Mushroom Omelette

A simple and delicious idea for breakfast is this mushroom omelette, quick to prepare, nutritious, and super tasty. Omelette is always a good choice for a nutritious breakfast. There are tons of omelette recipes out there, and I want to try them out and show you as many as I can. After all, by following a few simple rules and adding your favorite ingredients and spices, there’s no way we won’t get a sensational breakfast.

preparation time: 5 min  |  cooking time: 25 min  |  serves: 2


Mushroom Omelette


4 eggs
250 g of white champignon mushrooms
3 tablespoons of olive oil
30 g grated parmesan
1/2 teaspoon each of sweet paprika and black pepper
3 green onions

optional: a small hot pepper


  1. Start by cleaning the mushrooms and then cut them into thin slices. I also used their legs because they are just as delicious and healthy.
  2. Put the olive oil and the sliced ​​mushrooms in a pan over medium heat. Stir occasionally until the mushrooms are cooked, about 15 minutes.
  3. In a bowl, put the eggs, Parmesan cheese, and spices. Beat them well and add them to the pan, over the mushrooms. Cook them on low heat for 10 minutes or until it is cooked well so that they can be turned onto the other side. To be able to turn it without it breaking, use a wider palette that inserts it under the omelette. Another method is to cut it with the spatula into two or four and turn each piece separately.
  4. Put the mushroom omelette on a plate and sprinkle the finely chopped onion and hot pepper over it.

Good appetite! 🙂

Did you make this delicious easy breakfast – Mushroom Omelette? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

Secrets to cooking a perfect mushroom omelette:

  • It is important to beat the eggs well to introduce air into the composition; thus, we will have a fluffy omelette. You can do this with a whisk or a fork.
  • Eggs should be beaten well before being placed in the pan. Otherwise, the incorporated air disappears and the omelette will no longer be a delicious fluffiness.
  • Whatever omelette you choose to make, it is advisable to heat the pan over high heat, and immediately after adding the beaten eggs to the pan, reduce the heat to low.
  • To enjoy as many nutrients as possible, choose white champignon mushrooms. Although the brown ones seem tastier to me, I try to cook as much as possible with the white ones as they contain more beneficial nutrients for the body.

Delicious recipe ideas with mushrooms:

In my top delicious recipes with mushrooms, of course, I have creamy mushroom soup. For me, this dish was like an awakening to reality. It was very hard for me to imagine a taste of creamy mushroom soup that I would like. I couldn’t match the mushrooms with the soup 🙂 Now the recipe is at the top of my favorites and I can’t wait for you to tell me what you think.

For mushroom toast, it is necessary to sauté the mushrooms in a pan with a little olive oil, towards the end add garlic to taste and whatever other spices you like. You can add freshness by adding freshly chopped parsley at the same time as the garlic. Place the mushrooms on a large slice of toast and enjoy a delicious breakfast. Or if you like burrata you can try this delicious breakfast Burrata Toast with Mushrooms.

If you want to treat yourself to a special dinner in Italian style, you can treat yourself to Chanterelle Risotto and a glass of good wine.

You can also prepare the mushrooms in the oven, plain or with a mixture of cheeses.

There is a multitude of mushroom recipes and I am happy about that. Mushrooms are very healthy and should be part of our diet.

How to choose and clean mushrooms?

Choosing mushrooms is very simple. All we have to look for to choose some fresh mushrooms that are good to eat is that they do not have a bumped, stained, or broken surface. They should be stiff to the touch and not have a pronounced smell.

Cleaning and preparing mushrooms for cooking is quite quick. Wash them well under the cold water, remove the lower part of the mushroom tail with a knife – around a maximum of 5 mm and optionally peel. At first, I used to throw away the mushroom tails and I was making a big mistake as they are just as good as the mushroom caps. Thus I was contributing to unjustified food waste. The tails of the mushrooms are finely chopped and cooked like caps.


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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

Ruxandra 2
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