Vegetarian Omelette Recipe

Clean and slice

Wipe mushrooms with a damp paper towel or quickly rinse and pat dry. Trim stems if needed and slice mushrooms into 1/4-inch slices.

Heat a nonstick or stainless skillet over medium-high heat. Add 1 tsp olive oil and 1 tsp unsalted butter. When the butter foams, add the minced shallot and sauté 30 seconds until fragrant.

Add sliced mushrooms in a single layer. Let them cook undisturbed 2–3 minutes to brown, then stir and cook another 2–3 minutes until golden and any liquid has evaporated.

Add minced garlic, thyme, 1/4 tsp salt and 1/4 tsp black pepper. Cook 30–45 seconds until fragrant. Stir in chopped parsley if using. Remove mushrooms from pan to a plate and keep warm.

Crack the four eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until frothy and uniformly pale (about 30–45 seconds). The milk helps create a slightly fluffier texture.

Heat a 8–10 inch nonstick skillet over medium-low to medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Swirl to coat the pan evenly and allow the butter to melt without browning.

Pour the whisked eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so the uncooked egg flows to the edges. Repeat around the pan until the surface is mostly set but still slightly glossy on top (about 1–2 minutes).

If using cheese, sprinkle the grated cheese evenly over one half of the omelette now.

Spoon the warm sautéed mushrooms over the cheese-covered half (or directly onto one half if not using cheese).

Carefully fold the omelette in half over the filling using the spatula. Let cook 20–30 seconds more to finish setting and melt the cheese (if using).

Slide the omelette onto a plate, garnish with halved cherry tomatoes and microgreens or extra parsley if desired, and serve immediately.