Caramelized Shallot and Mushroom Omelet

Carolyn Haas


A little more sophisticated than your everyday ham and cheese omelet!
Seasonings can be adjusted to utilize what's in your cupboard, if necessary!


★★★★★ 1 vote

1 or 2
5 Min
10 Min
Stove Top


  • 2 tsp
    olive oil
  • 1 medium
    shallot, chopped
  • 2 oz
    fresh portobello mushrooms, sliced
  • 3 -4
  • 1 oz
    havarti cheese, shredded (can use different cheese)
  • ·
    sea salt, to taste
  • ·
    all purpose seasoning (i used chef paul prudhomme's magic 6 spice / no salt mix

How to Make Caramelized Shallot and Mushroom Omelet


  1. Heat olive oil in skillet. Add shallots and cook at medium heat until starting to caramelize. Add mushrooms and continue cooking until all mushroom liquid had evaporated.
  2. Beat eggs together lightly and add to skillet. As eggs set, push to center so that liquid can flow to edges of skillet to cook. When bottom is set and top is still liquid looking, sprinkle on seasonings and cheese. Turn off heat and cover pan until cheese melts (top will have set by then, too).
  3. Slide onto plate, flipping one half over the other half. Split if making two portions.

Printable Recipe Card

About Caramelized Shallot and Mushroom Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Scandinavian

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