Fluffy mushroom omelette Recipe

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  • Healthy
  • Nut-free






15 min


15 min

Nutrition per portion

Calories 605 kCal 30%
Fat 58g 83%

Make a souffle-style omelette with this easy breakfast recipe. Extra-tasty with cream cheese and fresh parsley


  • About 60g (2oz) butter
  • 1tbsp olive oil
  • 250g (8oz) portabellini mushrooms, wiped clean
  • 4 eggs, separated
  • Salt and ground black pepper
  • 4tbsp cream cheese
  • Handful of fresh parsley leaves
  • Toast, to serve (optional)


  • Set the grill to hot. Melt half the butter with 1tsp of the oil in a large frying pan and add the mushrooms, stalks down. Cook over a medium heat for about 5 mins, then turn them over and cook for another 3-5 mins.

  • Meanwhile, whisk egg whites in a large bowl until stiff. Beat the egg yolks with 2tbsp of warm water until thick; fold them into the whites with seasoning.

  • Heat half the rest of the butter and 1 tsp oil in a small omelette pan (with heatproof handle). Spoon in half the egg mixture and cook for a couple of minutes until just beginning to brown underneath.

  • Pop the pan under the grill and let the mixture rise.

  • Spoon 2tbsp of cream cheese on top, add half the mushrooms and sprinkle with parsley leaves. Fold in half as you turn it out on to warm plate.

  • Wipe the pan clean and make a second omelette, as above. Serve with toast, if you like.

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Top Tip

If you prefer, you can just make one large omelette.