Mushroom Omelette- open-faced

Pat Duran


Looking through some books I picked up at an yard sale. This photo caught my eye and I had to check out the recipe... Recipe was posted in the Saveur Magazine-Issue #9-- I still haven't made this recipe- I know it will be good by the ingredients posted- so I am sharing it here for all you mushroom lovers to try!


★★★★★ 2 votes

6 servings
35 Min
5 Min


  • 1/2 lb
    sliced mixed fresh mushrooms, criminis and wild chanterelles
  • 1 large
    yellow onion, peeled and sliced
  • 1 tsp
    granulated sugar
  • 1/4 c
    extra-virgin olive oil
  • 3
    scallions, trimmed and chopped into 1-inch pieces
  • 2 clove
    garlic, peeled and minced
  • 1 Tbsp
    red-wine vinegar
  • 8 large
    eggs plus 1 tablespoon water
  • ·
    salt and fresh ground black pepper
  • 5 sprig(s)
    flat-leaf parsley, chopped

How to Make Mushroom Omelette- open-faced


  1. Clean mushrooms with a damp cloth, trim stems, and slice. Cook onions with sugar in oil in a 9-inch skillet over low heat until caramelized, about 30 minutes. Add mushrooms, scallions, garlic and vinegar and cook another 10 minutes. Remove half the mixture and set aside.
  2. Preheat oven to 350^. Whisk eggs with 1 Tablespoon of water in a medium bowl and season with salt and pepper.
    Turn heat up to medium-low; add eggs to mushroom mixture in skillet. Tilt pan and use a wooden spoon to gently draw the uncooked egg toward center of skillet.
    When eggs are still a bit runny, top with parsley and reserved mushroom mixture; finish omelette in the oven, about 3 minutes. Serve at once!

Printable Recipe Card

About Mushroom Omelette- open-faced

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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