Omelet with Wild Mushrooms

This can be made in the classic style or as a frittata in an individual cast-iron skillet. Great for breakfast or serve with a side salad for a light dinner.


  • 3 large organic eggs, lightly beaten
  • 1 tablespoon extra virgin olive oil
  • 1 small shallot, chopped
  • 1 cup sliced wild mushrooms such as oyster, cremini, blue foot, morel, or enoki
  • 2 tablespoons goat cheese
  • 1 tablespoon chopped herbs, such as thyme, parsley, marjoram

    How to make it 

  • 1

    Heat olive oil in a small cast-iron skillet over medium-high heat.

  • 2

    Add the shallot and sauté for 2 minutes until soft.

  • 3

    Add the mushrooms and continue to sauté until soft, about 6-8 minutes.

  • 4

    Turn the heat down to medium low and pour the eggs over. Let cook for 2 minutes until the edges start to set up.

  • 5

    Break up goat cheese and sprinkle it with herbs over the top of the omelet. Cover and let cook for an additional 5 minutes or until the omelet begins to puff and the center is set. Fold over onto serving plate. Makes 1 serving.

Nutritional Information(per serving)

  • Calories: 490
  • Fat: 34g
  • Saturated Fat: 10g
  • Cholesterol: 640mg
  • Sodium: 420mg
  • Carbs: 21g
  • Sugars: 7g
  • Protein: 29g
  • Fiber: 1g

Also See:
Weight Loss Recipes From Around the World

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