Fluffy Mushroom and Egg Omelette
The Perfect Brunch: A Nutritious Mushroom and Egg Omelette
Imagine sitting by a sun-drenched window, chatting with a dear friend over a delightful brunch. This fluffy and nutritious mushroom and egg omelette is perfect for just such a moment! It’s a soft, flavorful, and wholesome dish that’s incredibly satisfying.
Omelette Ingredients- 3 large eggs
- 1/2 King Oyster Mushroom (or Shiitake/Oyster mushroom)
- A small amount of Bell Peppers (red, yellow, green)
- A small amount of Ham
- 1/4 Onion
Seasoning & Toppings- Pinch of salt
- Pinch of black pepper
- 2 Tbsp Oil (vegetable or olive)
- 1/2 slice Cheddar Cheese
- 2 Tbsp Mozzarella Cheese
- 3 Tbsp Store-bought Spaghetti Sauce
- 1 small Tomato (or a bit of ripe tomato)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp Oil (vegetable or olive)
- 1/2 slice Cheddar Cheese
- 2 Tbsp Mozzarella Cheese
- 3 Tbsp Store-bought Spaghetti Sauce
- 1 small Tomato (or a bit of ripe tomato)
Cooking Instructions
Step 1
Begin by preparing your omelette fillings. Finely dice the bell peppers, onion, and ham into small, even cubes (about 1cm). Gently wash the King Oyster mushrooms and tear them into bite-sized pieces. Their chewy texture is wonderful in omelettes. If you’re using other mushrooms, prepare them similarly. Crack the 3 eggs into a bowl, add a pinch of salt and pepper, and gently whisk them together until just combined. Avoid over-whisking to prevent too much air from entering, which can make the omelette tough.
Step 2
In a small saucepan, add about 3 tablespoons of your favorite store-bought spaghetti sauce. Heat it gently over low heat until warm. If you have a fresh tomato, you can halve a cherry tomato or finely chop about 1/4 of a ripe tomato and add it to the sauce for a fresher, brighter flavor.
Step 3
Heat 1 tablespoon of oil in a non-stick skillet over medium-low heat. Let the oil heat for about a minute until it shimmers, ensuring the pan is well-coated. Add the diced onion and ham first, and sauté until the onion becomes translucent. Then, add the prepared mushrooms and season with a little salt and pepper. Sauté for another 1-2 minutes. It’s important not to overcook the mushrooms; they should remain slightly firm and retain their moisture to avoid becoming chewy and losing flavor. King Oyster mushrooms cook quickly and become delightfully tender.
Step 4
Push the sautéed mushroom and vegetable mixture to one side of the skillet. Pour about 1/3 of the whisked egg mixture into the empty space of the pan. As the egg begins to set (about 70% cooked), use a spoon or spatula to gently stir and mix the egg with the mushroom and vegetable filling. This helps to distribute the ingredients evenly throughout the omelette.
Step 5
Gently push the egg and filling mixture back to one side. Add a little more oil to the empty part of the skillet. Pour in the remaining 2/3 of the egg mixture, tilting the pan to create a thin, even layer. Cook this layer like you would an omelette base, until it’s about halfway set. This will form the outer layer of your omelette.
Step 6
When the egg base is almost set, sprinkle the prepared cheddar cheese (torn or chopped) and mozzarella cheese evenly over the mushroom and vegetable mixture that’s sitting on one side of the pan. The melting cheese will add a wonderful richness.
Step 7
Once the omelette is golden brown and the cheese is melting nicely, carefully use a spatula to fold the omelette in half, enclosing the mushroom and vegetable filling. Gently slide the omelette onto a serving plate. Let it rest for a moment to allow the cheese to fully melt and the flavors to meld.
Step 8
Finally, spoon the warm spaghetti sauce over the top of the finished omelette. Garnish with a slice of fresh tomato if desired for a beautiful presentation. Enjoy your delicious homemade brunch omelette!
