Mushroom Omelette …

5 from 7 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 180 kcal


  • 2 Eggs separated
  • 1 pinch Salt
  • 1 small Onion
  • 100 g Fresh mushrooms
  • 30 g Butter
  • 1 small bunch Fresh parsley
  • Black pepper from the mill
  • Salt


  • Separate the eggs and stick the yolks with salt and a little freshly grated nutmeg. Beat the egg whites until stiff. Clean the mushrooms and cut into fine slices, dice the onion and chop the parsley.
  • Mix half of the parsley into the egg yolk. Heat the butter in a pan, fry the onions until translucent, then add the mushroom slices and fry briefly. Season with pepper and salt and place half of the onion mushrooms on a plate and cover.
  • Spread the rest of the mixture in the pan, mix the egg yolk mixture with the egg whites and pour over the mushrooms. Put a lid on the pan and let the omelette set over a mild heat (it should still be a little juicy on the top).
  • Place the reserved mushrooms on one half of the omelette, fold over the other side, slide the omelette onto a warmed plate and serve sprinkled with the rest of the parsley.
  • A mushroom omelette is an extremely quick meal and Grandma also liked it when someone was sick - as a particularly light meal, but also invigorating and healthy!


Serving: 100gCalories: 180kcalCarbohydrates: 0.5gProtein: 3.2gFat: 18.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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