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Fast and tasty
Omelet on cream with wild mushrooms

Creamy Wild Mushroom Omelet

Fluffy, appetizing, and a breakfast the whole family will love! This mushroom omelet comes together fast, which makes it a great morning dish: tasty, light, yet very filling. It's especially good when fresh wild mushrooms are in season.

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Mushrooms

200

Onion

Cream

Vegetable oil (for frying)

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 53 % 10 g

Carbohydrates 16 % 3 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a mushroom omelet? Gather your ingredients. I used wild mushrooms. Clean the fresh wild mushrooms, chop them, and boil them in water for about 20 minutes. Then drain them in a colander and let the water run off. You can do this ahead, the day before. You can also freeze the boiled mushrooms and just thaw as much as you need. Cremini or button mushrooms only need a rinse.
Step 2:

Peel the onion, rinse it in cold water, and chop it finely.
Step 3:

Heat a skillet, pour in a little vegetable oil, and sauté the chopped onion until translucent. Keep the heat low so the onion doesn't burn.
Step 4:

Add the boiled mushrooms to the pan. Fry everything together for 5 to 7 minutes over medium heat, stirring, until the excess liquid cooks off.
Step 5:

In a separate bowl, whisk together the eggs, cream, salt, and a little seasoning. Use whatever spices you like or have on hand.
Step 6:

Whisk everything until smooth.
Step 7:

Pour the egg mixture over the mushrooms and cover the pan with a lid. At this point you can add some fresh chopped herbs to the omelet. Keep the heat low and cook the omelet, covered, for about 10 minutes. The eggs should set completely, with no runny spots left. Serve the mushroom omelet right away. Enjoy!

You can swap the cream in this omelet for milk, kefir, sour cream, or mayonnaise. And you can sprinkle the finished omelet with green onion, which pairs beautifully with the mushrooms.
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
The cream here can be any fat content, but keep in mind that the richer the dairy you use, the more calories the dish will have.
Fry with an oil that has a high smoke point! Every oil is only good up to a certain temperature, its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whether you're baking, pan-frying, or grilling, use an oil with a high smoke point. The most common are refined sunflower, olive, and grapeseed oil.