Wild Morel Mushroom and Cheese Omelet

Holly Grier- Wallace


We had an abundance of Morel Mushrooms in our area this year so I had enough to use in this fantastically cheesy omelet.


★★★★★ 1 vote

10 Min
10 Min
Stove Top


  • 6
  • 1 c
    morel mushrooms, sliced (or your favorite mushroom will work)
  • 1 Tbsp
  • 1/4 c
  • 1/2 tsp
    salt, pepper, garlic salt, cilantro, basil (or your favorite herbs, season to taste)
  • 1
    small onion, diced
  • 1/2 c
    shredded cheddar cheese
  • 1/4 c
    sour cream
  • 1 Tbsp
    extra virgin olive oil
  • 4 oz
    cream cheese

How to Make Wild Morel Mushroom and Cheese Omelet


  1. Crack eggs in a bowl and add milk, whisk until well blended.
  2. Add diced Velveeta cheese, mushrooms, onion, garlic, butter (dice the stick butter into small pieces or small dollops if using soft butter), sour cream, cream cheese & herbs and stir well.
  3. Heat olive oil in a skillet on medium high.
  4. Add omelet mix to the skillet and cook, stirring constantly, for 5-7 minutes (until the cheese has melted well). Once the dish starts to bubble, turn the heat down to medium and continue to stir (you don't want the eggs and cheese to stick to the bottom of your skillet). Top with shredded cheddar cheese and serve with biscuits & jam and some fresh fruit on the side!
  5. ****Alternates****
    I like to add seasonal vegetables to my omelets as well; fresh green or yellow peppers, fresh garden herbs (cilantro and basil are my favorites), even diced squash or zucchini tastes good!

    **All of my measurements are approximate, so don't feel like you have to have the exact amount here and there ~ I really need to write down my recipes as I go!**

Printable Recipe Card

About Wild Morel Mushroom and Cheese Omelet

Course/Dish: Eggs Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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