Fluffy Omelette That Stays Creamy Inside, Never Rubbery

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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.

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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 is 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!

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!

Eggs
Onions
Mushrooms
Butter
Salt and pepper

How to Make Creamy Mushroom Omelette

Heat a pan on medium heat and add butter to the pan.

Melted butter pooling in the center of a hot pan on medium heat, ready for cooking.

When the pan is hot, add sliced mushrooms and onions.

Sliced mushrooms and diced onions cooking in a dark pan over medium heat.

Cook for 3-5 minutes, until the mushrooms are brown and the onions are golden brown.

Sliced mushrooms and diced onions sautéing in a dark skillet until golden brown and caramelized.

Transfer to a small bowl and set aside.

Sautéed sliced mushrooms and diced onions in a white bowl, cooked until golden brown.

Now prepare the omelette. Add an egg and 2 egg whites to a small bowl.

One egg and two egg whites in a white bowl, ready to be whisked for an omelette.

Whisk well to combine and season with salt and pepper.

Whisked eggs with egg whites in a white bowl, ready to be cooked for the omelette.

Add the eggs to the pan.

Whisked eggs cooking in a pan, beginning to set with visible bubbles forming on the surface.

Add the sautéed onions and mushrooms over the omelette.

Cooked eggs with sautéed mushrooms in a nonstick skillet, ready to be covered for final cooking.

Put a lid on the pan and cook for 3-4 minutes.

Skillet with glass lid covering a partially cooked omelette with sautéed mushrooms and onions inside.

Remove the lid from the pan when the eggs are no longer translucent.

Cooked omelette with sautéed mushrooms on top in a non-stick pan, ready to fold.

Fold the omelette in half, serve hot, and enjoy!

Folded mushroom omelette on a decorative white plate, golden brown with melted cheese visible inside.

What Mushrooms to Use in This Mushroom Onion Omelette?▼

I like to keep things very simple when it comes to mushrooms. My favourite 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 fibre, vitamins and minerals, and might I add - so delicious (Source: Healthline).

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

Easy Creamy Breakfast Mushroom Omelette Recipe

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.

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5 min

Prep

10 min

Cook

15 min

Total

omelette

easy

Level

Ingredients

Tap any quantity to scale

eggs
small onion, chopped
cremini mushrooms, sliced
(7 g) butterShop →
salt(to taste)Shop →
pepper(to taste)Shop →

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!

Nutrition per serving

221

Calories

14g

Protein

Carbs

16g

Fat

Fiber

Sugar

2534mg

Sodium

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Tested & written in Anadi’s kitchen

Why Make This Onion Mushroom Omelette?

Ingredients for This Creamy Mushroom Omelette Recipe

How to Make Creamy Mushroom Omelette