Mushroom Omelette
Browned mushrooms fill a folded omelette cooked gently until the egg is fully set.
AI-generated serving illustration; actual results may vary.
FrenchFood
10 minPrep
12 minCook
22 minTotal
EasyDifficulty
Ingredients
Method
- Beat eggs with salt and pepper; dry mushrooms before slicing.
- Melt half the butter over medium-high heat and cook mushrooms 6 minutes until their liquid evaporates; stir in parsley and remove.
- Melt remaining butter over medium-low heat and pour in eggs; draw set edges toward the center for 1 minute.
- Spread mushrooms over half the egg, fold over and cook 2–3 minutes, turning carefully if needed, until no liquid egg remains.
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Tips
- Use a nonstick pan around 22 cm wide for a manageable omelette.
- Evaporate mushroom moisture first so the filling does not leak water.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.