Mushroom & Herb Omelet

There’s a good reason almost all major cuisines of the world have egg dishes they eat for fortifying snacks, lunches, brunches, and dinners. This particular fresh herb and mushroom omelet I cook for dinner and then eat for a couple of days after as lunch. It’s tasty warm, from the skillet and cold from the fridge. I garnish this one with more fresh herbs (for me a mix of basil and parsley) and serve it with a green salad with plenty of tomatoes, cucumber, avocado in a mustard vinaigrette. It’s a meal worth making at least once a week. And if you have other veggies, through them in, this is a supremely adaptable dish.

I love mushrooms for their earthy flavor and because they are the most versatile of ingredients. They add a meaty, hearty flavor to any vegetarian dish. And when cooked in an omelet like this they become quite substantial. Plus, organic mushrooms are superfood good for you. (Buy organic, if you can, mushrooms absorb all the good in soil, which means they also absorb the pesticides if they’re not organic.) You don’t need many of them either, a few ounces does the trick, making a nutritional bargain. They are very low in calories (2 ounces or 1 cup is about 15 calories). And they are among the best dietary sources of B vitamins.

This savory omelet with the added bonus and brightness of fresh herbs is great for dinner or for brunch, not to mention leftovers. It’s also elegant enough to serve at a dinner party.

Mushroom & Herb Omelet
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1/3 a large white or yellow onion (about 2/3 a cup), minced
  3. 5 large shiitake, or cremini mushrooms, rinsed briefly and wiped dry, sliced
  4. Sea salt
  5. Freshly ground pepper to taste
  6. 1 cup of fresh herbs, parsley, basil, chervil, etc.
  7. 6 eggs
  8. 1 teaspoon dried oregano
  9. 1/2 teaspoon dried thyme
  10. 1/2 teaspoon cumin
Instructions
  1. Heat the olive oil over medium-high heat in a heavy 10 or 12-inch skillet. (I like to use a well seasoned cast-iron skillet.) Add the cumin, thyme, oregano, and a teaspoon of salt. When the oil is hot, add the onions, saute until softened and almost golden, about 5 minutes, add the mushrooms, cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add the fresh herbs, stir until wilted, less than a minute.
  2. Beat the room temperature eggs in a large bowl (you can do this while the mushrooms are cooking). Add a couple of tablespoons of water to the eggs and keep beating. This will make them frothier and lighter.
  3. Pour the eggs over the mushroom, herb mixture. Distribute the eggs and the mushrooms evenly in the skillet with a spatula. Allow to cook over medium-high heat for the first few minutes. Once a few layers of egg have cooked turn the heat down to low, cook unattended about 25 minutes.
  4. After 25 minutes, flip the omelet. Be bold, if the omelet breaks in half, put it back together, once flipped. Cook for another 2-3 minutes. Remove from heat. Allow to cool for about 3 minutes. Carefully flip the omelet onto a platter, the bottom side up, chop the remaining fresh herbs and scatter over the omelet, drizzle a little olive oil over it, and serve, cutting into wedges. This is delicious whether hot, warm, or cold. Serve with a green salad.
Notes
  1. Please use all organic vegetables and pasture-raised eggs for maximum flavor and nutritional benefits.
  2. I find the eggs easier to crack and beat when they’re at room temperature.
  3. With fresh herbs, also chop or tear (if it’s basil, tear), at the last minute, right before using. For this particular dish, I used basil and parsley, but any combination of herbs you love will work nicely in this dish.
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