Simple Three-Egg Mushroom Omelette

Simple Three Egg Mushroom Omelette

A three-egg mushroom omelette makes a perfect breakfast or light lunch or dinner for two people, along with some toast or crusty bread and some fresh fruit or a green salad depending on your preference and the time of day you serve it. It's amazingly simple and fast, too. You might think that making a perfectly folded omelette is tricky, but there's really a simple knack to it if you follow these instructions, and you don't even need to use a no-stick pan.

This omelette is delicious even using just white button mushrooms if that's what you have on hand, but it's always a treat to mix in some other varieties if they're around, like porcini, shitake, or oyster. I suggest using a light seasoning of sea salt, fresh ground black pepper and a small pinch of cayenne here, just enough to taste without overwhelming the flavors of the mushrooms, but feel free to use any seasoning you like.

Mushroom omeletteSimple Three-Egg Mushroom Omelette
Recipe by
Published on September 1, 2007

Simple and delicious three-egg omelette with fresh mushrooms — a perfect breakfast or light lunch for two

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  • 2 tablespoons butter + a pat for the eggs
  • 1 1/2 cups (4 oz or 30 g) assorted mushrooms, any wild or cultivated variety, chopped
  • sea salt
  • fresh ground black pepper
  • pinch of cayenne pepper
  • 3 eggs, room temperature
  • Melt the 2 tablespoons of butter in a small frying pan over medium heat. Add the mushrooms and cook for a few minutes, stirring occasionally, until the juices are running. Season with salt, fresh ground black pepper and cayenne to taste, and remove from the pan and set aside. Wipe down the pan with paper towel.

  • Turn the heat on the stove up to high. Return the pan to the heat, add a little pat of butter and let it cook until it turns brown.

  • Meanwhile, break the eggs into a bowl and beat lightly with a fork. When the butter has browned, swirl it around in the pan and pour in the eggs, stirring them for 30 seconds with the back of a fork.

  • When the eggs are almost set, add the mushrooms to the middle of the omelette. Let the eggs cook for another 20 or 30 seconds until they're set.

  • Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula and slide onto a plate.

Makes 2 servings
Simple Three Egg Mushroom Omelette

1 comment:

Scott Richter said...

I'll be trying this one for sure - yum!