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A savory omelette filled with wild mushrooms, topped with a green herb sauce, served on a white plate.
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5 from 2 votes

Wild Mushroom Omelette Recipe

A wild mushroom omelette recipe that balances earthy mushrooms with a zesty herb sauce.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: French
Servings: 2 Servings
Calories: 436kcal
Author: Scott G

Ingredients

For the Fines Herbes Sauce

  • 3 tablespoons olive oil
  • 2 tablespoons chives chopped
  • 2 tablespoons flat leaf parsley chopped
  • 1 tablespoon tarragon chopped
  • 1 tablespoon shallots chopped
  • 1 tablespoon water
  • 1 teaspoon lemon zest
  • 2 pinches of kosher salt
  • Freshly cracked black pepper to taste

For the Wild Mushrooms

  • 2-3 ounce wild mushrooms or baby bella mushrooms cleaned and diced
  • 1 tablespoon grass-fed organic butter or ghee
  • 1 teaspoon flat leaf parsley finely chopped
  • ½ teaspoon olive oil
  • 1 pinch kosher salt
  • kosher salt and fresh cracked black pepper

For the Omelette

  • 4 large eggs whisked well in a bowl
  • ½ tablespoon unsalted butter
  • 1 pinch kosher salt

Instructions

For the Mushrooms

  • Heat a heavy-bottomed pan over medium-high heat. Add the butter and olive oil to the pan. When the butter melts, add the mushrooms and cook for about 2 minutes, stirring.
  • When the mushrooms begin to lose their moisture, add a pinch of salt or two. Continue to cook until the moisture has evaporated and your mushrooms look tender and delicious.
  • Remove from the heat, add in the parsley, and set aside.

For the Omelette

  • Heat a non-stick pan over medium heat. Add the butter. Swirl it in the pan until melted. When it starts to bubble, add the eggs.
  • Allow the eggs to set for about 30 seconds. Using a rubber spatula, lift one side of the set egg and angle the pan toward that side. Allow the raw egg to run under the spatula. Repeat around the omelette.
  • You're ready to roll when most of the egg has set, and the top is still a bit jiggly.

Putting together the Wild Mushroom Omelette Recipe

  • Slide the eggs out of the pan onto a plate.
  • Add the mushroom filling into the middle, and then fold the eggs around the mushrooms.
  • Add the fines herbes on top and around the plate.
  • Serve immediately. Happy eating!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 5g | Protein: 15g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 395mg | Sodium: 644mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1422IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 4mg
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