A mixed mushroom omelette is a delightful and nutritious way to start your day. Packed with the earthy flavors of mushrooms and the freshness of chives, this breakfast option is both delicious and easy to prepare.
This mixed mushroom omelette is a quick and tasty meal that brings the rich flavors of mushrooms together with the lightness of eggs. It’s perfect for breakfast, brunch, or even a light dinner. Enjoy your delicious and protein-packed dish!
Sauté the mushrooms for about 3-4 minutes until they are tender and any released moisture has evaporated.
A non-stick skillet of about 8 to 10 inches in diameter is recommended for even cooking and easy folding of the omelette.
If you have leftover omelette, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.
Yes, you can substitute with other mushrooms like shiitake, cremini, or button mushrooms according to your preference.
The omelette is done when the edges are set and the top is slightly runny. Cooking for about 1 additional minute after folding should achieve your desired doneness.
- Use a non-stick skillet: A non-stick skillet helps to cook the omelette evenly and makes it easier to flip without breaking.
- Beat the eggs well: Whisk the eggs thoroughly until they are well-blended and slightly frothy for a fluffier omelette.
- Cook mushrooms first: Make sure to sauté the mushrooms until they are golden brown before adding the egg mixture, to bring out their full flavor.
- Add the chives at the end: Sprinkle the chopped chives just before folding the omelette to preserve their fresh, vibrant flavor and color.
- Do not overcook: Cook the omelette on medium-low heat and take it off the heat while it’s still slightly runny in the middle. The residual heat will continue to cook the eggs without making them rubbery.
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