Mushroom Omelette

Name: Mushroom Omelette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Eggs 4; Champignon mushrooms 4 cups; Extra virgin olive oil 1 ½ tbsp; Garlic 1 clove; Parsley to taste; Fine salt to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

The mushroom frittata is a big favorite in Italian homes, found on tables from north to south. Italians love making this dish when mushrooms are in season. Really fresh stuff—tender champignons or those earthy porcini. And with just a handful of eggs and the right seasoning, you get a healthy mushroom frittata that's light and fluffy, yet filling enough for a meal. Pretty simple. No need for flipping or fancy tricks; just let it cook slowly until the bottom turns golden and the center is set. Some families stick to mushrooms, while others toss in onions, artichokes, or thinly sliced potatoes.

Every region has its own twist—way way different—so there are plenty of local variations on the classic easy mushroom frittata recipe. On a busy weeknight, Italians might whip up a mushroom frittata with cheese for a quick dinner, or cut it into wedges for an appetizer. It’s delicious hot, but you know, equally good warm or at room temp—perfect for leftover lunches. Add zucchini or spinach, and you’ve got something like a spinach mushroom frittata. The flavor shines with the simple mix of eggs, mushrooms and maybe some grated cheese. Which is great.

Unlike an omelette, this frittata is more moist and thicker, like a crustless pie. The Italian way is all about flexibility—whatever’s in the fridge can go in. And look, that’s why it’s a go-to for a vegetarian frittata or a quick brunch. Seriously good. When you need something fresh but easy, a mushroom frittata hits the spot. Pair it with a simple salad, and you’ve got a meal that’s both light and satisfying, capturing that relaxed, homey Italian vibe. For real.

How to prepare Mushroom Omelette

To prepare the mushroom omelette, first finely chop the garlic clove 1. Proceed to the How to Clean Porcini Mushrooms: remove the end of the stem 2 and clean the mushrooms with a damp cloth 3.

At this point, slice them thinly 4. In a non-stick pan, heat 2 teaspoons of oil with the chopped garlic 5, then add the mushrooms 6 and cook over medium heat for 8 minutes or until the water has evaporated.

Add the salt 7, chopped parsley 8, mix well 9, turn off the heat and let cool.

In a bowl, break the eggs, add a pinch of salt 10, and beat them well with a whisk 11 12.

Turn the heat back on under the mushrooms. Add the remaining oil and when the pan is hot, pour in the egg mixture 13. Wait a few minutes 14, then cover with a lid 15.

Lower the flame and cook for another 8 minutes, always on low flame, it will not be necessary to flip the omelette. Once cooked 16, transfer it to a serving plate, garnish with more chopped parsley 17, and serve 18.

Storage

You can store the mushroom omelette in the refrigerator for 1-2 days in an airtight container. When ready to serve, warm it briefly in the oven or in a pan.

If you wish, you can also freeze it already portioned: let it cool completely, then transfer it to the freezer. When needed, just heat it directly in the oven or in a pan to enjoy it as if freshly made!

Tip

To make the mushroom omelette even more flavorful, you can add some cubes of melting cheese like scamorza or provola, or a tablespoon of grated Parmigiano Reggiano for a more intense taste.

If you love intense aromas, try flavoring with fresh chopped parsley or a pinch of thyme: they will perfectly enhance the taste of the mushrooms!

Instead of champignons, you can use porcini mushrooms or other varieties!

For the translation of some texts, artificial intelligence tools may have been used.

Mushroom Omelette

PRESENTATION

How to prepare Mushroom Omelette

Storage

Tip

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