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Mushroom Omelet

Add a simple salad for a light and sophisticated lunch or dinner.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
340 calories per serving


> 1 bunch green onions
> 3 tbsp butter
> 2 cups sliced baby bella mushrooms
> 1 cup sliced shiitake mushrooms
> 1 tsp dried tarragon
> 1 cup parsley
> 1 (0.75 oz) bunch chives
> 8 large eggs
> 8 slices Ciabatta bread


Preheat the oven to 200°F. Slice the green onions and set aside. Heat 1 tbsp butter in a skillet over medium heat. Sauté the mushrooms, green onions, and tarragon for 5 min. Season with salt and pepper. Keep warm over very low heat.
Chop the parsley and chives and beat together with the eggs. Season with salt and pepper.
Heat ½ tbsp butter in a nonstick skillet over medium heat. Add ¼ of the egg mixture and cook for 10–15 seconds, stirring constantly with a fork, until eggs begin to thicken. Using a rubber spatula, pull the edges of the egg to the center. Tip the pan to pour uncooked egg to the sides until omelet is slightly set, about 20 sec.
Leave eggs in the pan until the outside of the omelet is solidified, but the egg still feels soft on top. Spread ¼ of the mushroom mixture on the omelet and fold in half.
Place the omelet in the baking dish and transfer to the oven to keep warm. Repeat steps 3¬–4 with the remaining egg-mixture, to make 4 omelets total. Just before you’re done, warm the Ciabatta in the oven, then remove everything from the oven and serve.

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