Breakfast Turkish

Mushroom omelette

Button mushrooms browned on their own, soft eggs cooked over a low heat and an optional handful of cheese. A one-person breakfast in 15 minutes.

Prep: 5 min
Cook: 10 min
Serves: 1
Difficulty: Easy

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How do you make a mushroom omelette? Brown the mushrooms on their own first until their liquid has gone, then pour the beaten eggs over them and cook gently, folding while the top is still glossy. Raw mushrooms added with the eggs release water and make the omelette soggy.

The recipe serves one. For two, double the ingredients but cook two separate omelettes; a thick omelette in a large pan dries out underneath before the middle sets.

Servings 1

Ingredients

Tick them off as you go.

Omelette

150 g button mushrooms, thinly sliced
1 tbsp butter
3 eggs
2 tbsp milk
½ tsp salt
freshly ground black pepper
30 g grated kashar or mild cheddar, optional
2 sprigs parsley or spring onion, finely chopped

Method

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Wipe the mushrooms with a damp cloth and slice thinly. Beat the eggs with the milk in a bowl, then season with salt and pepper.
~3 min
Melt half the butter in a 24 cm non-stick pan over a medium-high heat. Spread the mushrooms in a single layer and cook for 5–6 minutes until their liquid has gone and the edges are golden.
~6 min
Turn the heat down, add the rest of the butter and pour the eggs over the mushrooms. As the edges set, push them towards the centre with a spatula so the runny egg fills the gaps.
~2 min
While the top is still slightly glossy, scatter over the cheese, fold the omelette in half and slide it onto a plate after 30 seconds. Sprinkle with herbs and serve at once.
~2 min

Enjoy!

The mushroom in this recipe

Button mushroom Agaricus bisporus

About this species Grow it at home Fresh mushrooms

Mushroom swaps

Chestnut / cremini mushroom Agaricus bisporusReleases less water and has a stronger flavour.
Oyster mushroom Pleurotus ostreatusTear into strips by hand; it cooks quickly.

Tips

A tablespoon of milk or water per few eggs makes the omelette softer; more than that makes it watery.
Season the mushrooms together with the eggs; salting them early makes them release more liquid.
Serve with tomatoes, cucumber and olives for a Turkish-style breakfast plate.

Storage

An omelette is best eaten straight away. Leftovers keep in an airtight container in the fridge for 1 day; reheat thoroughly in a pan or microwave.

Read our guide to storing mushrooms →

Why does a mushroom omelette go watery?

Raw mushrooms release their water as they cook inside the eggs, so the omelette turns soggy and the edges will not set. That is why we always cook the mushrooms on their own first: heat the pan, spread them in a single layer and, without stirring for the first minutes, let them release their liquid and cook it off. Only when the edges are golden do the eggs go in.

We season the eggs rather than the mushrooms, because salt added to mushrooms early draws out their water. Wiping mushrooms with a damp cloth instead of washing them also keeps the water down.

Heat and pan for a soft omelette

High heat makes an omelette tough and browns the underside. We cook the mushrooms over a medium-high heat, then turn the heat down before pouring in the eggs. For 2–3 eggs, a 22–24 cm non-stick pan is ideal; in a larger pan the omelette spreads thin and dries out.

As the edges set, we push them towards the centre with a spatula so the runny egg fills the gaps. While the top is still slightly moist, we scatter over the cheese and fold the omelette in half; the heat inside finishes it in a few seconds. Covering the pan gives a puffier but drier omelette; it is a matter of taste.

Variations: without milk, with vegetables, with onion

A mushroom omelette works without milk too; milk only softens the texture a little, so when we leave it out we beat the eggs lightly. For a vegetable version, red pepper, green pepper or spinach are cooked with the mushrooms; spinach until its liquid has gone.

For an onion and mushroom omelette, we soften finely chopped onion in butter before the mushrooms. A Turkish favourite is to add sucuk or pastırma, fried with the mushrooms, using less salt. More mushroom ideas for breakfast are collected on our recipes page.

Which mushrooms and which cheese?

Button mushrooms are the easiest and most common choice. Chestnut mushrooms release less water, oyster mushrooms give a meatier texture and shiitake a deeper flavour. Leftover mushroom sauté or fried saffron milk caps also make a good filling.

Kashar, a mild Turkish melting cheese, pairs well with mushrooms; mild cheddar or gruyère are good substitutes. White cheese (feta) is saltier, goat's cheese sharper and lor, a fresh curd cheese, lighter. With a salty cheese, we cut back on the salt in the eggs.

Frequently asked questions

Should you cook mushrooms before putting them in an omelette?

Yes. Raw mushrooms release water inside the eggs and make the omelette soggy. Brown them first until the liquid has evaporated, then add the eggs.

Do you add milk to a mushroom omelette?

It's optional. One or two tablespoons for three eggs make it softer; more makes it watery and harder to set.

How long does a mushroom omelette take?

About 5–6 minutes to brown the mushrooms and 2–3 minutes for the eggs, so roughly 15 minutes including preparation.

Which cheese goes best in a mushroom omelette?

A mild melting cheese such as kashar or cheddar works well. Feta is saltier and goat's cheese sharper; add the cheese just before folding.

Which mushrooms can I use?

Button mushrooms are easiest. Chestnut mushrooms release less water and oyster mushrooms add a meatier texture; cook them the same way.

How do you make a mushroom omelette?

Brown the mushrooms in butter until their liquid has gone. Turn the heat down, pour in the seasoned beaten eggs, and when the edges set, add the cheese and fold.

Can I make it without milk?

Yes. Milk only softens the texture slightly; an omelette without milk is cooked the same way.

Can I use canned mushrooms?

Yes. Drain and dry them, toss them briefly in the pan, then add the eggs.

Can I add vegetables?

Yes. Cook peppers, onion or spinach with the mushrooms; let the spinach lose its liquid before adding the eggs.

How many eggs for a mushroom omelette?

For one person, 2–3 eggs and about 150 g of mushrooms; a 22–24 cm pan suits this amount.

How do you make spinach and mushrooms?

Fry the mushrooms first in a hot pan, then add chopped spinach and toss until it wilts; you can finish it with eggs as an omelette. Salt goes in last, since the spinach releases water.