If you’re looking for a quick, tasty, and low-carb meal, a mushroom and swiss omelet fits the bill perfectly. This breakfast (or lunch) favorite is naturally high in protein and gluten-free, giving you a nutritious start to the day. By prepping your mushrooms ahead of time, you can have a hot omelet ready in as little as five minutes. Plus, you can easily switch up the fillings to match your personal preferences.
Ingredients
- 2–3 eggs, depending on your appetite (2 eggs suit an 8-inch skillet, 3 eggs fill a 9-inch skillet)
- ½ cup sliced mushrooms (pre-sautéed if you want to save time)
- ¼ cup shredded Swiss cheese
- 1 tablespoon butter or a splash of cooking oil
- Salt and pepper to taste
Feel free to add other seasonings or vegetables if you enjoy extra flavor. Chives, onions, or a hint of cayenne pepper can give your omelet extra character.
Directions
- Warm up the skillet: Place a non-stick skillet on medium heat and add the butter or oil. Let it melt and coat the bottom of the pan evenly.
- Sauté mushrooms (if not pre-cooked): Sauté sliced mushrooms for a couple of minutes until they’re lightly browned and tender. Transfer them to a small bowl and set aside.
- Whisk your eggs: Crack the eggs into a bowl and whisk them with a little salt and pepper. You can add a splash of water or milk to lighten the texture.
- Pour eggs into the skillet: Reduce the heat slightly if your pan seems too hot. Then pour the whisked eggs in, allowing them to spread into an even layer.
- Let the eggs set: Once the edges begin to firm, gently run a spatula around the sides to prevent sticking. Tilt the skillet as needed so any remaining liquid egg can cook.
- Add mushrooms and cheese: When the eggs are mostly set but still soft on top, sprinkle the sautéed mushrooms and shredded Swiss evenly over one half of the eggs.
- Fold and finish: Carefully fold the other half of the omelet over the filling. Cook for an additional 30 seconds to a minute so the cheese can melt. Slide your mushroom and swiss omelet onto a plate and dig in.
Tips & variations
- Swap in different cheeses: Don’t have Swiss cheese on hand? Try cheddar, Gruyère, or goat cheese for a different taste and texture.
- Boost the flavor: Add fresh herbs like chives, sage, or parsley. A dash of cayenne pepper or a drizzle of truffle oil can also enhance the omelet’s taste.
- Consider extra veggies: Toss in chopped asparagus or onions if you want more variety.
- Meal prep friendly: Store leftover sautéed mushrooms and shredded cheese in the fridge so you can whip up your omelet in no time on busy mornings.
Nutrition facts
A typical serving of this mushroom and swiss omelet is around 224 calories, with about 5% of calories from carbs, 62% from fat, and 33% from protein. You’ll also get:
- 32% of your Daily Value for protein
- 21% of your Daily Value for calcium
- 22% of your Daily Value for vitamin A
This makes it a balanced meal choice for anyone seeking a low-carb, high-protein recipe.
Final thoughts
A mushroom and swiss omelet is a simple yet elegant way to enjoy a low-carb start to your day. It’s quick to make, customizable, and packs a hearty dose of protein. By preparing your mushrooms in advance, you’ll reduce the total cooking time and keep the process fuss-free. Whether you stick to the classic combo of mushrooms and Swiss or spice it up with your favorite seasonings, you’ll have a delicious, nutritious breakfast ready in minutes.
Frequently asked questions (FAQs)
-
How long can I store leftovers?
You can keep a cooked omelet in the fridge for up to four days. For best results after reheating, cover the omelet with a damp paper towel and microwave it in 15-second intervals. -
Can I freeze my omelet?
Yes. Store it in an airtight container for up to a year in the freezer. You’ll get the best flavor if you eat it within three to six months. Thaw it in the fridge overnight, then reheat carefully the next day. -
Do I have to use three eggs?
It’s entirely up to you. A two-egg omelet typically fits best in an 8-inch skillet, while three eggs call for a 9-inch skillet. Feel free to adjust based on your appetite. -
Why do you spell it “omelet” sometimes, and “omelette” other times?
Both spellings are used in English. Some people prefer the French-inspired “omelette” because it looks fancier, but “omelet” is just as common in American cooking. Choose whichever you like best, and enjoy your meal!
Mushroom and Swiss Omelet Recipe
Ingredients
2 – 3 eggs, depending on your appetite (2 eggs suit an 8-inch skillet, 3 eggs fill a 9-inch skillet)
1/2 cup sliced mushrooms (pre-sautéed if you want to save time)
1/4 cup shredded Swiss cheese
1 tablespoon butter or a splash of cooking oil
Salt and pepper to taste
Directions
- Warm up the skillet: Place a non-stick skillet on medium heat and add the butter or oil. Let it melt and coat the bottom of the pan evenly.
- Sauté mushrooms (if not pre-cooked): Sauté sliced mushrooms for a couple of minutes until they’re lightly browned and tender. Transfer them to a small bowl and set aside.
- Whisk your eggs: Crack the eggs into a bowl and whisk them with a little salt and pepper. You can add a splash of water or milk to lighten the texture.
- Pour eggs into the skillet: Reduce the heat slightly if your pan seems too hot. Then pour the whisked eggs in, allowing them to spread into an even layer.
- Let the eggs set: Once the edges begin to firm, gently run a spatula around the sides to prevent sticking. Tilt the skillet as needed so any remaining liquid egg can cook.
- Add mushrooms and cheese: When the eggs are mostly set but still soft on top, sprinkle the sautéed mushrooms and shredded Swiss evenly over one half of the eggs.
- Fold and finish: Carefully fold the other half of the omelet over the filling. Cook for an additional 30 seconds to a minute so the cheese can melt. Slide your mushroom and swiss omelet onto a plate and dig in.
