There’s not a morning that goes by where I don’t have an omelette. It’s a delectable, quick, and nutritious meal that never gets old. You can stuff it however you like, depending on your mood that day! The other day, I made this mushroom tomato omelette and it’s quickly becoming my new favorite.
The ripe, juicy cherry tomatoes mixed with the meaty button mushrooms form such a delectable combination of flavors. I like to pair it with a ciabatta bun and pick up any fallout with the bun.
It’s important to cook the mushrooms before adding them to the eggs so that they release all of their moisture. If you decide to skip this step, you risk making a soggy omelette and you don’t want that!
Pan size matters! Make sure you have the right size pan (8-9 inches) to cook up an omelette. Too big a pan and your omelette will come out thin, risking the integrity of the omelette. Too small, and the omelette will be too thick to fold. A non-stick pan will also help ease the flipping.
What You Need To Make a Mushroom Tomato Omelette
The ingredients you need to make this omelette recipe are typical of any other omelette, plus mushrooms, tomatoes, and herbs for garnish.
If you can’t find cherry tomatoes or button mushrooms that I use, that’s alright! There are so many different kinds of tomatoes and mushrooms, any will do.
I actually like to mix button mushrooms with baby portobello mushrooms at times to enhance the flavor. The same applies to the cheese.
- Button mushrooms
- Cherry tomatoes
- Salt and pepper
- Flat leaf parsley
- Provolone cheese
- Olive oil
How To Make a Mushroom Tomato Omelette
Whisk the eggs: Crack 3-4 eggs in a small bowl. Add salt and pepper to taste, as well as parsley. Beat the eggs until well blended and air bubbles form.
Prepare the vegetables: Wash and dry your mushrooms, then slice. Do the same with the cherry tomatoes, slicing them in half.
Saute the vegetables: In a small skillet, heat one tbsp of olive oil over medium-high heat and add the sliced mushrooms. Cook until golden brown before adding the cherry tomatoes. Cook until softened. Stir in the basil and pepper and set the filling aside.
Cook the eggs: Using the same skillet, pour in the eggs. Let it cook until the bottom starts to set.
Add the filling: Start by adding the provolone cheese, followed by the mushroom and tomato filling on one half of the omelette, leaving out some filling for garnish.
Let it cook until the edges start to firm, at which point you can gently fold the other half of the omelette over the filling using a rubber spatula. Cook for another 1-2 minutes.
Garnish and serve: Slide the omelette onto a serving plate and spoon over the rest of the filling. Sprinkle some parsley overtop.
What cheese other than provolone can I use?
If you don’t want to use provolone, I suggest you swap it with cheddar or mozzarella—whichever you prefer.
Should I saute the veggies before adding them to an omelette?
Personally, I think omelettes taste best when the veggies are cooked first. However, if you prefer a crunchier consistency, you can add them uncooked. I wouldn’t recommend leaving your mushrooms raw though!
Should the eggs be cold before making an omelette?
Eggs that are at room temperature will generally cook faster than eggs that are cold from the refrigerator. Whether they are cold or room temperature, they still make great-tasting omelettes.
Mushroom Tomato Omelette
- 2 tbsp olive oil divided
- 3-4 eggs
- 3-4 button mushrooms sliced
- 1 handful of cherry tomatoes halved
- 1 tbsp chopped basil
- Salt and pepper to taste
- 1 tbsp chopped flat-leaf parsley
- ¼ cup provolone cheese thinly sliced
- In a small bowl, beat together the eggs, parsley, salt, and pepper to taste until everything is well combined.
- Slice tomatoes and mushrooms.
- Heat 1 tbsp of oil in a small skillet or omelette pan over medium-high heat.
- Add the mushrooms and cook for 4-5 minutes or until golden brown.
- Add tomatoes and cook for 1-2 minutes or until they start to soften.
- Stir in the basil and pepper to taste and set aside on a plate.
- In the same pan, heat the remaining oil over medium-low heat and add the egg mixture; let it cook until the bottom forms a skin.
- Lay the provolone cheese over half the omelette, followed by the mushroom and tomato filling, leaving some aside for topping.
- Cook until the edges of the omelette are set and the top is no longer runny.
- Using a rubber spatula, lift the edges of the omelette and carefully fold the other half over the filling. Cook for another 1-2 minutes.
- Transfer the omelette to a serving plate and spoon over the rest of the filling.
- Garnish with some parsley and serve immediately.
Here are a few other recipes you might enjoy!
- Greek Omelette
- Chicken Omelette
- Pesto Omelette
- Sun-Dried Tomato Omelette
- Spinach & Goat Cheese Omelette
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.