Mushroom and Herb Omelette Recipe
French mushroom omelette is a classic breakfast or quick dinner you’ll find in many Parisian bistros. It’s delicate, slightly moist in the center, and full of herbal aroma. It’s a bit like an Italian frittata, but thinner and cooked for a shorter time.
This omelette combines the simplicity of French bistro cooking with aromatic herbs and sautéed mushrooms, giving you a dish that feels restaurant-worthy yet comes together in just a few minutes.
Chef's tips
Use very fresh eggs and don’t overcook the omelette—its center should stay slightly creamy for the best texture. A non-stick pan and a flexible spatula make folding and sliding the omelette onto the plate much easier.
How to serve
Serve with crusty bread, a small green salad with a light vinaigrette, or sliced tomatoes with olive oil and salt. It also works well as a light lunch with a bowl of clear soup on the side.
Ingredients
- egg medium - 3 pieces
- button mushrooms thinly sliced - 80 g
- butter - 15 g
- milk optional, for fluffiness - 1 tablespoon
- chives chopped - 1 tablespoon
- flat-leaf parsley chopped - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Clean the mushrooms with a damp paper towel or rinse briefly and dry, then slice them thinly.
- In a small pan (about 20 cm), melt half of the butter over medium heat. Add the mushrooms, a pinch of salt and pepper. Sauté for 4–5 minutes, stirring, until they soften, most of the moisture evaporates, and the edges are lightly browned.
- In a bowl, whisk the eggs with the milk (if using), then add salt and pepper. Mix with a fork or whisk just until combined; do not beat until foamy.
- Add the chopped chives and parsley to the eggs and stir to combine.
- In the same pan, push the mushrooms to one side or transfer them to a small plate. Add the remaining butter and melt over medium heat.
- Pour the egg mixture into the pan, tilting it slightly so the eggs spread evenly. Cook for 1–2 minutes, gently lifting the edges with a spatula and tilting the pan so the uncooked egg runs underneath.
- When the top of the omelette is still slightly moist but no longer runny, spread the mushrooms over one half of the omelette.
- Using a spatula, fold the omelette in half to cover the mushrooms. Cook for another 30–60 seconds, until the center is just set but still tender.
- Slide the omelette onto a plate, trying not to break it. Serve immediately.
Storage
No storage information available for this dish.
I like to keep the herbs quite generous in this omelette—they brighten the flavor and make the dish feel fresh, even when you’re cooking with simple pantry ingredients.
