Jul 14 2026
Restaurants›The Booch Bar›Hamakua Mushroom Omelet Recipe

Hamakua Mushroom Omelet Recipe

Inspired by The Booch Bar
Time50m
Serves2

Local farm fresh eggs, sautéed Ali'i oyster mushrooms, kale, avocado, choice of cheddar, Swiss cheese, goat cheese, or cultured cashew cheese, served with roasted tomato salsa and choice of red rice, purple sweet potato home fries, black beans or sourdough toast (sub GF bread 1)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Omelet Ingredients

Roasted Tomato Salsa Ingredients

Side Options

Method

Omelet Preparation

  1. 1

    Sauté Vegetables

    In a skillet, heat a tablespoon of olive oil over medium heat. Add Ali'i oyster mushrooms and kale, and sauté for about 5-7 minutes until mushrooms are tender and kale is wilted. Remove from heat and set aside.

  2. 2

    Prepare Eggs

    In a bowl, whisk together the eggs with a pinch of salt and pepper until well combined.

  3. 3

    Cook Omelet

    In the same skillet, pour in the whisked eggs and let them cook for about 2 minutes, or until the edges start to set. Gently lift the edges with a spatula to allow uncooked eggs to flow to the edges.

  4. 4

    Add Filling

    Once the omelet is mostly set, add the sautéed mushrooms and kale mixture and your choice of cheese on one half of the omelet. Fold the other half over the filling and cook for an additional 1-2 minutes until the cheese is melted.

  5. 5

    Plate the Omelet

    Carefully slide the omelet onto a plate and top with sliced avocado.

Roasted Tomato Salsa Preparation

  1. 6

    Prepare Tomatoes

    Preheat the oven to 400°F (200°C). Chop tomatoes and onion, and mince garlic.

  2. 7

    Roast Vegetables

    On a baking sheet, combine chopped tomatoes, onion, and garlic. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes until slightly charred and soft.

  3. 8

    Finish Salsa

    Remove from oven and let cool slightly. Add lime juice and mix well. Set aside.

Side Preparation

  1. 9

    Cook Red Rice

    Rinse red rice under cold water, then cook according to package instructions, usually about 30-35 minutes.

  2. 10

    Prepare Purple Sweet Potato

    Peel and cube purple sweet potato. Boil in salted water for about 15-20 minutes until tender, then drain.

  3. 11

    Heat Black Beans

    In a small saucepan, heat black beans over medium heat until warmed through, about 5 minutes.

  4. 12

    Toast Sourdough Bread

    Toast slices of sourdough bread until golden brown.

  5. 13

    Optional Gluten-free Toast

    If using gluten-free bread, toast as you would regular sourdough.

More from The Booch Bar