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    Home - Recipes - Breakfast

    Mushroom Omelette

    Nov 14, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 9 Comments

    658 shares
    Jump to Recipe

    Mushroom Omelette with gruyere cheese - the ideal breakfast or brunch for mushroom lovers.  Sauteed mushrooms and shallots, shredded gruyere cheese and chopped chives are folded into the perfect omelette in this healthy and easy to make morning meal.

    Mushroom and gruyere cheese omelette on a plate with pea shoots.

    Is there a better food combo than mushrooms and cheese??

    If you've been hanging around here for a while you've probably noticed that I'm a bit obsessed with the two of them.  Where there are mushrooms, usually cheese will follow.  Are you a fan of mushrooms and cheese too???  If you answered yes, this mushroom omelette is for you!

    Omelettes are something I love to have for breakfast - and this one with mushrooms and gruyere cheese has been my favourite lately.

    Sauteed mushrooms and shallots, a healthy handful of gruyere cheese along with some fresh chives for good measure, and all cooked quickly in one pan.  You just can't go wrong here.

    Also, I'm a lucky girl because James is the resident omelette maker around here so when omelettes are what's for breakfast I just get to sit back and enjoy 🙂

    How to make a mushroom omelette

    First, you start by sauteing the shallots and mushrooms in a pan.

    sautéing mushrooms and shallots in a skillet

    Then you remove the mushrooms, wipe out the pan, add more butter, spread it out across the skillet and pour in the beaten eggs.

    Let the eggs cook until the bottom and edges begin to set, then use a spatula to start lifting the sides of the omelette while tilting the pan so that the uncooked egg on top slides under it to cook.  Do this on sides all around the omelette until any runny egg from the top of the omelette is now underneath of it.

    lifting the omelette

    With all the loose egg underneath of it now, let the omelette cook until it has set.  The top will still look a bit wet but don't worry, this will cook when you close it.

    Cover half the omelette with the mushrooms, then top with the gruyere cheese and a nice amount of chopped chives, then fold the other half of the omelette over to cover it.

    folding the omelette over

    This action is quick (hello James' blurry hand!).

    Let the omelette sit and cook until you see the cheese has melted, then serve with a handful of micro greens if you also love green leafy things.

    Mushroom omelette topped with micro greens on a plate.

    Dietary Considerations and Accommodations

    This recipe for easy bean salad is suitable for the following diets:

    • vegetarian
    • gluten free

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    More recipes you’ll love!

    If you like mushroom and gruyere cheese omelette, you might want to check out some of our other delicious mushroom recipes:

    • Dutch Pancakes - Pannekoeken
    • Mushroom Bourguignon (Mushrooms Burgundy)
    • Mushroom and Spinach Risotto { Instant Pot }
    • Mushroom Stroganoff

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    a top down view of a mushroom omelette topped with micro greens.
    Print Recipe
    5 from 5 votes

    Mushroom Omelette with Gruyere Cheese

    Prep Time5 mins
    Cook Time10 mins
    Course: Breakfast
    Cuisine: French
    Diet: Vegetarian
    Calories: 594kcal
    Author: Courtney
    Prevent your screen from going dark

    Ingredients:

    • 1 Tablespoon butter
    • 4 ounces cremini mushrooms - sliced
    • 1 shallot - diced
    • 2 ounces Gruyere cheese - shredded
    • 3 large eggs
    • sea salt and pepper
    • 2 Tablespoon chives - chopped
    • pea shoots - or other microgreens

    Instructions

    • Heat a 10-inch non-stick skillet to just under medium heat.
    • Add a half tablespoon of butter and spread it out over the pan.
    • Add the sliced mushrooms and diced shallot to the pan and season well with sea salt and pepper. Cook stirring occasionally until the mushrooms have browned (about 5 mins).
    • Remove the veggies from the skillet and wipe with a paper towel.
    • Add the remaining butter to the pan and spread it out over the pan.
    • Season the beaten eggs with sea salt and pepper, then pour them into the middle of the pan.
    • Let the eggs sit undisturbed for a couple of minutes so they begin to set.
    • Using a spatula, loosen up the edges of the omelette from the sides of the pan, then while lifting the edge gently and tipping the pan down let some of the uncooked eggs pour in. Do this in a few places around the pan.
    • The idea is to get more egg under the pan to cook.
    • Let the omelette cook for a minute or 2 to firm up.
    • When the top of the omelette is almost set, add the mushrooms, shredded gruyere cheese and chopped chives to one half of the omelette then gently lift the other half to cover.
    • Let the omelette cook another couple of minutes until the cheese melts then serve garnished with pea shoots.

    Nutrition

    Calories: 594kcalCarbohydrates: 11gProtein: 40gFat: 44gSaturated Fat: 23gTrans Fat: 1gCholesterol: 650mgSodium: 513mgPotassium: 866mgFiber: 2gSugar: 5gVitamin A: 1960IUVitamin C: 5mgCalcium: 696mgIron: 4mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Creamy Salmon Pasta
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

    Reader Interactions

    Comments

    1. Jen says

      January 06, 2020 at 4:04 pm

      This flavor combination is so rich and wonderful! Such a great way to to spruce up your morning eggs. Yum!

      Reply
    2. Rebecca says

      January 06, 2020 at 4:24 pm

      Gimme mushrooms in my omelet any day! this looks so easy and delicious

      Reply
      • Courtney says

        January 13, 2020 at 3:52 pm

        Thank you 🙂

        Reply
    3. Erika says

      January 06, 2020 at 4:27 pm

      This is such a beautiful omelet and a great use of mushrooms!

      Reply
      • Courtney says

        January 13, 2020 at 3:51 pm

        Thank you Erika!

        Reply
    4. Jacque says

      January 06, 2020 at 4:34 pm

      I can't wait to make this again! It was perfect this morning and will be perfect again really soon! Even my husband enjoyed it and he doesn't care for omelets much.

      Reply
      • Courtney says

        January 13, 2020 at 3:51 pm

        I'm so happy to hear that!

        Reply
    5. SHANIKA says

      January 06, 2020 at 5:03 pm

      This Mushroom Omelet looks so amazing! Such a hearty option for the mornings!

      Reply
      • Courtney says

        January 13, 2020 at 3:51 pm

        Thank you!

        Reply

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