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.
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.
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.
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.
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.
Dietary Considerations and Accommodations
This recipe for easy bean salad is suitable for the following diets:
- gluten free
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Mushroom Omelette with Gruyere Cheese
- 1 tbsp butter
- 4 oz cremini mushrooms sliced
- 1 shallot diced
- 2 oz Gruyere cheese shredded
- 3 eggs
- sea salt and pepper
- 2 tbsp chives chopped
- pea shoots or other microgreens
- 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.