If you’re a big fan of mushrooms, then you’ll love this simple portobello mushroom omelette. Portobello mushrooms have a rich, savory flavor that adds depth and complexity to any dish.
Not to mention they’re a great source of protein, fiber, and vitamins. They’re also low in calories and carbohydrates, making them an excellent choice for anyone who wants a filling breakfast without feeling weighed down.
This portobello mushroom omelette is a rich and delicious way to elevate your breakfast while keeping it nutritious. Pair it with spinach and garnish with parsley and it’ll be the meal that will get you out of bed ready to take on the day.
Mushrooms retain a lot of moisture, so it’s very important that the portobello mushrooms are cooked separately before being added to the eggs. If you skip this step, you risk having them undercooked and a chewy omelette as a result. Trust me, that’s not what you want!
When flipping your omelettes, using a rubber spatula is a must! The flexibility it offers makes it easy to manipulate and reduces the casualties of crumbled omelettes. This is especially useful when it comes to the delicate process of folding the omelette. You have a better chance of keeping the omelette intact when you use a rubber spatula.
What You Need To Make a Portobello Mushroom Omelette
When choosing your mushrooms, I recommend picking medium to large portobello mushrooms. Look for mushrooms that are firm, plump, and have a clean end. Clean them properly and remove the stems before slicing them.
I use Swiss cheese in this recipe, but feel free to swap the cheese out with another one you prefer more.
- Olive oil
- Portobello mushroom
- Swiss cheese
- Salt and pepper
How To Make a Portobello Mushroom Omelette
Saute the portobello mushrooms: Heat one tbsp of olive oil over medium-high heat in a small skillet. Add the sliced portobello mushrooms and cook for 5 minutes or until golden brown. Once cooked, set the mushrooms aside on a plate.
Whisk the eggs: Crack 2-3 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.
Cook the eggs: Using the same skillet as before, spread the remaining tbsp of olive oil all over the bottom of the skillet and heat over medium heat. Pour in the egg mixture and let it cook for a minute or until the bottom starts to set.
Add the filling: Start by adding the sliced swiss cheese to one-half of the omelette. Next, add the sauteed portobello mushroom.
Let it cook until the edges start to firm and a skin starts to form, 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. Sprinkle some parsley overtop and enjoy!
Can you overcook portobello mushrooms?
No! It’s very difficult to overcook these mushrooms in general because of the heat-stable polymer it contains. They may get a little more firm after a certain amount of time overheating, but the center will remain tender. Though I doubt you’d want to spend more time cooking.
What protein could I add to my omelette?
If you’re looking to up the protein even more, try adding bacon bits, diced ham, or crumbled sausage to the omelette, or have it on the side! If you’d like to keep it vegetarian, tofu is a great option.
Do you flip an omelette before folding it?
You can if you want to, but I personally don’t think it’s necessary. If anything, you’re just complicating things. If your omelette is looking runny on top, you can give the skillet a gentle tilt to allow any uncooked egg to fill the empty spaces. This will allow it to cook faster.
Portobello Mushroom Omelette
- 2 tbsp olive oil
- 3 large eggs
- 1 medium-sized portobello mushroom sliced
- ½ cup Swiss cheese grated
- ¾ tbsp chopped parsley plus more for garnish
- Salt and pepper to taste
- In a small skillet, heat 1 tbsp of olive oil over medium-high heat.
- Add the sliced portobello mushroom and saute until golden brown. Set aside on a plate.
- In a small bowl, add the eggs, parsley, salt, and pepper. Beat until well combined.
- In the same skillet, spread the remaining olive oil to coat the bottom and sides evenly, and heat over medium heat.
- Pour the egg mixture into the skillet and let sit for a minute.
- On one half of the egg, add the grated Swiss cheese followed by the sauteed portobello mushroom.
- Cook until the bottom starts to set and a skin forms.
- Using a rubber spatula, lift the edges of the omelette, folding the untopped side over the other.
- Let cook for a minute longer before sliding the omelette onto a plate.
- Garnish with parsley and serve immediately.
Here are a few other recipes you might enjoy!
- Taco Omelette
- Reuben Omelette
- Pesto Omelette
- Cheesy BBQ Pulled Pork Omelette
- Chili Cheese Omelette
- Spinach & Feta Cheese Omelette
- Mushroom Eggs Benedict
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.