Mushroom Omelette with Camembert

5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 164 kcal


  • 200 g Mushrooms brown
  • 150 g King oyster mushrooms
  • 2 Pc. Spring onions fresh, cut
  • 6 piece Free range eggs
  • 150 g Camembert 70% F.i.Tr.
  • Salt from the mill
  • Black pepper from the mill
  • Butaris (clarified butter)
  • 1 tablespoon Chives freshly cut into rings


  • Clean the mushrooms and cut into bite-sized pieces. Clean the spring onions and cut into 3 mm rings. Cut the cheese into 1 cm cubes. Whisk three eggs at a time and season with salt.
  • Fry the mushrooms over high heat in Butaris for approx. 3 minutes while stirring. Add onions and fry for another 2 minutes over medium heat. Season to taste with salt, pepper and chives. Put the mushrooms on a plate. Wipe the pan out a little, heat the Butaris, add the eggs and let them set slightly over a medium heat. Spread half of the mushrooms on top and let them set for another 1-2 minutes. Spread half of the cheese cubes on one half of the omelette, fold together and fry in about 2 minutes to the end. Repeat the process and serve.


Serving: 100gCalories: 164kcalCarbohydrates: 1.3gProtein: 7.5gFat: 14.3g
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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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