Packed with nutrients and health benefits, this tasty oyster mushroom omelette is filled with juicy and tender oyster mushrooms that complement the rich sweetness of caramelized onions. Whether you’re looking for a new vegetarian breakfast recipe or want a new way to eat eggs, this breakfast recipe fits the bill.
Mushrooms in general are about 80-90% water, so you’ll want to cook them separately to get rid of as much moisture as possible and let them develop some rich flavor as they cook. Skipping this step could result in a soggy omelette, and who really likes anything soggy?
Oyster mushrooms can dry out easily though, so add a little more butter than you normally would. As they cook, they will absorb the flavor and naturally lose the excess oil anyway.
What You Need To Make a Oyster Mushroom Omelette
The beauty of this recipe is it has a very short grocery list, much of which may already be in your pantry like butter, salt, and pepper.
If you’re not a fan of butter, you can also use olive oil or any kind of cooking oil really. For the caramelized onions, you should be able to find a jar in your local grocery store; if not, grab a yellow onion and you can slow cook that in advance before making the omelette.
- Black oyster mushrooms
- Garlic clove
- Caramelized onions
- Salt and pepper
How To Make a Oyster Mushroom Omelette
Whisk the eggs: Crack 3 eggs in a small bowl. Add salt and pepper to taste and beat the eggs with a fork or a whisk until everything is well blended and air bubbles form.
Cook the filling: In a small skillet or an omelette pan, heat one tbsp of butter over medium-high heat and let it melt. Add minced garlic and cook until fragrant, about 1 minute.
Add the oyster mushrooms and cook until golden brown, 4-5 minutes. Set the filling aside on a plate.
Cook the eggs: Using the same skillet, add 1 tbsp of butter over medium heat and let it melt, spreading the butter evenly to coat the bottom. Pour in the beaten eggs and let them cook until the bottom starts to set.
Add the filling: Add the sauteed oyster mushrooms to one-half of the eggs, followed by the caramelized onions. 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 garnish with some chives. Serve and enjoy!
How do I clean oyster mushrooms?
Since oyster mushrooms grow on wood rather than in the ground, they don’t really need to be washed. If you insist on cleaning them before cooking, you can give them a gentle wipe with a damp cloth or a mushroom brush. But by all means, please do not rinse them with water or else the mushrooms become waterlogged. That’s a quick way to lose flavor!
What can I serve this omelette with?
This omelette is very light because of the oyster mushrooms, so heavier items like biscuits, tater tots, and hashbrowns are a very nice combination. If you’re feeling a little adventurous, having hot sauce or even barbeque sauce adds even more flavor to this dish.
Oyster Mushroom Omelette
- 2 tbsps butter
- 1 cup of black oyster mushrooms divided
- 1 garlic clove minced
- ½ small onion caramelized
- 2-3 eggs
- Salt and pepper to taste
- Chopped chives to garnish
- In a small bowl, beat together the eggs, salt, and pepper until well combined.
- Melt 1 tbsp of butter over medium-high heat on a small skillet or omelette pan.
- Add the garlic and cook for 1 minute until fragrant.
- Add the oyster mushrooms and cook for 4-5 minutes or until golden brown. Set aside.
- In the same skillet, melt 1 tbsp of butter over medium heat, coating the bottom of the pan evenly.
- Add the beaten eggs and cook for a minute, until the bottom starts the set.
- On one half of the omelette, add the sauteed oyster mushrooms, followed by the caramelized onions.
- Let it cook for another minute or two until the edges start to firm and the surface is no longer runny.
- With a rubber spatula, start to lift the edges of the omelette and fold the untopped half of the omelette over the filling.
- Slide the omelette onto a plate and garnish with chopped chives. Enjoy!
Here are a few other recipes you might enjoy!
- Mushroom Tomato Omelette
- Portobello Mushroom Omelette
- Shiitake Mushroom Omelette
- Spinach & Feta Cheese Omelette
- Sun-Dried Tomato Omelette
- Spinach & Goat Cheese Omelette
- Egg Beater Omelette
- Pesto Omelette
- Artichoke 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.