Breakfast & Brunch10 min

Button Mushroom Omelette

Name: Button Mushroom Omelette
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 1
Ingredients: 2 eggs; ¼ tsp salt, or more if needed; ½ cup button mushrooms, sliced; 2-3 small garlic cloves, chopped; 1 green chilli, chopped, or ¼ tsp chilli flakes; 1 small onion, sliced; ¼ cup capsicum (bell pepper), sliced - optional; ⅛ tsp turmeric - optional; 1 tbsp oil, divided - preferably olive oil; 1 pinch cumin seeds - optional; ⅛ tsp crushed black pepper; 2 tbsp coriander leaves, chopped, or other fresh herbs; ¼ tsp dried herbs - optional

Fluffy eggs filled with garlic-roasted button mushrooms, onion, green chilli and fresh coriander. Quick, savoury and satisfying, this mushroom omelette comes together in just 10 minutes and works equally well for breakfast, brunch or a light meal.

Button

Serves1

Prep time4 min

Cook time6 min

Total time10 min

Ingredients

2 eggs
¼ tsp salt, or more if needed
½ cup button mushrooms, sliced
2-3 small garlic cloves, chopped
1 green chilli, chopped, or ¼ tsp chilli flakes
1 small onion, sliced
¼ cup capsicum (bell pepper), sliced - optional
⅛ tsp turmeric - optional
1 tbsp oil, divided - preferably olive oil
1 pinch cumin seeds - optional
⅛ tsp crushed black pepper
2 tbsp coriander leaves, chopped, or other fresh herbs
¼ tsp dried herbs - optional

How to make it

1
Prepare the vegetables - Rinse the onion, bell pepper and green chilli. Thinly slice the onion and bell pepper, then finely chop the green chilli and garlic. Rinse the coriander leaves a few times in a bowl of water, drain well and finely chop.
2
Prepare the mushrooms - Remove any long stems from the mushrooms. Rinse them under running water and slice them slightly thick rather than too thin.
3
Beat the eggs - Crack the eggs into a bowl. Add the salt, turmeric and black pepper, then beat until frothy.
4
Start the filling - Heat 1 teaspoon of oil in a 6-inch pan. Add the cumin seeds and, once they begin to sputter, add the garlic and green chilli. Sauté for 30-60 seconds.
5
Cook the mushrooms - Add the onion, mushrooms and optional bell pepper. Sauté over slightly high heat until the vegetables are cooked and the mushrooms are nicely roasted. Add the coriander leaves, mix well and transfer everything to a small plate.
6
Cook the eggs - Add the remaining oil to the same pan and reduce the heat to medium. Pour in the beaten eggs.
7
Add the mushroom filling - Cook until the eggs are almost set but still slightly runny on top. Spread the roasted onion and mushroom mixture over the eggs.
8
Flip and finish - Flip the omelette and cook the other side until the eggs are completely cooked. Transfer to a plate and sprinkle with dried herbs, if using.
9
Serve - Serve hot with toasted bread, or roll the omelette in roti or a tortilla. It can also be served as a side with a meal.

Button Mushroom Omelette

Button

Serves1

Prep time4 min

Cook time6 min

Total time10 min

Ingredients

2 eggs
¼ tsp salt, or more if needed
½ cup button mushrooms, sliced
2-3 small garlic cloves, chopped
1 green chilli, chopped, or ¼ tsp chilli flakes
1 small onion, sliced
¼ cup capsicum (bell pepper), sliced - optional
⅛ tsp turmeric - optional
1 tbsp oil, divided - preferably olive oil
1 pinch cumin seeds - optional
⅛ tsp crushed black pepper
2 tbsp coriander leaves, chopped, or other fresh herbs
¼ tsp dried herbs - optional

How to make it

Prepare the vegetables - Rinse the onion, bell pepper and green chilli. Thinly slice the onion and bell pepper, then finely chop the green chilli and garlic. Rinse the coriander leaves a few times in a bowl of water, drain well and finely chop.

Prepare the mushrooms - Remove any long stems from the mushrooms. Rinse them under running water and slice them slightly thick rather than too thin.

Beat the eggs - Crack the eggs into a bowl. Add the salt, turmeric and black pepper, then beat until frothy.

Start the filling - Heat 1 teaspoon of oil in a 6-inch pan. Add the cumin seeds and, once they begin to sputter, add the garlic and green chilli. Sauté for 30-60 seconds.

Cook the mushrooms - Add the onion, mushrooms and optional bell pepper. Sauté over slightly high heat until the vegetables are cooked and the mushrooms are nicely roasted. Add the coriander leaves, mix well and transfer everything to a small plate.

Cook the eggs - Add the remaining oil to the same pan and reduce the heat to medium. Pour in the beaten eggs.

Add the mushroom filling - Cook until the eggs are almost set but still slightly runny on top. Spread the roasted onion and mushroom mixture over the eggs.

Flip and finish - Flip the omelette and cook the other side until the eggs are completely cooked. Transfer to a plate and sprinkle with dried herbs, if using.

Serve - Serve hot with toasted bread, or roll the omelette in roti or a tortilla. It can also be served as a side with a meal.