Mushroom Omelette

Today’s recipe can be your breakfast / dinner menu. This is super easy to prepare but it can be quite a wholesome menu because it has eggs , mushrooms, tomatoes, and many other ingredients. So when you do not want rice / bread / anything very heavy, you can prepare this real quick and meet your hunger pangs. Kids will definitely love this yummy omelette.

Lets get started !!

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Ingredients :

  • Eggs – 3
  • Button Mushrooms – 5 to 6, cut into thin slices
  • Onion – 1 medium, finely chopped
  • Garlic – 1 teaspoon, finely chopped
  • Ginger – 1 teaspoon , finely chopped
  • Green Chillies – 2, finely chopped
  • Capsicum (Shimla Mirch) – 1, cut into thin round slices
  • Coriander Leaves – 1 tablespoon, finely chopped
  • Spring Onions – 2 tablespoon , finely chopped
  • Tomatoes – 1 medium, finely chopped
  • Salt – as per taste
  • Red Chilli Powder – 1/2 teaspoon
  • Black Pepper Powder – 2 tablespoons
  • Chaat Masala – 1 teaspoon
  • Tomato Ketchup – as per taste (garnishing)
  • Refined Oil – 1/2 cup


Recipe :

  1. Heat 7 to 8 tablespoons of oil in a frying pan. When the oil heats up add garlic, ginger, onion, capsicum and green chillies into the pan. Stir for few minutes.
  2. Meanwhile break 3 eggs in a small bowl. Sprinkle some salt and add 1/2 teaspoon red chilli powder into the egg bowl. Blend everything well with a spoon.
  3. When the veggies in the wok are slightly fried, add the mushrooms. Mix well and keep stirring for a minute. Cover the pan with a lid.
  4. When the mushrooms start releasing water add tomatoes and salt. Mix well. Cover the lid and stir occasionally.
  5. Wait till the water completely dries and everything is boiled. Add coriander leaves and 1 tablespoon spring onions. Mix well. Turn the flame off.
  6. Add black pepper powder. Mix well.
  7. Now heat 2 tablespoon oil in a flat pan. Spread the egg mixture evenly to make a circle. Let the omelette cook in medium flame.
  8. Place the mushroom and veggies on half of the egg.
  9. When the egg turns golden wrap the free half of the egg over the mushroom mixture.
  10. Sprinkle remaining spring onions and tomato ketchup on top of omelette. Serve hot.


MuMi’s Tips & Tricks :

  1. You can use lemon juice instead of tomatoes.
  2. You can spread the egg mixture on top of the mushroom-veggies also. In this case, use less amount of veggies and spread evenly in the pan, otherwise the omelette may break easily when you turn it.
  3. You can use Chilli Garlic Sauce / Schezwan Sauce if you want instead of tomato ketchup.

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