Make this absolutely delicious omelet with mushrooms and feta for a quick breakfast, lunch, or dinner. You’ll only need 4 ingredients and less than 15 minutes to prepare.
Quick weekday meal
Easy, simple, fast and absolutely delicious! Omelets are a great way to break up the weekday dinner routine. We usually think of omelets as a typical breakfast food. But serving it for lunch or dinner after a long day at work is brilliant since you can whip it up in no time.
It’s just such a satisfying meal, especially when accompanied by a crusty slice of freshly baked bread (with salted butter).
The mushroom, cheese, and fresh basil version is always on top of my list (also see my mushroom cheese pizza). The ingredients complement each other perfectly. Adding a touch of lemon zest adds a subtle and light lemon flavor.
Difference omelet and frittata
Typically, an omelet is beaten eggs cooked in a pan and then folded over some kind of filling. Whereas frittata fillings are mixed in with the eggs in the pan rather than folded in the center.
Also, frittatas are cooked in an oven-safe skillet because they are started on the stovetop and then finished in the oven. Since the oven is involved, frittatas are usually made in a large pan for more people. An omelet is typically made to serve just one. Read more about the difference at thekitchn.
So this mushroom omelet is in fact a hybrid of both: It’s quick, fuss-free, and easy to make on the stove-top for one person but the filling is added to the egg-mixture.
Are you a fan of mushrooms? Then try this quick white mushroom and cheese pizza !
I hope you enjoy this mushroom feta omelet. Please leave me a comment and rating if you do!
Quick Mushroom Omelet with Feta (4 ingredients)
Ingredients
- 4 (60 g) medium button mushrooms
- 2 large eggs
- 2 stalks fresh basil (plus more for serving)
- ½ cup (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.
Annika says
Love the mushroom-feta-basil combo. The recipe worked out great and my 5 year old daughter loved it!
bethany_wonderland says
I already made it several times as a quick weeknight snack after work since it comes together pretty quick. Also great to alter ingredients. I added onions and peppers one time. But the original version is the best imo. Definitely a keeper. Thanks.
Karin says
Do you think portobello mushroom would be a good choice for this omelette too? Thank you, Karin.
Carbgirl says
Hi,
Yes absolutely! The omelet taste excellent with Portobello mushrooms. Simple use 1 or 2, depending on their size. If they are really huge, make sure to cut them into bite-sized pieces.
Lori says
Great taste, easy to make!
erica says
super yummy! I added a squeeze of lemon juice to finish the omlette. This one is a keeper. Thanks for teh recipe.
valentina says
A great lunch option for a single person like me. I added some fresh oregano and thyme. Yummy. Thx, val
Carbgirl says
Hi Valentina,
Happy to hear that you enjoyed the mushroom omelet and added some additional herbs. Fresh herbs are always a nice add-in!
Michaela says
I love recipes for 1 person - I am single and always on the lookout for quick meals.
Carbgirl says
I can totally relate, Michaela. There is not a ton of single-friendly recipes so I'm always happy if I find something nice to cook for myself without having to eat it for the next 3 days.
Richarda says
Same here. I‘m always on the lookout for single-friendly recipes. This omelette is a keeper. I added lots of fresh parsley to finish it. It was delish!
Carbgirl says
I often mix up the added herbs too. Parsley tastes brilliant and pairs so well with the feta. Thanks so much for making the omelet!
audmeighan says
This is one of the BEST recipes I've found online in a while! Everything about it is perfection (although I wouldn't add the lemon zest--that much feta gives a perfect amount of tang.) Thank you!
Carbgirl says
Thank you!! This means so much to me since it's one of my favorite recipes - I make it all the time in different variations. Thanks for your comment and rating :))