For a super quick and tasty dinner and for those who always have very little time, the Omelette with Mushrooms, either fresh or frozen, is perfect.
Instead of stuffing the Omelette with Mushrooms, we have made it with mushrooms inside the eggs, creating a kind of low frittata by making 4 small ones.
The Omelette with Mushrooms are delicious in the autumn with the first mushrooms of the season, whichever variety you like, but with mixed frozen mushrooms, it’s perfect any time of year.
I use mushrooms a lot, I love the fresh ones, the recipe for stuffed mushrooms without meat is perfect, but my favorites are sautéed chanterelles and for a tasty second course you can try stewed mushrooms.
You will see that by choosing the variety of mushrooms you prefer, every recipe will be different and tasty enough to surprise everyone at the table, and then you can also cook the mushrooms the day before so you just need to beat the eggs and voilà.
Below I leave you other omelette and crepe recipes, especially autumnal ones, and then we go right after the photo to find out how to prepare the Omelette with Mushrooms!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Omelette with Mushrooms
- 8.8 oz mushrooms (mixed or your preferred variety)
- eggs (large)
- 1 clove garlic
- 1.8 oz Grana Padano cheese, grated
- 2 tbsps extra virgin olive oil
- 1 tsp chopped parsley
- 2 pinches salt
- to taste black pepper
Preparation for Omelette with Mushrooms
To prepare the Omelette with Mushrooms, first, if you are using fresh mushrooms, clean them well by removing the roots (if present) and the soil.
Use a brush or a damp paper towel, squeezed, so as not to let the mushrooms absorb water.
If you decide to use frozen mushrooms, cook them while still frozen.
Slice them if they are large or cut them in half, peel the garlic clove and sauté it in the EVO oil in a large pan.
When the oil starts to sizzle, add the mushrooms and cook them for 10 minutes, stirring often.
Salt at the end of cooking, season with ground black pepper and chopped parsley, and mix.
Beat the eggs with a fork along with a pinch of salt and grated cheese.
At this point, you can decide whether to make a single large frittata with mushrooms or 4 small ones.
If you opt for a single frittata, pour the egg mixture into the pan where the freshly cooked mushrooms are and cook.
As soon as you see the edge of the Omelette starting to dry out, gently detach it with a spatula.
Flip it decisively and cook the other side.
If you decide to make 4 individual omelettes, after beating the eggs with the cheese, also add the freshly cooked mushrooms to the bowl and mix.
Heat a small pan well with a little oil, and as soon as it starts to sizzle, pour a portion of the egg and mushroom mixture.
Cook each omelette until the edges detach, then flip it, and cook the other side for a couple of minutes.
Place each omelette on a plate, keeping them covered until you finish preparing them all.
I leave you my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to store the Frittata with Mushrooms
You can store it in the refrigerator for 1 day.
Other recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Can I use dried mushrooms?
Yes, you can use dried mushrooms by soaking them for at least 30 minutes in cold water.
Keep in mind that 20 grams of dried mushrooms correspond to 200 grams once rehydrated and cooked.
