This shiitake mushroom omelette has a delicious mix of mushrooms, cheese, and a little kick of spice to get you going. The rich flavors of the omelette served with toast, salad, hashbrowns or any of your favorite morning sides are a great way to start your day.
Did you know that Shiitake mushrooms are considered a superfood? They’re especially good at protecting against cell damage and improving the immune system. When made in a delicious omelette, your mornings just got so much better!
Shiitake mushrooms are pretty dense, so make sure to cut them into quarters so the insides cook just as well. If you’re concerned that they might be underdone, add a little bit of water (2 tbsp should be enough) and the moisture will be absorbed into the mushroom, cooking them from the inside.
If you’re using dry shiitake mushrooms, soak them overnight and rinse them off so there isn’t any excess debris. You may also want to check the end of the stems to see the quality of the mushrooms. If they are very dark or overly fuzzy, cut them off and remove them from the rest of the mushrooms.
What You Need To Make a Shiitake Mushroom Omelette
The majority of the ingredients you’ll need for this recipe you’ll likely find in your fridge, such as cheddar cheese, olive oil, a garlic clove, eggs, and chili flakes. You can substitute the cheese, chili flakes, and olive oil with your preferred cheese, spice, and fat.
The fresh ingredients like shiitake mushrooms and chives are going to need a run to your local grocer. If you can’t find them there, feel free to check out your farmer’s market and they should have fresh mushrooms there.
Ingredients:
- Chives
- Olive oil
- Chili flakes
- White cheddar cheese
- Garlic
- Eggs
- Shiitake mushrooms
- Salt and pepper to taste
How To Make a Shiitake Mushroom Omelette
Whisk the eggs: In a large bowl, add your eggs, 1 tsp of chili flakes, and a pinch of salt and whisk until combined and bubbles form.
Cook the mushrooms: Heat a large nonstick frying pan on medium and add your oil. Once hot, add your garlic and saute for two minutes until golden. Add your mushrooms and sear until golden on the edges, stirring occasionally, about eight minutes. Once ready, remove from pan and set aside.
Cook your omelette: In the same pan, add your eggs and cook for 2-3 minutes until a skin forms.
Add your filling: On one side, add cheddar cheese, mushrooms, and salt and pepper to taste. Let cook for about two minutes until the egg solidifies. Fold it over and place on a serving plate.
Garnish and serve: Garnish with a pinch of chili flakes and chives, and serve. Enjoy!
Recipe FAQs
How can I serve this for brunch guests?
If you’re looking to serve this for guests, try doubling the recipe and potentially using a different cheese. Pecorino or gruyere are great options as they have a bolder and sharper taste. You can also garnish with arugula tossed in oil to give a nice sheen and wow your guests when they see it.
What pairs well with this omelette?
This shiitake mushroom doesn’t have an overly mushroom taste, so you can pair it with any side you like to enjoy an omelette with. It is on the meatier tasting end, so something light like a salad or fresh greens goes great, or a heavier starch like biscuits, scones, and roasted potatoes also works. I went with sourdough bread because its rich sourdough taste complements the flavourful omelette.
Shiitake Mushroom Omelette
Ingredients
- 2 tbsp olive oil
- 1 tsp chili flakes + 1 tsp to garnish
- ½ cup white cheddar cheese grated
- 1 clove garlic minced
- 3-4 eggs
- ¾ cup shiitake mushrooms quartered
- Salt and pepper to taste
- Chives for garnishing
Instructions
- In a large bowl, add your eggs, 1 tsp of chili flakes, and a pinch of salt and whisk until combined and bubbles form.
- Heat a large nonstick frying pan on medium and add your oil.
- Once hot, add your garlic and saute for two minutes until golden.
- Add your mushrooms and sear until golden on the edges, stirring occasionally, about eight minutes.
- Once ready, remove from the pan and set aside.
- In the same pan, add your eggs and cook for 2-3 minutes until a skin forms.
- On one side add cheddar cheese, mushrooms, and salt and pepper to taste.
- Let the omelette cook for about two minutes until the egg solidifies, fold, and place into a serving plate.
- Garnish with a pinch of chili flakes and chives.
- Serve and enjoy!
Notes
Nutrition
Here are a few other recipes you might enjoy!
- Mushroom Tomato Omelette
- Portobello 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.