Herb Omelet With Sautéed Mushrooms Recipe

Name: Herb Omelet With Sautéed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp finely chopped fresh flat-leaf parsley; 2 tbsp finely chopped chervil; 2 tbsp finely chopped chives; 2 tbsp finely chopped tarragon; 3 tbsp butter; 2 tbsp olive oil; 8 oz cremini mushrooms, halved; 2 tsp finely grated lemon peel; 1 tbsp lemon juice; 12 None eggs

Servings: persons

1
Combine herbs in a small bowl.
2
Heat 1 tbsp each of the butter and oil in a large skillet on high heat. Add mushrooms; cook, stirring, 5 mins. Stir in 2 tbsp of the water; cook until water evaporates and mushrooms are tender. Transfer mushrooms to a bowl. Stir in lemon peel and juice and 2 tbsp of the herb mixture. Cover to keep warm.
3
Gently whisk eggs and 1/3 cup water in a large bowl. Whisk in remaining herb mixture.
4
Heat 1/2 tbsp of the remaining butter and 1 tsp of the remaining oil in a medium skillet on medium heat. When butter mixture bubbles, pour a quarter of the egg mixture into pan. Cook, tilting pan, until egg is almost set. Tilt pan backwards and fold omelet in half. Cook 30 seconds then slide onto serving plate. Repeat, wiping out pan before each addition to make a total of four omelets.
5
Serve omelets topped with sauteed mushrooms.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp finely chopped fresh flat-leaf parsley, 2 tbsp finely chopped chervil, 2 tbsp finely chopped chives, 2 tbsp finely chopped tarragon, and more.

Yes, Herb Omelet With Sautéed Mushrooms falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Omelet With Sautéed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions