Mushroom Omelette Recipe

When you’re craving something light yet satisfying for breakfast, nothing hits the spot quite like a fluffy mushroom omelette. This dish is a wonderful way to start your day or even as a quick lunch or dinner. It’s packed with protein from the eggs and enriched with the earthy flavors of mushrooms and a hint of sweetness from red bell peppers. Plus, it’s a flexible recipe where you can throw in optional gouda cheese for that extra gooey goodness or skip it to keep things light.

Mushroom Omelette Recipe

Main Ingredients

• Mushrooms: 500 g, sliced
• Eggs: 4 large
• Red bell pepper: 1, finely chopped
• Medium onions: 2, finely chopped
• Olive oil: 4 tbsp

Optional

• Sliced Gouda cheese: 2 slices

Vegetables

• Fresh chives: 30 g, chopped

Spices and Seasonings

• Thyme powder: 1 tsp
• Salt: 1.5 tsp
• Turmeric powder: 1 tsp
• Black pepper powder: 1 tsp
• Paprika powder: 1 tsp

Step 1: Prepare Ingredients

Peel and finely chop the onions.

Step 2: Heat the Pan

Place a pan on medium heat and add a spoonful of olive oil.

Step 3: Sauté Onions

Add the chopped onions to the pan and sauté for 3 minutes until they become slightly translucent.

Step 4: Prepare Bell Pepper

While onions are cooking, cut the bell pepper into strips.

Step 5: Add Bell Pepper

Add the bell pepper strips to the pan with onions and continue to sauté for 5 more minutes.

Step 6: Chop and Add Mushrooms

Chop the mushrooms into slices and add them to the pan. Sauté together for 7 to 10 minutes until the mushrooms have released and evaporated their water.

Step 7: Remove from Heat

Take the sautéed vegetables out of the pan and set them aside.

Step 8: Mix Eggs and Spices

In a bowl, crack the eggs and add salt, black pepper, paprika powder, turmeric powder, and thyme powder. Beat with a fork until the mixture is smooth.

Step 9: Cook the Eggs

Heat the remaining olive oil in a large pan over medium heat. Pour the egg mixture into the pan and let it cook undisturbed for 3 to 5 minutes until the bottom starts to set.

Step 10: Flip the Omelette

Carefully flip the omelette over to cook the other side for another 3 to 5 minutes.

Step 11: Add Fillings

On one half of the omelette, spread the sautéed onion, bell pepper, and mushroom mixture. Place slices of gouda cheese on top of the vegetables.

Step 12: Fold the Omelette

Fold the other half of the omelette over the filled side to cover the vegetables and cheese.

Step 13: Melt the Cheese

Let the omelette cook for an additional 2 to 3 minutes to allow the cheese to melt.

Step 14: Serve

Carefully slide the omelette onto a serving plate.

Step 15: Garnish and Serve

Finely chop fresh chives and sprinkle them over the omelette. Optionally, add a little more paprika for decoration before serving.

Recipe Summary

First, peel and finely chop the onions and sauté them in olive oil. Add sliced bell peppers and continue to sauté before adding sliced mushrooms until all their water is evaporated. Remove these from the pan. Mix eggs well with spices like salt, black pepper, paprika, turmeric, and thyme. Cook the spiced egg mixture in a pan with olive oil, flip once one side is done, then add the sautéed vegetables and slices of gouda cheese on one half, fold, and cook until the cheese melts. Serve with chopped chives and a sprinkle of paprika for garnish.