Omelette with chestnut mushrooms

Anyone can make an omelette. With my recipe, I show you a very simple way to bring a great meal to the table in no time at all. And this dish is also perfect for using leftovers.

Whether you use green asparagus, tomatoes, peppers or potatoes, there are almost no limits to your imagination. You can use pretty much any vegetable for an omelette. I still had a few mushrooms and some sheep’s cheese left over. So I made myself a delicious mushroom omelette.

And the best thing is, this egg dish can be prepared in no time and is on the table for breakfast or brunch in less than 10 minutes. Or for lunch. Or dinner. An omelette can be made at any time of day 🙂

The right utensil makes all the difference

Whether an omelette succeeds or fails depends on the type of cooking utensil you use. Please use a non-stick pan. My recipe is for one person, so a 24 cm pan is the perfect size for an omelette with 2 eggs.

You will also need a spatula to fold the omelette. Whether wooden or plastic is just a matter of personal preference. I prefer to use a heat-resistant plastic spatula because it is flexible and easier to get under the eggs.

Got it? Then let’s get to work on the eggs. 🙂

What ingredients do you need for the omelette?

For the omelette you need:

• 2 eggs, large size ,
• 4 chestnut mushrooms, about 2.1 oz / 60 g,
• 1.6 oz / about 45 g sheep’s cheese ,
• 2 tbsp canola oil,
• Handful of parsley, about 0.17 oz / 5 g + some more to garnish,
• ½ red onion or a small one, unpeeled, about 2.3 oz / 65 g,
• Salt and fresh grounded black pepper,
• optional: chili flakes and/or some Tabasco

Omelette with mushrooms – How to cook it?

You can find the list of ingredients and a description of all the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here.

Prepare the ingredients

Wash the mushrooms and parsley under running water. Slice the mushrooms and finely chop the parsley. Peel the red onion and cut into fine rings. Place the two eggs in a bowl and whisk with a fork.

Fry the onion and mushrooms

Put 2 tablespoons of the canola oil in a 24 cm diameter non-stick frying pan and fry the mushrooms and onions over a medium heat until the mushrooms have lost their liquid and gained some colour. Now spread the onion and mushrooms evenly over the bottom of the pan.

Fry the eggs

Add the eggs to the mushrooms and onions, and swirl the pan several times until the entire bottom of the pan is covered with the eggs. Leave the eggs to fry for about 1 minute. Now put a lid on the pan so that the top of the omelette can get some heat. Allow to set for about 1 minute or until the omelette is firm but still gooey. Now shake the pan a little so that the omelette can detach from the bottom of the pan. Then crumble the sheep’s cheese evenly over the omelette, season with a little freshly ground pepper and a pinch of salt and sprinkle the finely chopped parsley on top. Please be very gentle with the salt, as the sheep’s cheese already contains quite a lot of salt.

Fold the omelette and leave to rest

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Finally, go under the omelette with a spatula and fold it up carefully. Remove the pan from the heat and let it rest, covered, for about 1 minute to allow the sheep’s cheese to melt.

Serve and enjoy

Place the omelette on a plate and garnish with some parsley. If you like, you can optionally add some chilli flakes and/or a few dashes of Tabasco on top. I hope you have fun making it. Enjoy 🙂 I would be happy if you share this recipe on facebook.

I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.