Mushroom and mixed herb omelette
Delight in a savory Mushroom and Mixed Herb Omelette, bursting with fresh parsley, tarragon, and zesty lemon. Perfectly complemented by creamy ricotta, sautéed mushrooms, and aromatic garlic, this flavorful omelette makes a delicious and nutritious breakfast or brunch option.
Cook time 18 min
Prep time 10 min
Ingredients:
2 tbsp butter1 cup mushrooms
2 garlic cloves
1 tsp tarragon (estragon)
2 tbsp fresh parsley
2 tbsp lemon zest
4 eggs
1/3 cup ricotta cheese
If you're looking for a delicious and easy breakfast or brunch option, this Mushroom and Mixed Herb Omelette is a fantastic choice. Combining the earthiness of mushrooms with the fresh flavors of tarragon, parsley, and a zing of lemon zest, this recipe elevates the classic omelette to a whole new level. The addition of creamy ricotta cheese makes it rich and satisfying, perfect for starting your day on a high note.
Instructions:
- Slice the mushrooms.
- Mince the garlic.
- Chop the parsley.
- Zest the lemon.
- Crack the eggs into a bowl and beat them lightly with a fork.
- In a non-stick skillet, heat 1 tablespoon of butter over medium heat.
- Add the sliced mushrooms and sauté them for about 5 minutes, until they begin to soften and release their juices.
- Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
- Sprinkle in the tarragon and half of the chopped parsley. Stir to combine.
- Cook for an additional 2-3 minutes, until the mushrooms are tender and fragrant. Remove the mixture from the skillet and set aside.
- In the same bowl as the beaten eggs, mix in the lemon zest.
- Wipe the skillet clean and return it to the stovetop over medium heat.
- Add the remaining 1 tablespoon of butter to the skillet. Once melted and sizzling, pour in the egg mixture.
- Let the eggs cook undisturbed for about 1 minute, then gently stir the edges toward the center with a spatula, allowing any uncooked egg to flow to the edges.
- Once the omelette is mostly set but still slightly runny on top, spoon the mushroom mixture over one half of the omelette.
- Dot the ricotta cheese evenly over the mushroom mixture.
- Carefully fold the omelette in half over the filling. Cook for another 1-2 minutes to ensure the eggs are completely set and the filling is heated through.
- Slide the omelette onto a plate and sprinkle with the remaining chopped parsley.
- Serve immediately.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh tarragon, you can substitute with dried tarragon but use about half the amount as dried herbs are more potent.
- Don't overcook the mushrooms; cook them just until they release their moisture and are tender.
- For a fluffier omelette, beat the eggs vigorously to incorporate more air.
- Cook the omelette over medium heat to ensure it cooks evenly without burning the edges.
- If you prefer a creamier texture, add a splash of milk or cream to the eggs before beating them.
- Serve the omelette immediately for the best taste and texture, as it can become rubbery if it sits too long.
With its perfect blend of flavors and creamy texture, this Mushroom and Mixed Herb Omelette is sure to become a favorite in your kitchen. It's not only quick and easy to make but also packed with nutrients that will keep you fueled throughout the day. Whether you're serving it for a weekend breakfast or a quick weeknight dinner, this omelette is always a hit.
Nutrition per serving
2 ServingsCalories 360kcal
Protein 22g
Carbohydrates 10g
Fiber 1.40g
Sugar 2.75g
Fat 27g
More recipes
Pea and onion casserole
Perfectly seasoned with a dash of salt and black pepper, it's an easy and delicious meal for any night of the week.
03 Jun 2025Maple, macadamia, cashew and walnut tart
Perfect for dessert or a special occasion, this nutty tart combines sweet and savory elements to create an unforgettable taste experience.
12 Mar 2025Yorkshire brekkie
Follow our easy steps for a breakfast that’s sure to become a family favorite.
11 Mar 2025