Mushroom omelette recipe

Recipe for mushroom omelette in our easy vegetarian recipes collection.

Recipe ingredients

• 2 tablespoons unsalted butter, plus extra for cooking
• 4 ounces assorted wild and cultivated mushrooms such as young ceps, bay boletus, chanterelles, saffron milk-caps, closed field mushrooms, oyster mushrooms, hedgehog and St George’s mushrooms, trimmed and sliced
• 3 eggs, at room temperature
• Salt and freshly ground black pepper

How to make mushroom omelette

• Melt the butter in a small omelette pan, add the mushrooms and cook until the juices run.
• Season with salt and pepper, remove from pan and set aside. Wipe the pan.
• Break the eggs into a bowl, season and beat with a fork.
• Heat the pan over high heat, add a knob of butter and let it begin to brown.
• Pour in the beaten egg and stir briskly with the back of a fork.
• When the eggs are two-thirds set, add the mushrooms and let the omelette finish cooking for 10 to 15 seconds.
• Tap the handle of the omelette pan sharply with your fist to loosen the omelette from the pan, then fold and turn on to a plate.
• Serve with warm crusty bread and a simple green salad.
• Perfect for sunday brunch, this omelette is simplicity itself to make.

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