5 min
Easy
200 kcal
Quick, simple, and full of flavor, a mushroom omelet is perfect for a last-minute meal or a light lunch. With just a few eggs and some mushrooms you can make a tasty dish in minutes — serve it alongside a green salad.
Ingredients
– Serves: 4
– Eggs: 8
– Mushrooms: 300 g
– Garlic: 2 cloves
– Chives: a few sprigs
– Parsley: a few stems
– Butter: a little
– Salt: a pinch
– Black pepper: a pinch
Preparation
Total time: 15 min
Prep: 5 min
Cook: 10 min
1. Prepare the mushrooms
Rinse the mushrooms briefly under cold water, pat them dry, and cut them into large pieces. Melt a knob of butter in a pan and sauté the thinly sliced garlic for about 2 minutes. Add the mushrooms and cook for roughly 3 minutes, then stir in the washed, finely chopped parsley at the end.
2. Prepare the eggs
Beat two eggs with a fork for a few seconds — stop as soon as they start to froth. Mix in the chopped chives, then season with salt and pepper.
3. Cook the omelet
Melt another small knob of butter in a small skillet and pour in the beaten eggs. Using a fork, pull the liquid from the edges toward the center without scraping the pan’s bottom so the omelet can begin to set. Spoon some of the cooked mushrooms into the center of the skillet.
4. Finish
When the omelet has mostly set, fold the top edge down toward the center and do the same with the bottom edge. Flip the omelet and cook it to your preferred doneness.
Service
Serve immediately while hot with a green salad, and top the omelet with the remaining mushrooms.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.