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Oyster Mushroom Omelette

    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.

    oyster mushroom omelette

    Looking for more omelette recipes? Here are other recipes you might enjoy: Spinach & Feta Cheese Omelette, Sun-Dried Tomato Omelette, Spinach & Goat Cheese Omelette, Pesto Omelette, and Artichoke Omelette.

    Why You’ll Love This Recipe

    Simplicity: With a short grocery list and a straightforward method, this oyster mushroom omelette is a beginner-friendly dish that doesn’t skimp on taste.

    Versatility: This recipe is great for breakfast, but it also makes for a delicious, easy lunch or dinner.

    Health benefits: Packed with protein from the egg mixture and nutritional benefits from the oyster mushrooms, this dish is as good for you as it is delicious.

    Recipe Ingredients

    You’ll need the following ingredients to make this omelette with oyster mushrooms:

    ingredients to make oyster mushroom omelette

    Ingredient Notes 

    Oyster Mushrooms: For this recipe, we use black oyster mushrooms. However, feel free to experiment with other types such as king oyster mushroom or shiitake mushrooms. Just remember to cook the mushrooms thoroughly to release their moisture and enhance their flavor.

    Butter: Butter helps in browning and flavoring the mushrooms. You can also substitute it with olive oil or any other cooking oil. If using butter, opt for unsalted to better control the saltiness of the dish.

    Caramelized Onions: You can purchase pre-made caramelized onions, or make them at home by slow cooking onions on a low heat until they’re sweet and brown.

    Eggs: Use fresh eggs for the best result. When whisking, ensure that the egg mixture is well-blended and has air bubbles to achieve a fluffy omelette.

    How To Make 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.

    oyster mushrooms cooking in a skillet

    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. 

    omelette cooked in a skillet

    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.

    filling added to omelette

    Garnish and serve: Slide the omelette onto a serving plate and garnish with some chives. Serve and enjoy!

    oyster mushroom omelette served on a plate

    Recipe Tips 

    • Before adding the uncooked egg into the frying pan, make sure your pan is evenly coated with butter to avoid sticking.
    • When adding the caramelized onions and cooked mushrooms to the omelette, ensure to distribute them evenly to maintain a balanced flavor.
    • Do not overcook the omelette. Cook until the edges of the omelet start to firm, then fold over the filling. Cooking for an additional minute or two should suffice.

    Storage & Reheating 

    To store, let the omelette cool completely before transferring it to an airtight container. It will keep in the fridge for 2-3 days. To reheat, warm it in a frying pan over low heat or microwave for 1-2 minutes until heated through.

    Additions & Substitutions 

    For extra flavor and protein, you can add cottage cheese or goat cheese. Additional vegetables like bell pepper or baby bella mushrooms can also be added for an extra crunch and nutrients.

    You can substitute black oyster mushrooms with shiitake mushrooms, white button mushrooms, or even king oyster mushrooms. If you don’t have chives, you can use green onions instead. And remember, a pinch of salt and a splash of soy sauce can add an extra layer of umami.

    Recipe FAQs

    What should I serve with this healthy mushroom omelette recipe?

    This oyster mushroom omelette pairs beautifully with a fresh salad or roasted vegetables. If you’re serving it for brunch, consider a side of whole grain toast or hash browns. For a finishing touch, add a dollop of Kewpie Mayonnaise or make a quick sriracha mayo from your shrimp bowl recipe.

    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!

    Here are a few other omelette recipes you might enjoy!

    oyster mushroom omelette

    Oyster Mushroom Omelette

    Matthew Chin
    In this oyster mushroom omelette, the rich umami flavor of the oyster mushrooms paired with the sweetness of caramelized onions creates a wonderful harmony of texture and flavors. It’s light, nutritious, and delicious!
    No ratings yet
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Breakfast
    Servings 1
    Calories 431 kcal


    • 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!


    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 develop some rich flavor as they cook. Skipping this step could result in a soggy omelette.
    Oyster mushrooms can dry out easily so add a little more butter than you normally would because as they cook they will absorb the flavor and naturally lose the excess oil anyway.
    If by chance, you have a hard time finding the star ingredient of this omelette (black oyster mushrooms), you can easily substitute them for shiitake mushrooms, enoki mushrooms, or truly any other kind of mushroom! You’ll still get that earthy, meaty texture and taste the oyster mushroom provides.
    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 don’t rinse them with water or else the mushrooms become waterlogged.


    Calories: 431kcalCarbohydrates: 9gProtein: 18.7gFat: 36.4gSaturated Fat: 18.7gCholesterol: 552mgFiber: 1.8gSugar: 5.1g
    Keyword eggs, mushrooms, omelette, vegetarian
    Tried this recipe?Let us know how it was!

    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.

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