelettes. It doesn't have the best texture once defrosted, but it still tastes good. Once you have let the mushroom omelette fully cool, wrap it in 2 layers of cling film to protect it from freezer burn and then put it in to a freezer bag. Push as much air out of the bag as you can and then put it in the freezer. It can stay in there for up to 3 months. Defrost the omelette at room temperature and then eat it or reheat it immediately after it has thawed.
Reheat: To reheat an omelette, you can either put it in the microwave for 30 seconds, or you can heat a little oil in a frying pan and heat it through on a low heat. You don't want to heat it for too long, as it's already cooked and you don't want it going rubbery.
What to serve with a Mushroom Omelette
What we love most about omelettes is that you can eat them for breakfast, lunch or dinner and there are so many different side dishes to go with it.
If we are serving it for breakfast, then we like to serve it with some bread like our Easy White Loaf or Homemade Bagels. For a more filling breakfast, then our Breakfast Hash is delicious with this healthy mushroom omelette.
When serving this for lunch and dinner, there is a lot more variety when it comes to sides. We love eggs and potatoes, so we serve this omelette with our Hasselback Potatoes, Crispy Garlic Smashed Potatoes, Homemade Fries with our French Fry Seasoning or Parmesan Truffle Fries.
When it comes to making the perfect omelette, the best quality eggs are needed. We like something with a really golden yolk, like Clarence Court, as it makes a nice coloured omelette. And free range is a must. Bring the eggs to room temperature too before cracking, as it makes the omelette cook quicker.
We add milk to the egg mixture because not only does it make it a little bit creamier, we find that it makes a fluffier omelette too. That is just our preference though, and you don't have to include it.
Our mushroom omelette recipe has 279 calories for a large filling portion. This can easily be adjusted by adding more or less cheese and other vegetables too.
Yes, as long as you make sure that there is no cross contamination, then this is can be gluten free.
Once you have poured the whisked egg mixture in to the pan, it will take around 60-90 seconds for the eggs to set before you can add the filling and fold the omelette over to finish cooking for a minute or so.
• Make sure you have all your fillings ready before you put the eggs in the pan. Omelettes cook quickly and you don't want the eggs to over cook whilst you are still chopping and shredding.
• Don't over beat the eggs, as the omelette won't have a fluffy texture.
• Chop any fillings nice and small to avoid tearing the omelette when you fold it.
• Although you can store and reheat omelettes, they are best served and eaten immediately.
• To cook the omelette, use a pan with sloped sides for ease of moving the mixture during cooking and also so you can slide it out when it has cooked. Make sure the pan isn't too big either, as the omelette will be too thin and split when folding.
• Bring the eggs to room temperature before cooking, as they will cook quicker.
• Choose eggs with a golden yolk for a really nice coloured omelette.
• Add some greens to your omelette by sprinkling some chopped spinach on at the same time as the herbs.
More mushroom recipes
If you’ve tried this cheese and mushroom omelette recipe, let us know how you got on in the comments below.
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- 4 Eggs
- 20 Mixed mushrooms
- 1 tablespoon Whole milk
- 1 pinch Sea salt and black pepper
- 30 g (0.25 cups) Mature cheddar - grated
- 1 handful Fresh parsley
- 1 teaspoon Olive oil
- Crack 4 Eggs into bowl and add 1 tablespoon Whole milk and 1 pinch Sea salt and black pepper and lightly whisk.
- Slice 20 Mixed mushrooms into thin slices.
- Heat 1 teaspoon Olive oil in a pan and once hot add the mushrooms. Gently cook for 3 minutes until they have softened. Remove them from the pan and set aside.
- Put the pan back on the heat and add half the whisked eggs. Leave for around 5 seconds and then swirl the pan so that the whole surface is covered. Cook for around 30 second and then swirl the pan again and cook for another 30-60 second until the eggs have set.
- Add half the mushrooms, half of the 30 g Mature cheddar and half of the 1 handful Fresh parsley to one half of the omelette.
- Fold the other half on top and cook until the cheese has melted. Slide on to a plate and serve. Repeat with a second pancake.
- Make sure you have all your fillings ready before you put the eggs in the pan. Omelettes cook quickly and you don't want the eggs to over cook whilst you are still chopping and shredding.
- Don't over beat the eggs, as the omelette won't have a fluffy texture.
- Chop any fillings nice and small to avoid tearing the omelette when you fold it.
- Although you can store and reheat omelettes, they are best served and eaten immediately.
- To cook the omelette, use a pan with sloped sides for ease of moving the mixture during cooking and also so you can slide it out when it has cooked. Make sure the pan isn't too big either, as the omelette will be too thin and split when folding.
- Bring the eggs to room temperature before cooking, as they will cook quicker.
- Choose eggs with a golden yolk for a really nice coloured omelette.
- Add some greens to your omelette by sprinkling some chopped spinach on at the same time as the herbs.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.