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I’m convinced that garlicky mushrooms in a fluffy, cheesy omelet can make any morning better. And, this Mushroom Omelet comes together in one pan for a hearty, satisfying twist on the tried and true breakfast staple.
I’ve rarely met a vegetable I didn’t love tucked inside an omelet. This broccoli cheese omelet appears regularly at my table with some bacon thrown in. Lately though, I’ve been especially obsessed with the savory, earthy quality of cremini mushrooms.
Mushroom Omelet
If you only knew how many dozens of eggs we go through at our house. Hint: it’s a LOT. We love omelets and breakfast burritos, and even just simple eggs and toast. But when it comes to eggs, I’m not sure it gets much better than a fluffy, well-made omelet. So much more than the sum of its parts!
It brings to mind lazy Saturday mornings, sipping coffee, and waiting for just the right moment to slide that shiny golden omelet onto a breakfast plate. And, while I know mushrooms aren’t for everyone, this girl can’t get enough of them. Fragrant with garlicky butter, they make every mouthful better than the last.
Ingredients and Substitutions
Omelet Base – Water or milk, along with eggs, creates a fluffy base for the mushroom filling. My go-to choice here is water.
Mushrooms – I choose cremini or button mushrooms for their meaty texture. You don’t need to get fancy with the mushrooms, but given the opportunity, that can be a fun option too.
Cheese – Shredded Swiss cheese creates a gooey cheesy layer in the center of the omelet. Cheddar or Monterey Jack varieties are other good options for the cheese.
Butter – I use salted butter to coat the mushrooms with flavor and keep the omelet from sticking to the pan.
Garlic – You could skip the fresh garlic, but you’d be missing out on the flavor and aroma. It’s so worth the effort.
Seasonings – I always use kosher salt and freshly ground black pepper, added to taste.
Notes on Equipment
- Chef’s knife
- Cutting board
- Fork or whisk
- Small mixing bowl
- Flexible turner. I reach for this almost every single day. It’s thin enough to slide cleanly under eggs, which is the whole trick to lifting the edges of an omelet without tearing it, yet sturdy enough to handle a full burger flip without bending. And the nylon is gentle on my nonstick pans.
- Nonstick skillet. I have been through about a million skillets over the years. Well, maybe not quite that many. But I’ve tried pretty much everything, including some crazy expensive trendy brand names, and for the past several years this 12 inch has been my everyday champ. An omelet is exactly the kind of job that decides whether a nonstick pan is any good.
How to Make Mushroom Omelet
Making the Mushrooms
Preheating the Pan: Set a large nonstick skillet on the stove top over medium-high heat. You’ll want to let the skillet heat up for 1 to 2 minutes.
Slicing the mushrooms: While the pan is heating, I cut the mushrooms into even slices.
Cooking the Mushrooms: Once the pan is hot, I add a drizzle of oil and then add the sliced mushrooms in a single layer. Cook them for 3 minutes on the first side, stir, and continue cooking until the mushrooms have reabsorbed their liquid and are slightly brown.
Tossing with Garlic: I add the garlic and half a tablespoon of butter into the pan with the mushrooms, tossing it around for a minute or so until the mushrooms are well-coated with garlicky butter.
Seasoning: Transfer your mushrooms to a plate, then add salt and pepper to taste.
Making the Omelet
Mixing the eggs and water: Whisk together the eggs with water until well combined. I use a fork and beat the egg by hand until it’s pale yellow and slightly frothy.
Cleaning Out the Pan: I wipe down the pan with a paper towel to remove any lingering bits of garlic, then put it back on the stove.
Melting the Butter: The remainder of the butter gets melted in the hot skillet.
Cooking the First Side: You’re going to pour all of your egg mixture into the buttered pan, letting it cook untouched until the bottom looks slightly firm.
Cooking the Center: I use a spatula to gently lift the edges of the omelet away from the pan. This allows the gooey center to run toward the edges of the pan where it can cook through. Continue cooking it like this for 2 to 3 minutes until the center starts to set.
Adding the Cheese: Sprinkle half of the shredded cheese over the omelet.
Filling with Mushrooms: Now I spoon the mushrooms across the top of the omelet. And top the mushrooms with the rest of the cheese and a sprinkling of parsley.
Flipping the Omelet: Using your spatula, gently lift one side of the omelet. Slowly and carefully, you’ll fold that side over the mushrooms.
