Jamie Oliver Mushroom Omelette is made with fresh mushrooms, free-range eggs, a knob of unsalted butter, a drizzle of olive oil, and a pinch of sea salt and black pepper. This easy and fluffy Mushroom Omelette recipe creates a delicious breakfast that takes about 15 minutes to prepare and can serve only one person.
Try More Jamie OliverRecipes:
- Jamie Oliver Stuffed Mushrooms
- Jamie Oliver Mushroom And Chicken Risotto
- Jamie Oliver Bacon Mushroom Pasta
Jump to Video
Print Recipe💛 Why You’ll Be Glad You Tried This Mushroom Omelette Recipe
- Quick and Easy: This recipe is simple to follow and can be made in under 15 minutes, perfect for busy mornings or quick dinners.
- Delicious Flavor: The combination of fresh mushrooms and eggs creates a rich and satisfying taste.
- Customizable: You can easily add your favorite ingredients like cheese or herbs to make it your own.
- Healthy Choice: Using fresh, free-range eggs and mushrooms makes this a nutritious meal option.
- Minimal Ingredients: With only a few ingredients, this recipe is budget-friendly and great for when you have limited supplies.
🥚 Jamie Oliver Mushroom Omelette Ingredients
- 2 large free-range eggs
- 1 small knob of unsalted butter
- 2 or 3 field-type mushrooms
- Olive oil
- A pinch of sea salt and black pepper
- 1 small handful of grated Cheddar cheese (optional)
🍳 How To Make Jamie Oliver Mushroom Omelette
- Prepare the Ingredients: Crack the eggs into a mixing bowl. Add a pinch of sea salt and black pepper. Beat the eggs well with a fork.
- Cook the Mushrooms: Quarter or roughly chop the mushrooms. In a frying pan, heat a small knob of butter and a drizzle of olive oil over high heat. Add the mushrooms and season with a pinch of salt and pepper. Fry the mushrooms, tossing them around until they turn golden.
- Make the Omelette: Reduce the heat to medium. Pour the beaten eggs over the cooked mushrooms, spreading the mixture evenly in the pan. When the omelet begins to firm up but still has a bit of raw egg on top, sprinkle over the grated Cheddar cheese if you like.
- Finish and Serve: Use a spatula to ease around the edges of the omelet, then fold it in half. When it starts to turn golden brown underneath, remove the pan from the heat. Slide the omelette onto a plate and serve it hot.
💭 Recipe Tips
- Proper Mushroom Preparation: Clean the mushrooms gently with a damp paper towel instead of washing them to avoid sogginess.
- Butter and Oil Combination: Using both butter and olive oil prevents the butter from burning and adds extra flavor.
- Even Cooking: Spread the mushrooms evenly in the pan before adding the eggs to ensure even distribution.
- Cheese Timing: Add the grated Cheddar cheese just as the omelette starts to set but still has some uncooked egg on top for the perfect melt.
🥗 What To Serve With Mushroom Omelette?
Mushroom Omelette goes well with a fresh garden salad, toasted bread, roasted tomatoes, or avocado slices. It also can be served alongside hash browns, sautéed spinach, fruit salad, or a dollop of Greek yogurt for a healthy and filling breakfast.
🎚 How To Store Leftovers Mushroom Omelette?
- Refrigerate: Store the omelette in an airtight container in the refrigerator for up to 2 days.
- Freeze: Wrap the omelette tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Mushroom Omelette?
- In The Oven: Preheat the oven to 180°C (350°F). Place the omelette on a baking sheet and cover it with foil. Heat for about 10 minutes or until warm.
- In The Microwave: Place the omelette on a microwave-safe plate. Cover with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes or until hot.
- On the Stove: Heat a non-stick pan over medium heat. Place the omelette in the pan and cover with a lid. Heat for 3-5 minutes or until warm, flipping halfway through.
FAQs
How Can I Make The Omelette Fluffier?
To make the omelette fluffier, beat the eggs well and add a tablespoon of milk or water before cooking.
Can I Add Other Vegetables To The Omelette?
Yes, you can add vegetables like bell peppers, spinach, or onions. Just make sure to cook them before adding the eggs.
How Do I Prevent The Omelette From Being Too Dry?
Cook the omelette on medium heat and remove it from the pan as soon as it starts to turn golden brown underneath.
What If I Don’t Have A Spatula To Fold The Omelette?
You can use a fork or a wooden spoon to carefully fold the omelette in half.
How Do I Know When The Omelette Is Done?
The omelette is done when the eggs are set and the bottom is golden brown.
More Jamie Oliver Recipes:
- Jamie Oliver Steak And Mushroom Pie
- Jamie Oliver Mushrooms On Toast
- Jamie Oliver Mushroom Shawarma
Jamie Oliver Mushroom Omelette Nutrition Facts
- Calories: 250
- Total Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 370mg
- Sodium: 400mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 15g
Jamie Oliver Mushroom Omelette
Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:British Courses:Breakfast Recipe Keys:MMushroom Omelette
Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:1 servingsCalories:250 kcal Best Season:Suitable throughout the year
Description
Jamie Oliver Mushroom Omelette is made with fresh mushrooms, free-range eggs, a knob of unsalted butter, a drizzle of olive oil, and a pinch of sea salt and black pepper. This easy and fluffy Mushroom Omelette recipe creates a delicious breakfast that takes about 15 minutes to prepare and can serve only one person.
Ingredients
Instructions
- Prepare the Ingredients:Crack the eggs into a mixing bowl. Add a pinch of sea salt and black pepper. Beat the eggs well with a fork.
- Cook the Mushrooms:Quarter or roughly chop the mushrooms. In a frying pan, heat a small knob of butter and a drizzle of olive oil over high heat. Add the mushrooms and season with a pinch of salt and pepper. Fry the mushrooms, tossing them around until they turn golden.
- Make the Omelette:Reduce the heat to medium. Pour the beaten eggs over the cooked mushrooms, spreading the mixture evenly in the pan. When the omelet begins to firm up but still has a bit of raw egg on top, sprinkle over the grated Cheddar cheese if you like.
- Finish and Serve:Use a spatula to ease around the edges of the omelet, then fold it in half. When it starts to turn golden brown underneath, remove the pan from the heat. Slide the omelette onto a plate and serve it hot.
Notes
- Proper Mushroom Preparation:Clean the mushrooms gently with a damp paper towel instead of washing them to avoid sogginess.
- Butter and Oil Combination:Using both butter and olive oil prevents the butter from burning and adds extra flavor.
- Even Cooking:Spread the mushrooms evenly in the pan before adding the eggs to ensure even distribution.
- Cheese Timing:Add the grated Cheddar cheese just as the omelette starts to set but still has some uncooked egg on top for the perfect melt.
Keywords:Jamie Oliver Mushroom Omelette
