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Omelet with Mushrooms Recipe

Omelet with Mushrooms Recipe

This keto mushroom omelet recipe conquers first with its simplicity and then with its unique taste! It is especially good with chanterelles or porcini mushrooms, however, you are free to experiment)
Course Breakfast
Cuisine international
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 servings
Calories 510kcal


  • 3 Eggs
  • 3 ½ oz mushrooms
  • 1 oz butter
  • 1 oz Parmesan cheese
  • 1 oz Onion
  • Salt and ground black pepper, to taste


  • Put 20 g of oil in the pan and turn on medium heat. Once the butter has melted, put the chopped onion and fry for 2-3 minutes until it begins to darken. 
  • Then add the mushrooms and fry until done. If you take preboiled chanterelles or small champignons, then roasting will take no more than five minutes. Remove the mixture from the pan. Smash the eggs in a bowl, add salt, pepper and whisk until a homogeneous consistency. Put the remaining 10 g of butter in the pan, let it melt and pour the next omelet. 
  • As soon as the omelet grabs the bottom, and the top is still liquid, sprinkle it with grated Parmesan cheese and place mushrooms and onions in one half. Gently pry the omelet on one side with a spatula and fold it like a book. Turn off the heat, cover and let the omelet stand for about five minutes to get ready.