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A golden, fluffy omelette topped with creamy sautéed mushrooms and garnished with fresh parsley, served on a black plate.

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

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

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.

Method
 

  1. Step 1: Prepare the Mushroom Filling
  2. Heat the pan: Melt 1 tablespoon butter in a non-stick pan over medium heat.
  3. Sauté the mushrooms: Add sliced mushrooms and cook until golden brown, about 4-5 minutes.
  4. 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.
  5. Season & set aside: Sprinkle with salt, pepper, and fresh herbs, then transfer the mixture to a bowl.
  6. Step 2: Whisk the Eggs
  7. Crack 3 large eggs into a bowl, add 1 tablespoon cream, salt, and pepper.
  8. Whisk until smooth and slightly frothy to create a light and airy omelette.
  9. Step 3: Cook the Omelette
  10. Reheat the pan: Wipe the pan clean, then melt 1 tablespoon butter over low-medium heat.
  11. Pour in eggs: Add the egg mixture and swirl the pan to distribute evenly.
  12. Swirl & lift: Use a spatula to gently lift the edges, letting uncooked egg flow underneath.
  13. Step 4: Fill & Fold the Omelette
  14. Add the filling: Once the eggs are mostly set but slightly soft in the center, spread the creamy mushroom mixture over one side.
  15. (Optional) Add cheese: Sprinkle with shredded cheese before folding.
  16. Fold gently: Use a spatula to fold the omelette in half and cook for another 30 seconds.
  17. Step 5: Serve & Enjoy!
  18. 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! 🍳✨