Mushroom and Parsley Omelette

Mushroom and Parsley Omelette

This mushroom and parsley omelette is great for breakfast or brunch particularly if you don’t have a big sweet tooth and prefer something on the savoury side for your morning bite. You don’t have to stick to white mushrooms, you can use any type of mushrooms you like or even a combination – porcini and baby Portobello would be great. Omelettes are a great source of natural protein from the eggs.

Mushroom and Parsley Omelette

Course: Breakfast, Lunch, Vegetarian
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes



  • 1 pound white mushrooms
  • 2 garlic cloves
  • 5 large eggs
  • ½ cup heavy cream
  • 2 tablespoons olive oil
  • 1 large handful parsley, roughly chopped
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste


  1. Preheat the olive oil in a large non-stick skillet over medium high heat.
  2. Slice the mushrooms and mince the garlic with your Indy Chef Garlic Twist.
  3. Cook the mushrooms and the garlic in the hot oil for 5-10 minutes, or until the mushrooms start to brown up and caramelize. Season the mushrooms with red pepper flakes and some salt and pepper to taste.
  4. In the meantime, whisk the eggs with the cream and a pinch of salt. Pour the egg mixture over the mushrooms and cook gently over low heat until the omelet is fluffy.
  5. Top with fresh parsley and enjoy.


Recipe Notes:

Tip: Serve with some crusty bread and a fresh tomato salad.

You can find our great range of cool Indy Chef kitchenware here.


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