Mushroom Omelet with Tomato Garnish, so scrumptious. Remember, when cooking, don’t crowd the mushrooms (so said Julia Child).
Don here, with a new breakfast item, Mushroom Omelet. I’m the omelet maker in the family. And the portobella mushrooms were cooked perfectly on this one, if I do say so myself.
Usually, Lois is the cook around our house, but on Saturday mornings, I take over. We both love a good omelet. I usually make one and split it between us, rather than making two small omelets.
Have you ever watched a chef make omelets in a hotel? Sometimes the hotels have breakfast stations set up so you can watch what they are doing. That’s how I learned my omelet-making technique.
Hotel Chef Demonstrates
The chef takes a small skillet (I personally like the nonstick or the cast iron variety), adds some oil and heats it over moderate heat. Then he cooks the veggies or items you want in your omelet. He pours those out into a small bowl when they are ready. And then he makes the egg part of the omelet.
Cooking the Eggs
Again, he uses the small skillet, adds some oil and heats it over moderate heat. Then he ladles beaten eggs into the skillet and cooks them for a bit, using a spatula to lift up the eggs periodically so they don’t stick to the pan. And he tilts the pan while lifting the eggs up to let the uncooked eggs seep down around the cooked eggs to cook.
Finishing the Omelet
When the eggs are almost set, he turns the whole omelet over in the pan to finish the cooking, dumps the veggies and meat he has set aside into the omelet, and folds half the omelet over top of the veggies. Now it’s time for him to remove the omelet to the waiting plate. It’s easy to simply slide the omelet off the skillet onto the plate.
Here’s what I did. I chopped those baby portobellas into bite sized pieces. Stems, caps, all of those little deliciously brown babies. In the large omelet pan I melted a tablespoon of butter. Then added the mushroom pieces.
While those were sizzling over medium heat I mixed four large eggs with a ¼ cup of milk and one and a half tablespoons of Herbs de Provence, a little nutmeg, some sea salt and freshly ground pepper. Then whisked the mixture until it was frothy.
By then the portobella pieces were starting to brown. I carefully poured the egg mixture over the mushrooms. As it cooked, I scraped the edges toward the center. When the omelet had set, I flipped it over to finish cooking.
Now I’m the first to admit my omelets are not a thing of beauty. Somewhat too brown and too thick to fold into thirds for a proper presentation. They are, if I can toot my own horn, very tasty. This omelet goes well with a couple of nicely browned sausage patties and a couple of slices of tomato with your omelet.
To garnish, I added small, sliced tomatoes and a little Pecorino Romano cheese (similar to Parmesan).
Mushroom Omelet Recipe
- 2 tablespoons canola or olive oil or butter
- 3 baby portobello mushrooms trimmed and sliced
- 4 large eggs beaten until well blended
- 1/4 cup milk
- 1-1/2 tablespoons Herbes de Provence
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 grape tomatoes cut in half
- 1/4 cup shredded Pecorino Romano or Parmesan Cheese
- Heat the oil (or butter) in a small skillet over medium-high heat.
- Add the mushrooms and cook until the mushrooms brown slightly. Don't crowd the mushrooms; cook in a single layer.
- Reduce the heat to medium.
- In a bowl, whisk the eggs, milk, nutmeg, Herbes de Provence, salt and pepper until frothy.
- Pour the egg mixture into the skillet.
- Cook over medium heat, loosening the eggs periodically with a spatula. Let some of the liquid spill over the side of the cooked eggs.
- When the eggs are set (no longer liquid), flip the eggs to the uncooked side to finalize the cooking.
- Spread the mushrooms over the top of the omelet and fold the cooked eggs in half to cover the mushrooms.
- Remove the omelet to a waiting plate and garnish with sliced tomatoes.
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Mushroom Omelet Nutrition
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