Mushroom and Onion Omelette
ContinentalBreakfastDesi eggsEasy
A soft omelette with golden mushrooms and sweet onion — an earthy, satisfying breakfast made with mushrooms from the local market.
Prep time8 min
Cook time10 min
Total time18 min
Servings1
Ingredients
- 3 eggs
- 1 cup mushrooms, sliced
- 1 small onion, sliced
- 1 tbsp butter
- 1/2 tsp salt
- Black pepper to taste
- 1 tbsp fresh coriander or parsley, chopped
Method
- Melt half the butter and fry the mushrooms on medium-high heat for 3–4 minutes until golden. Set aside.
- In the same pan, fry the onion in the remaining butter until soft.
- Add the mushrooms back, then pour in the whisked eggs seasoned with salt and pepper.
- Cook for 2–3 minutes until the omelette is almost set, then fold in half.
- Sprinkle with coriander or parsley and serve hot with toast.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)14 g
Fat (estimate)17 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Fry the mushrooms without crowding the pan so they brown instead of steaming. Food safety: cook the omelette until fully set. Allergens: contains egg and milk (butter). Substitute: use button mushrooms or oyster mushrooms, or add a handful of spinach.