A simple Veggie Lover’s Mushroom Omelette made with eggs, mushrooms, onions, peppers, Swiss, and tomatoes. It’s a great option when you’re out of bacon.

I’ve always been a huge fan of omelettes. Kim, not so much, until got married. However, over time, they’ve grown on her.

She usually enjoys an omelette with Hatch green chiles and cheddar cheese. When it comes to loaded versions of the dish, I am your man.

Especially, a well-made mushroom omelette.

Keeping that in mind, I couldn’t wait to share this recipe with everyone. Unlike our breakfast burritos, it’s not filled to the brim with meat and cheese; but it still manages to be very satisfying.

Honestly, I think it’s because of the mushrooms. Since we aren’t fans of soft foods, the vegetables are only lightly sauteed.

A white plate with the omelet. It's topped with tomatoes and served with melon chunks.

In fact, we don’t cook the tomatoes at all. They are used as a fresh, tasty garnish to contrast the yellow color of the mushroom omelette.

As you will see in the pictures, we chose organic eggs, poblano peppers, portabello mushrooms, vine-ripened tomatoes, and Swiss cheese. Also, please note this recipe is for one omelette.

A white bowl filled with brown eggs. The bowl is surrounded by the sliced veggies.

Tips for Cooking the Mushroom Omelette:

You may also notice this mushroom omelette isn’t the “fold-over,” variety. Kim and I found it’s much easier to fold the eggs into a burrito.

It’s less likely to break and fall apart. One other tip, please don’t try to flip the eggs. They will cook all the way through if you leave them alone.

The white bowl filled with eggs, surrounded by ingredients, and resting on a flat-iron griddle.

If you want, poke a few small holes in the eggs where they’re raw. The heat will pass through and should help speed things up a bit.

On the other hand, if you feel gutsy, take a spatula and slowly drag the cooked eggs towards the center of the pan. This action will allow the raw eggs to come into contact with the hot pan.

Doing so takes a delicate touch and is not recommended if you’re a novice.

A top-down view of the dish with the omelet and melon chunks. Omelet is garnished with diced tomato.

Instructions for Mushroom Omelet:

Step One:

First, in a small saute pan, cook the mushrooms, peppers, and white onions over medium heat for four to five minutes. The vegetables should be fork tender.

Next, in a small bowl, whisk the eggs, similar to making scrambled eggs. After that, spray a large saute pan with non-stick cooking spray and pour the eggs into the pan.

Step Two:

Let them cook over medium-low heat and do not mess with them. After a few minutes, the eggs will cook all the way through.

See my tips from above on this part of the recipe. Last, add the sauteed veggies and cheese to the omelette.

Place them in the center of the dish, like you are making a burrito.

Step Three:

Remove the pan from the heat. Use a spatula, and gently lift the edges of the mushroom omelette.

Now, fold the eggs inward on all four sides of the veggies. You should have a cute egg burrito.

Garnish it with the tomatoes and serve hot. That’s it for this recipe. I invite you to try our mushroom omelette. If you’re looking for a side dish, then consider hash browns.

In closing, I wish you a long life, everlasting love, a belly full of tasty eggs.

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