Melting the Cheese: I leave the omelet in the pan for another minute or two to melt the cheese before transferring the finished mushroom omelet onto my serving plate.
Expert Tip
Properly beaten eggs are essential for an omelet that’s fluffy, soft, and evenly cooked. You want the eggs and water fully mixed and slightly frothy, but not beaten into oblivion. The more you whip the eggs, the more air you incorporate. If you overbeat them, you’ll end up with eggs that are tougher than they should be.
Beat by Hand – Put down any thoughts of an electric mixer and whisk the eggs with a strong fork or whisk. This will help you avoid the over beating error.
Control the Temperature – An overly hot pan will cause your omelet to become browned and tough on the edges. You want it just hot enough to hear a sizzle when you add the egg mixture.
Don’t Overstuff – This recipe makes the perfect amount of mushroom filling for one omelet. While it can be tempting to add more vegetables or meat here, packing in extra ingredients can make the omelet difficult to fold and heat through.
Serving Suggestions
I usually serve omelets with a handful of berries or some sliced fruit on the plate with them. However, my boys will choose a smoothie every time when that’s an option. These Spinach Banana Smoothies have been favorites for years now. I usually blend them up while I’m cooking them omelets, so we can sip them as we wait for breakfast. And for a fun, crunchy potato bite alongside the omelets, you’ll never go wrong with a side of Hash Brown Waffles.
Storage and Reheating
How to Store: I store any leftovers in the refrigerator in a sealed container. Reheat and enjoy leftovers within 3 days.
How to Reheat: Reheat chilled omelets in the microwave covered with a damp paper towel to lock in the moisture. You can also reheat the omelet in a nonstick skillet on the stove over low heat. Cook it until warmed through, a minute or two on each side.
More Breakfasts Loaded With Vegetables
- Breakfast Hash
- Ham Breakfast Casserole
- Vegetarian Breakfast Casserole
- Potato Green Chile Tacos
- Cornmeal waffles
- Bacon Gravy
Frequently Asked Questions
When the mushroom omelet is fully cooked, the center of the omelet will be firm and not jiggly. To further check for done-ness, lift the bottom of the omelet with your spatula. The bottom should lift easily away from the pan and have a light golden color.
I prefer water when I’m making this mushroom omelet recipe. It makes the omelets just a bit lighter in texture which I enjoy as a contrast to the tender, succulent mushrooms.
I don’t recommend freezing mushroom omelets. While some omelets freeze well, the mushrooms here would become slimy and unappetizing after thawing.
It is so disappointing when an omelet falls apart when folding. That said, if it does break or fall apart, it’s still going to be quite tasty. The culprit is usually an undercooked egg. Make sure the bottom layer of the omelet is firm enough to hold together and easily pulls away from the pan before you try to fold it.
Overstuffing is another common reason omelets can fall apart. Add only the amount of filling listed in the recipe card and you’ll set yourself up for success.
Mushroom Omelet
Ingredients
- 8 crimini or button mushrooms sliced thin, about 1½ cups
- 2 teaspoons light olive oil
- 1 garlic clove minced
- 1½ tablespoon butter
- 3 eggs
- 1 tablespoon milk or water
- ¾ teaspoon salt divided
- ¼ teaspoon freshly ground black pepper divided
- ⅓ cup shredded Swiss cheddar, or Monterey jack cheese
Instructions
To Cook the Mushrooms
- Warm a large nonstick skillet over medium heat for 1-2 minutes. Add the mushrooms to the pan and spread them across the pan in a layer. Cook for about 3 minutes on one side. Stir and continue cooking while stirring occasionally for an additional 3-4 more minutes.
- Cook until all liquid has been absorbed and the mushroom edges have browned. Add about ½ tablespoon of butter to the pan along with the garlic. Toss the mushrooms in the butter and garlic and continue cooking for an additional minute, until the butter and garlic have been absorbed and the pan is fragrant. Remove from the heat and season to taste with salt and pepper. Transfer to a plate.
To Cook the Omelet
- While the mushrooms are cooking whisk together the eggs and the milk.
- Wipe out the skillet with a paper towel or cloth and return to the stove over medium heat. Melt the remaining tablespoon of butter in the same skillet over medium heat. When the butter has melted, add the egg mixture and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
- Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
- Sprinkle the cheese over the omelet and scoop the mushroom mixture into the center of the omelet. Using a spatula gently fold the omelet over the vegetables.
- Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
