Mushroom and Parsley Omelet

Name: Mushroom and Parsley Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: France
Ingredients: 6 eggs (large); 250 g of button mushrooms (sliced); 25 g of butter (unsalted); 1 tbsp of olive oil; 1/2 bunch of parsley (fresh, chopped); 2 pinches of salt; 2 grinds of black pepper (ground)

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This mushroom omelet recipe strikes a perfect balance between the softness of beaten eggs and the woodsy flavor of mushrooms browned in butter. Ideal for a quick lunch or a simple weeknight dinner, it goes well with a crisp green salad and a slice of toasted bread.

Total time: 20 min
Prep: 10 min
Cook: 10 min
Difficulty: Easy
Per person: €1.90

By the CookinBreak team

Ingredients 7

servings

Estimated cost €3.80

Equipment

Mixing bowlfor beating the eggs
Forkfor beating without making foam
Cast-iron skillet24 to 26 cm diameter
Flexible spatulafor drawing in the edges

Instructions

Tap a number to check off the step, and a time to start a timer.

Clean the button mushrooms with a damp cloth, trim off the earthy end of the stem, then slice them into even slices about five millimeters thick.

Heat the olive oil and a knob of butter in your cast iron skillet over high heat. Add the mushroom slices without overlapping them and let them brown for five to six minutes until all their moisture has evaporated.
Crack the eggs into a mixing bowl, season with the salt and black pepper, then beat vigorously with a fork for forty seconds to combine the whites and yolks without incorporating too much air.
Add the rest of the butter to the skillet with the browned mushrooms, lower the heat to medium-low, then pour the beaten eggs over the entire surface of the skillet.
Immediately sprinkle half of the chopped fresh parsley over the still-liquid eggs. With the spatula, gently draw the cooked edges toward the center while tilting the skillet to let the raw egg flow underneath.
Cook over low heat for three to four more minutes until the bottom is set and the top is still shiny and soft.
Remove the skillet from the heat, sprinkle with the rest of the fresh parsley and serve right away, straight from the skillet, with toasted country bread.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Chocolate Truffles

15 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

370kcal

Protein23 g25%
Carbs2 g2%
Fat30 g73%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the omelet from turning watery, brown your mushrooms over high heat first so all their moisture evaporates. Then lower the heat before adding the eggs to keep the cooking gentle and the center tender.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the eggs becomes spongy and watery after thawing.

Storage : How long does it keep?

The omelet loses its tender texture and becomes rubbery. Risk of bacterial growth if stored improperly.

Making ahead : Can you make it the day before?

Yes

Chop the parsley and slice the mushrooms. Beat the eggs just before cooking.

Reheating : How do you reheat it?

Microwave on medium power (500-600W) for 30-60 seconds. The texture may become slightly rubbery. Or in a skillet over low heat (2-3 minutes) with a lid to reheat evenly.

Variations

Cheese version: add a handful of shredded Gruyère or aged Comté over the eggs before the end of cooking.
Woodland version: replace half of the button mushrooms with oyster mushrooms or fresh chanterelles.
Garlic version: sauté a finely chopped garlic clove with the parsley in the butter just before pouring in the eggs.

Mistakes to avoid

Washing the mushrooms under a stream of water, because they soak up liquid and turn soft when cooked.
Cooking the eggs over too high heat, which dries out the base and gives a rubbery texture.
Salting the mushrooms at the start of sautéing, because salt draws out their water too quickly and prevents browning.

Frequently asked questions

How do you get a really soft omelet?

Lower the heat as soon as you pour the eggs into the pan. Gently draw the set edges toward the center with a spatula and stop cooking as soon as the top is still moist and soft.

Do you need to peel button mushrooms?

No, there is no need to peel fresh, firm button mushrooms. Simply rub the caps with a clean damp cloth or a soft brush, then trim the base of the stem.

Can I use frozen mushrooms?

Yes, but toss them straight from the freezer into a very hot pan with no fat. Let all the released water evaporate before adding the butter and continuing the recipe as usual.

What type of pan works best for this?

A good-quality nonstick pan or a well-seasoned cast iron skillet ensures the egg does not stick to the bottom and lets you serve the omelet whole without tearing it.