Recipe Mushroom omelette

4 / 5 (1 reviews)
  • Mushroom omelette
  • 4Servings
  • Preparation
  • Cook
  • Total
  • 230 kCal
    Per serving
Print this recipe written by
Print this recipe without pictures
  • Category : Appetizers
  • Sub-category : Eggs
  • Difficulty : 1
  • See the original French version

Congratulations ! This is the good season to make this recipe!



  • 1 Skillet
  • 1 Spatula
  • 1 Bowl


  1. Clean the mushrooms and rinse them in vinegar water. Wipe them with a cloth or paper towel then finely slice them
  2. In a skillet, add half the butter and sauté the mushrooms on medium-high heat for about 10 minutes, stirring with a spatula to make sure they don't burn!
  3. In a bowl, crack the eggs and beat them with a fork. Add salt and pepper.
  4. Remove the mushrooms from the skillet and set aside. Without washing the skillet, cook the eggs. While cooking, occasionally lift the omelette with a fork to distribute the liquid gathered on top. Add the mushrooms.
  5. When the omelette is fully cooked around the edges and still a little runny in the center, sprinkle with herbs, fold in half, place on a warm plate and serve immediately.

Final Thoughts...

  • Take advantage of mushroom season - from October to May.

    Variation: you can also add cooked mushrooms to the beaten eggs and cook the omelette.


Recipe comments


About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

Read more

Write a comment

Anti-Spam question * : What is the color of the white horse of Henry 4 ?
Remember me
You accept our Privacy policies (Required to write a comment)