Thai Mushroom Omelette

Elevate your breakfast routine with this flavorful Thai Mushroom Omelette, a quick and easy recipe that delivers bold Southeast Asian flavors in just 20 minutes! Packed with tender mushrooms, aromatic shallots, and a hint of heat from red chili, this dish combines classic omelette techniques with savory ingredients like fish sauce, soy sauce, and lime juice to create a perfectly balanced, umami-rich meal. Garnished with fresh cilantro and green onions, this omelette is not only visually stunning but also versatile enough to serve as a hearty standalone breakfast or a satisfying dinner paired with steamed jasmine rice. Whether you're craving a healthy, protein-packed option or a simple, comforting dish, this Thai-inspired twist on a classic will not disappoint!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 150 grams button mushrooms
• 2 small shallots
• 2 cloves garlic
• 1 small red chili
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• 2 tablespoons cilantro
• 1 stalk green onions
• 2 tablespoons vegetable oil
• 0.25 teaspoon white pepper

Directions

Step 1

Clean the button mushrooms and slice them thinly. Peel and finely chop the shallots and garlic. Deseed and finely chop the red chili. Chop the cilantro and thinly slice the green onions, setting them aside for garnish.

Step 2

In a medium bowl, crack the eggs and beat them lightly with a fork. Add the fish sauce, soy sauce, lime juice, and white pepper. Mix well and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the shallots, garlic, and red chili, and sauté for 1-2 minutes until fragrant.

Step 4

Add the mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and are golden brown. Remove the mushroom mixture from the skillet and set it aside in a small bowl.

Step 5

Wipe the skillet clean and return it to medium-high heat. Add the remaining 1 tablespoon of vegetable oil and swirl to coat the pan evenly.

Step 6

Pour half of the beaten egg mixture into the skillet, spreading it out to form a thin, even layer. Cook for 1-2 minutes until the bottom is set, but the top is still slightly runny.

Step 7

Spread half of the cooked mushroom mixture evenly over one side of the omelette. Fold the omelette in half to cover the filling. Cook for another 30 seconds, then slide it onto a plate.

Step 8

Repeat the process with the remaining egg mixture and mushroom filling to make a second omelette.

Step 9

Garnish the omelettes with chopped cilantro and sliced green onions. Serve immediately, optionally with steamed jasmine rice or as-is for a lighter meal.

Nutrition Facts

Serving size	509 grams (509.0g)

Amount per serving	% Daily Value*
Calories	620

Total Fat 45.80g	59%
Saturated Fat 10.10g	51%
Polyunsaturated Fat 16.80g
Cholesterol 744mg	248%
Sodium 1771mg	77%
Total Carbohydrate 22.50g	8%
Dietary Fiber 4.60g	16%
Total Sugars 10.40g
Protein 33.90g	68%

Vitamin D 164IU	820%
Calcium 178mg	14%
Iron 6mg	32%
Potassium 1186mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 21.3%

Carbs: 14.1%