Mushroom Omelette

Last Updated On: Jun 9, 2026 by Aarthi

One of the best omelette you can ever make and taste is this Mushroom Cheese Omelette. It is packed with protein, fibre and other nutrients which makes this a filling and healthy breakfast option. Enjoy mushroom omelette with toast or as it is for a satisfying meal.

Omelette are a life saver during busy morning, I prefer to have eggs and toast than other heavy breakfast which not only takes more time to make also busy mornings need quick fix than slaving over stove for hours.

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Even though my husband loves South Indian breakfast, my kids prefer omelette with sour dough bread for breakfast. I like to stuff the omelette with vegetables which is incredibly filling for breakfast. Specially this mushroom omelette makes a delicious meal.

About Mushroom Cheese Omelette

Mushrooms are high in protein and nutrients like anti oxidants which makes it healthy ingredient to add to your meal. I like to include mushrooms in our weekly menu. Most of the time it is either this mushroom paratha, chilli mushroom, and mushroom butter masala.

When it comes to breakfast I like to make this Mushroom on toast. But it is very recently I started making omelettes with it. Specially stuffing omelette with cheese and sauted mushrooms makes the best ever omelette ever. If you haven’t tried it so far, you have to give it a go.

Now coming to sauteing mushrooms, I learned a hack for cooking mushrooms. Start in a dry pan rather than cooking with fat. As you cook mushrooms on incredibly high heat on a dry pan, you will see the mushrooms leaving its moisture sooner.

The moisture helps cook the mushroom faster so it starts nice and plump. Once you see bit of colour on mushroom, add in butter or oil to finish cooking for incredibly tasty sauted mushrooms.

In this sauted mushroom, I added some chopped garlic and onions which made the filling so aromatic. You can use this sauted mushroom for your wraps, toast or even serve over rice.

Ingredients

Mushrooms – I used button mushroom in this dish, you can use any variety of mushrooms that you can find.
Eggs – use extra large eggs. If you want to increase protein content, you can use more egg whites.
Onion & Garlic – make sure you thinly slice or chop them so it cooks faster.
Butter – butter enhance taste of the omelette. You can swap butter for oil.
Seasonings – salt, black pepper powder and red chilli flakes is used for flavouring.
Cheese – I used mozzarella cheese which creates melty cheese pull.

Step by Step Pictures

1)Take eggs in a bowl, add in salt and pepper and mix it well using a fork. Set this aside.

2)Heat a wide skillet on medium high heat. Add in sliced mushrooms directly into the hot pan, no need to add any oil or butter at this point.

3)Cook on high heat for 4 to 5 minutes. At first the water from mushrooms will come out and then it will start to get colour.

4)It will get golden brown in colour and the moisture should be evaporated.

5)Now add in 1 tablespoon butter, garlic, onions, red chilli flakes and salt.

6)Saute this for 2 minutes.

7)Now remove this mushroom filling in another bowl.

8)Now in the same pan, wipe of any residue using a paper towel. Add in 1 teaspoon of butter, let the butter melt. Make sure the heat it on low medium. Coat the skillet with butter.

9)Pour ½ of the egg mixture in the skillet.

10)Scramble the egg slightly and spread the egg mixture evenly in the pan. There shouldn’t be any runny egg mixture visible.

11)Spread half of the mushroom toppings over the egg on one side. Sprinkle ¼ cup of the mozzarella cheese over the mushrooms. Now use the spatula to gently fold the egg over the cheese. Let it cook for 1 more minutes so the cheese melts.

12)Slide the omelette on a serving plate. Serve hot.

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