This quick and easy 4- ingredient mushroom omelet with feta and basil is perfect for any time of the day. It’s one of my all-time favorite weekday meals!
½cup(60 g) crumbled feta cheese (plus more for serving)
Freshly ground black pepper
Olive oil
Instructions
Clean and slice mushrooms.
Add 1 tablespoon olive oil to a medium-size pan (about 7-inch or 18 cm) and heat over medium-high heat. Add sliced mushrooms and cook, stirring often, until softened and lightly browned, 3-5 minutes.
Meanwhile, crack eggs into a bowl, add 1 tablespoon water, and a few grinds of pepper (no salt needed due to the salty feta). Briefly whisk using a fork. Chop basil leaves or simply tear them into small pieces with your fingers. Add to the eggs.
Distribute the mushrooms evenly in the pan, and then pour in the beaten eggs. Sprinkle with feta.
Cook without stirring until the eggs have just set on top (approximately 4-5 minutes). Covering the pan with a lid will speed up the process a bit.
Use a spatula to gently lift the edges, then fold the omelet in half. Serve immediately, topped with more feta and basil, and a drizzle of olive oil as desired.
Notes
Lemon zest: Add some grated lemon zest to the beaten eggs for a light and subtle lemon flavor (fancy!).2 servings: Of course, you can double the ingredients for 2 servings. Just make sure to use a larger pan. If not, the eggs will not set before the bottom browns.