Omelette Mushroom Recipe

Prepare and sauté mushrooms

Heat a 10-inch nonstick or stainless-steel skillet over medium-high heat. Add olive oil and 1 tsp unsalted butter. When butter foams, add the sliced mushrooms in an even layer so they brown rather than steam. Let cook undisturbed for 2–3 minutes, then stir and continue to sauté 3–4 minutes until golden and liquid has mostly evaporated.

Add the chopped onion and cook 2–3 minutes until softened and translucent. Stir in the minced garlic and thyme and cook 30–45 seconds until fragrant.

Season the mushroom mixture with 1/2 tsp salt and 1/4 tsp black pepper. Transfer the cooked mushrooms to a small bowl and set aside. Wipe the skillet clean with a paper towel if necessary.

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons milk, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk until yolks and whites are fully combined and slightly frothy.

Heat the same skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams and just begins to turn pale golden. Pour the beaten eggs into the pan and let them sit undisturbed for about 20–30 seconds until the edges begin to set.

Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion around the pan for 1–2 minutes until the eggs are mostly set but still slightly glossy on top (soft curd stage).

Evenly scatter the reserved mushroom mixture across one half of the omelette. If using cheese, sprinkle grated Gruyère or cheddar over the mushrooms now so it can melt slightly.

Carefully fold the empty half of the omelette over the mushroom-filled half using the spatula. Let cook 30–60 seconds more to finish setting and melt cheese without overcooking; for a slightly creamier interior, remove from heat sooner.

Slide the omelette onto a plate seam-side down. Sprinkle chopped parsley or chives on top as garnish and serve immediately.