Creamy Mushroom Omelette
A creamy mushroom omelette is the perfect balance of fluffy eggs, rich mushrooms, and a touch of velvety cream. This dish makes an excellent breakfast or brunch option, delivering a satisfying umami-packed bite. Whether you keep it classic or add cheese and herbs, this simple yet elegant omelette is a must-try for any home cook. Learn how to make this restaurant-style omelette at home with our foolproof step-by-step guide!
Equipment
- Non-stick pan – Prevents sticking and ensures easy flipping.
- Spatula – Helps lift and fold the omelette smoothly.
- Whisk or fork – Used to beat the eggs for a fluffy texture.
- Cutting board – For chopping mushrooms, garlic, and herbs.
- Sharp knife – To slice mushrooms and herbs evenly.
- Mixing bowl – For whisking eggs and seasoning.
Ingredients
- For the Omelette:
- 3 large eggs
- 1 tablespoon heavy cream or milk
- Salt and freshly cracked black pepper to taste
- 1 tablespoon unsalted butter
- For the Creamy Mushroom Filling:
- 1 tablespoon unsalted butter
- ½ cup mushrooms button, cremini, or shiitake, sliced
- 1 small garlic clove minced
- 1 tablespoon heavy cream or crème fraîche
- 1 teaspoon fresh parsley or chives chopped
- Salt and black pepper to taste
- ¼ cup shredded cheese optional – Gruyere, Cheddar, or Parmesan
Instructions
- Step 1: Prepare the Mushroom Filling
- Heat the pan: Melt 1 tablespoon butter in a non-stick pan over medium heat.
- Sauté the mushrooms: Add sliced mushrooms and cook until golden brown, about 4-5 minutes.
- Add garlic & cream: Stir in the minced garlic and cook for 30 seconds, then pour in the cream and let it simmer for 1-2 minutes until thickened.
- Season & set aside: Sprinkle with salt, pepper, and fresh herbs, then transfer the mixture to a bowl.
- Step 2: Whisk the Eggs
- Crack 3 large eggs into a bowl, add 1 tablespoon cream, salt, and pepper.
- Whisk until smooth and slightly frothy to create a light and airy omelette.
- Step 3: Cook the Omelette
- Reheat the pan: Wipe the pan clean, then melt 1 tablespoon butter over low-medium heat.
- Pour in eggs: Add the egg mixture and swirl the pan to distribute evenly.
- Swirl & lift: Use a spatula to gently lift the edges, letting uncooked egg flow underneath.
- Step 4: Fill & Fold the Omelette
- Add the filling: Once the eggs are mostly set but slightly soft in the center, spread the creamy mushroom mixture over one side.
- (Optional) Add cheese: Sprinkle with shredded cheese before folding.
- Fold gently: Use a spatula to fold the omelette in half and cook for another 30 seconds.
- Step 5: Serve & Enjoy!
- Transfer the omelette to a plate, garnish with fresh herbs, and serve immediately.
Notes
Mushroom Variations: Try wild mushrooms like oyster or porcini for an enhanced earthy flavor.
Make It Extra Creamy: Swap heavy cream for crème fraîche for an ultra-silky texture.
Cheese Lovers' Version: Add Gruyere, mozzarella, or Parmesan for a melty, gooey center.
Low-Carb & Keto-Friendly: Skip the toast and serve with avocado slices or a side salad.
Pairing Suggestions:
Side Dishes: Toasted sourdough, croissants, roasted potatoes, or a fresh arugula salad.
Drinks: Freshly brewed coffee, chamomile tea, or a refreshing citrus juice.
Enjoy your creamy mushroom omelette—a breakfast classic with gourmet flavors! 🍳✨
Make It Extra Creamy: Swap heavy cream for crème fraîche for an ultra-silky texture.
Cheese Lovers' Version: Add Gruyere, mozzarella, or Parmesan for a melty, gooey center.
Low-Carb & Keto-Friendly: Skip the toast and serve with avocado slices or a side salad.
Pairing Suggestions:
Side Dishes: Toasted sourdough, croissants, roasted potatoes, or a fresh arugula salad.
Drinks: Freshly brewed coffee, chamomile tea, or a refreshing citrus juice.
Enjoy your creamy mushroom omelette—a breakfast classic with gourmet flavors! 🍳✨