Mushroom Omelette with Feta Cheese

A Mushroom Omelette with Feta Cheese is a quick and flavorful dinner option packed with savory mushrooms, creamy feta, and fluffy eggs. This meal is light yet filling, offering a balanced taste of umami and creaminess, making it perfect for a cozy evening or a protein-packed, low-carb meal.

Recipe Tips and Tricks

  • Use fresh mushrooms for the best flavor, and sauté them until golden for maximum richness.
  • Whisk the eggs well for a fluffy, airy omelette that won’t be too dense.
  • Cook over medium heat to avoid burning and ensure the eggs cook evenly while keeping the feta creamy.
  • Season well with salt, pepper, and optional herbs like thyme or parsley for extra flavor.

Why You’ll Love This Recipe

This Mushroom Omelette with Feta Cheese will quickly become your favorite dinner because it’s both satisfying and nutritious. The earthy mushrooms combined with the salty, creamy feta create an irresistible flavor combination. Plus, it’s quick, easy to prepare, and perfect for a light but hearty meal. You can enjoy it on its own or pair it with a side salad for a complete meal.

Yield: 2 servings

Mushroom Omelette with Feta Cheese

Mushroom Omelette with Feta Cheese

A savory, creamy Mushroom Omelette with Feta Cheese is perfect for a quick and delicious dinner.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 large eggs
  • 1/2 cup fresh mushrooms, sliced
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon butter or olive oil
  • Salt and pepper, to taste
  • Optional: fresh herbs (parsley, thyme)

Instructions

  1. Prep the Ingredients: Slice the mushrooms evenly. Crumble the feta cheese and set it aside.
  2. Cook the Mushrooms: Heat the butter or olive oil in a skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes, or until they are golden brown and soft. Season with salt and pepper.
  3. Prepare the Eggs: While the mushrooms cook, crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk well until the mixture is light and frothy.
  4. Cook the Omelette: Push the mushrooms to the side of the skillet, pour the beaten eggs into the empty space, and allow them to set for about 1-2 minutes. Once the edges start to firm up, gently stir the eggs, allowing them to cook evenly.
  5. Add the Feta: Sprinkle the crumbled feta on top of the eggs. Let the omelette cook for another minute until the eggs are fully set but still moist. You can fold the omelette in half at this point if desired.
  6. Serve: Slide the omelette onto a plate, garnish with fresh herbs, and enjoy immediately!

Notes

For a richer omelette, consider adding a splash of milk or cream to the eggs before whisking. This will create a creamier texture.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 247Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 218mgSodium 438mgCarbohydrates 4gFiber 1gSugar 2gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

  • Mushrooms: Choose fresh, firm mushrooms for the best texture and flavor. Button mushrooms work well, but you can also try cremini or shiitake.
  • Eggs: For a fluffier omelette, use large, fresh eggs. Be sure to whisk them thoroughly to incorporate air into the mixture.
  • Feta Cheese: Crumbled feta adds a creamy and salty contrast to the omelette. If you prefer a stronger cheese, opt for a more aged feta.
  • Butter or Olive Oil: Use a combination of both for a rich flavor, or opt for olive oil for a lighter touch.

Variations and Substitutions

  • Cheese: If feta isn’t your favorite, try goat cheese or cheddar for a different flavor.
  • Add vegetables: Include spinach, tomatoes, or bell peppers for extra freshness and color.
  • Herbs: Fresh herbs such as basil, thyme, or oregano can enhance the flavor and add a Mediterranean touch.
  • Non-dairy option: Use a plant-based cheese and olive oil for a dairy-free version.

Storage Options

Store any leftover Mushroom Omelette in an airtight container in the fridge for up to 2 days. Reheat gently in a non-stick pan over low heat to avoid drying it out. Avoid freezing as the texture may not hold up well.

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