Mushroom-and-Brie Omelet Recipe

Name: Mushroom-and-Brie Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 pound white button mushrooms, thinly sliced; 1 shallot, finely chopped; Salt and freshly ground pepper; 1 cup chicken stock or low-sodium broth; 1 tablespoon red wine vinegar; 2 tablespoons unsalted butter; 10 large eggs; 2 tablespoons milk; 4 ounces Brie cheese with rind, cut into 1/3-inch-thick slices; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

3 tablespoons extra-virgin olive oil
1/2 pound white button mushrooms, thinly sliced
1 shallot, finely chopped
Salt and freshly ground pepper
1 cup chicken stock or low-sodium broth
1 tablespoon red wine vinegar
2 tablespoons unsalted butter
10 large eggs
2 tablespoons milk
4 ounces Brie cheese with rind, cut into 1/3-inch-thick slices
2 tablespoons finely chopped flat-leaf parsley

1
Preheat the broiler and position a rack 8 inches from the heat.
2
In a medium skillet, heat 2 tablespoons of the olive oil.
3
Add the mushrooms and shallot, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 8 minutes.
4
Add the stock and simmer until reduced by half, about 5 minutes.
5
Stir in the vinegar and 1 tablespoon of the butter and keep warm.
6
In a medium bowl, whisk the eggs with the milk and a pinch of salt and pepper.
7
In a large nonstick skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil.
8
Add the eggs and cook over moderate heat, stirring gently, until the bottom is set but the eggs are still soft in the center, 3 to 4 minutes.
9
Using a rubber spatula, fold the omelet into thirds and slide onto a heatproof platter.
10
Pour the mushrooms over the omelet and top with the cheese slices.
11
Broil for about 30 seconds, until the cheese is melted and bubbling.
12
Sprinkle with the parsley and serve right away.

741

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 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1/2 pound white button mushrooms, thinly sliced, 1 shallot, finely chopped, Salt and freshly ground pepper, and more.

Yes, Mushroom-and-Brie Omelet 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!

Mushroom-and-Brie Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions