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This underrated creamy mushroom and onion omelette is bound to be a delight to start your morning! I’d say that this omelette is a fantastic way to get you up and ready in the morning! It’s a quick recipe but it’s sure to deliver in terms of deliciousness!
When it comes to breakfast, I feel when I’m opting for an egg option, I’m usually tossed between whipping up my Classic Omelette or Fluffy Scrambled Eggs. Super basic stuff. I’m tired when I wake up in the morning, and I get really cranky! My brain isn’t fully there yet, but I know that I need a filling and satisfying breakfast to get me fully fueled and ready to actually get on with the day!
Why Make This Onion Mushroom Omelette?
This creamy mushroom omelette is actually fast to make, but we just don’t think of how easy and tasty mushrooms are. I have to admit I tend to forget about them too. Mushrooms are just so underrated! Here’s why you should try this recipe:
- Quick to make
- Minimal ingredients
- Healthy
- Delicious!
Tools Needed
Ingredients for This Creamy Mushroom Omelette Recipe
This ingredient list for this onion and mushroom omelette will be extremely small, which is perfect for when you’re super hungry in the morning and you’re itching to get a healthy breakfast on the table!
How to Make Creamy Mushroom Omelette
Heat a pan on medium heat and add butter to the pan.
When the pan is hot, add sliced mushrooms and onions.
Cook for 3-5 minutes, until the mushrooms are brown and the onions are golden brown.
Transfer to a small bowl and set aside.
Now prepare the omelette. Add 1 egg and 2 egg whites to a small bowl.
Whisk well to combine and season with salt and pepper.
Add the eggs to the pan.
Add the sautéed onions and mushrooms over the omelette.
Put a lid on the pan and cook for 3-4 minutes.
Remove the lid from the pan when the eggs are no longer translucent.
Fold the omelette in half, serve hot, and enjoy!
What Mushrooms to Use in This Mushroom Onion Omelette?▼
I like to keep things very simple when it comes to mushrooms. My favorite trio is white button mushrooms, cremini mushrooms or portobello mushrooms. I recommend all three and they are always easy to find and light on that wallet.
I prefer picking my mushrooms individually rather than getting a package of mushrooms so I can ensure quality.
Is This Creamy Mushroom Omelette Healthy?▼
Eggs make for a staple breakfast option for good reason. They are packed with nutrients, are a good source of protein, healthy omega-3 fats and keep you feeling full. Given a healthy blood cholesterol level, whole eggs are an amazing, low-calorie breakfast food (Source: WebMD).
While mushrooms are packed with antioxidants, especially Selenium, which is known to help protect the body against free radicals which can cause conditions like heart disease and cancer. In addition, mushrooms are packed with fiber, vitamins and minerals, and might I add - so delicious (Source: Healthline).
What Is Not in This Omelette: No Cheese, No Cream, No Garlic
The word creamy in the title does not mean cream. There is no cream, no milk and no cheese in this omelette, no mozzarella, no cheddar, nothing melted into the middle. The softness comes from cooking the beaten eggs under a lid over medium heat, so they set gently instead of drying out. The whole ingredient list is eggs, half a small chopped onion, 2 sliced cremini mushrooms, 1 1/2 teaspoons of butter, and salt and pepper to taste. There are no garlic cloves and no shallot; the onion does all the aromatic work. The fat is butter, not olive oil.
The filling is only sautéed mushrooms and onions. There is no spinach, no bell peppers and no other veggies, and there are no fresh herbs as written, no parsley, no chives, no basil, folded in or scattered on top. Cremini are what I use, but baby bella mushrooms are the same variety and interchangeable, and white button mushrooms are milder and just as easy to find. Per omelette this works out to about 221 calories, 14 g protein, 16 g fat, 6 g carbs and 1 g fiber, and it takes 5 minutes of prep and 10 minutes of cooking, 15 minutes in total.
Heat, Lid and Fold: How the Eggs Set Without Stirring
Use a nonstick pan over medium heat. Add the butter, and once the pan is hot, add the sliced mushrooms and chopped onion and cook for 3-5 minutes, until the mushrooms are brown and the onions are golden brown. Transfer the sautéed mushrooms and onions to a small bowl and set aside. Beat the eggs in a mixing bowl with a whisk or a fork until the yolks and whites are completely blended, then season the mixture with salt and pepper.
Pour the beaten eggs into the pan and spread the sautéed onions and mushrooms over the top. Do not stir. Stirring is how you get scrambled eggs, not an omelette. Put a lid on the pan and cook for 3-4 minutes; the trapped steam cooks the top, so there is no uncooked egg left on the surface when you lift the lid. When the eggs are no longer translucent and the edges of the omelette have set, take the lid off, slide a spatula under one side and fold the omelette in half over the filling. Serve hot, straight from the pan.
What to Serve With It, and What to Do With Leftovers
This recipe makes one omelette, sized for one person, so leftovers are rare. If you do have half left, let it cool, store it covered in the refrigerator and eat it the next day, reheated gently in the pan with the lid on for a minute or so rather than blasted in the microwave, which turns the eggs rubbery.
For serving, a sprinkle of chopped chives or parsley on top is the simplest upgrade if you have fresh herbs around, and a small green salad or a slice of toast turns it from a quick breakfast into a proper brunch. When I am not making this one, my Classic Omelette and Fluffy Scrambled Eggs are the other two egg dishes in my morning rotation.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make a creamy mushroom omelette in minutes with this simple breakfast recipe. Fluffy eggs, rich mushroom filling, and effortless steps make it the perfect savory morning meal.
Stovetop
5.0 · 3 ratings
5 min
Prep
10 min
Cook
15 min
Total
1
omelette
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Heat a non-stick pan on medium-low heat. Add half of the butter, along with the onion and mushrooms. Sauté for 3-5 minutes or until the mushrooms have slightly browned and most of the water has evaporated.
Heat a non-stick pan on medium-low heat. Add half of the butter, along with the onion and mushrooms. Sauté for 3-5 minutes or until the mushrooms have slightly browned and most of the water has evaporated.
- 2
In the meanwhile, add the eggs in a bowl and add salt and pepper to taste and whisk until well combined. Remove the mushrooms and onions from the pan and set aside.
In the meanwhile, add the eggs in a bowl and add salt and pepper to taste and whisk until well combined. Remove the mushrooms and onions from the pan and set aside.
- 3
Wipe the pan clean and add butter to the pan. When it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly. Add the sautéed mushrooms on the eggs and spread evenly.
Wipe the pan clean and add butter to the pan. When it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly. Add the sautéed mushrooms on the eggs and spread evenly.
- 4
Cover the pan with a lid and cook on medium low heat for 3-4 minutes. Using a spatula, gently flip the omelette to cook on the other side, about 10-20 seconds.
Cover the pan with a lid and cook on medium low heat for 3-4 minutes. Using a spatula, gently flip the omelette to cook on the other side, about 10-20 seconds.
- 5
Once your eggs are cooked, fold it in half and serve over warm toast!
Once your eggs are cooked, fold it in half and serve over warm toast!
- 1
Heat a non-stick pan on medium-low heat. Add half of the butter, along with the onion and mushrooms. Sauté for 3-5 minutes or until the mushrooms have slightly browned and most of the water has evaporated.
Heat a non-stick pan on medium-low heat. Add half of the butter, along with the onion and mushrooms. Sauté for 3-5 minutes or until the mushrooms have slightly browned and most of the water has evaporated.
- 2
In the meanwhile, add the eggs in a bowl and add salt and pepper to taste and whisk until well combined. Remove the mushrooms and onions from the pan and set aside.
In the meanwhile, add the eggs in a bowl and add salt and pepper to taste and whisk until well combined. Remove the mushrooms and onions from the pan and set aside.
- 3
Wipe the pan clean and add butter to the pan. When it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly. Add the sautéed mushrooms on the eggs and spread evenly.
Wipe the pan clean and add butter to the pan. When it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly. Add the sautéed mushrooms on the eggs and spread evenly.
- 4
Cover the pan with a lid and cook on medium low heat for 3-4 minutes. Using a spatula, gently flip the omelette to cook on the other side, about 10-20 seconds.
Cover the pan with a lid and cook on medium low heat for 3-4 minutes. Using a spatula, gently flip the omelette to cook on the other side, about 10-20 seconds.
- 5
Once your eggs are cooked, fold it in half and serve over warm toast!
Once your eggs are cooked, fold it in half and serve over warm toast!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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