Mushroom Omelet

Omelets are easy to prepare and an excellent way to use a very common ingredient, such as eggs, to cook a main course. In this version with fresh mushrooms.

Ingredients (for 2)

  • 4 eggs
  • 2 cups champignon mushrooms
  • 1/4 cup milk
  • 1 tsp marjoram
  • 2 tbsp olive oil
  • salt & black pepper


  • Wash the mushrooms thoroughly, remove any black dots from the stems and slice them
  • Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
  • Beat the eggs in a bowl and add milk, marjoram, a pinch of salt and black pepper; stir to combine
  • Heat the olive oil and add the sliced mushrooms; sauté at medium heat for 5-6 minutes, stirring regularly
  • Spread the mushrooms evenly over the bottom of the pan and pour in the eggs
  • Cook at low heat for a couple of minutes, until base and edges are set
  • Fold over, cook for two minutes more and serve immediately

Tips from the Chef

You can use dried mushrooms (keep them in warm water for 2-3 hours before using) or, even better, Porcini mushrooms