Elevate your breakfast game with this chanterelle mushroom omelette with tomato and goat’s cheese. This quick and easy omelette recipe is a delicious way to make your breakfast more healthy. Chanterelle mushrooms are sautéed along with sweet summer cherry tomatoes and added to an omelette along with crumbled goats cheese. The omelette is then folded and served warm. Enjoy on it’s own for low-carb breakfast, or with some crusty bread and a side salad for brunch.
Chanterelle mushrooms have a golden yellow to orange hue and a funnel-like shape. They are known for their mildly fruity, peppery flavor and meaty texture. These wild mushrooms start popping up late June and and can still be found until October, depending on the weather. This versatile mushrooms, particularly shines in simple dishes such as pastas, risottos, soups, side dishes, and of course a mushroom omelette.
How to adapt this mushroom omelette recipe
There are countless ways to enjoy a mushroom omelette. You can switch out the type of mushroom, use spinach instead of tomatoes, and use gruyere, Comté, or cheddar instead of goat’s cheese. The tomatoes can be added raw to the omelette to add a little freshness. You could also stir some shopped chives to the egg mixture before adding it to the skillet. You can also keep things simple and sauté the mushrooms until golden brown, add half to omelette along with a sprinkling of parmesan cheese, then top the cooked omelette with the remaining mushrooms. For anyone who likes spicy, try adding a pinch of chili flakes, or serve it with a delicious Mexican pico de Gallo salsa on the side. Or try a drizzle of sriracha chilli sauce. Also tasty!
Looking for other breakfast ideas?
Try one of these tasty breakfast recipes:
- Baked Potatoes with Mushroom-Spinach Filling
- Canadian Buttermilk Pancakes
- Shakshuka with Goat Cheese & Harissa
- Millet Porridge with Banana and Coconut Milk
- Blueberry Dutch Baby
Mushroom Omelette with Tomato & Goat's Cheese
For the filling:
- 1 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 125 g chanterelle mushrooms, cleaned, stems trimmed
- 100 g cherry tomatoes, quartered
- 50 g mild goat cheese, crumbled
- For the omelette:
For the omelette:
- 1 tablespoon olive oil
- 4 large eggs
- 1 tablespoon milk of choice
- Sea salt and fresh ground pepper, to taste
- Fresh basil, slivered
- Chives, finely chopped, to garnish (optional)
Melt the butter in a large non-stick skillet over medium to medium-high heat. Add the shallot and mushrooms, and cook, stirring often, for 3 minutes. Then add the tomatoes and continue cooking for 2-3 minutes, until mushrooms are softened. Season to taste with salt and pepper, and transfer to a bowl. Set aside.
Wipe out the skillet, add the oil and heat over medium-high heat. In a medium bowl, beat the milk into the eggs, season with salt and pepper, then pour into the skillet.
Tilt the pan to distribute the eggs evenly over the surface. Cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath. Continue to cook for 2-3 minutes.
When the omelette begins to set, scatter the goat’s cheese over one half of the omelette, then spoon the mushroom mix over top. Using a spatula, flip the omelette over to cover the mushrooms. Cook for a few moments more, slide it onto a cutting board. Cut the omelet in half and serve, garnished with basil and chives. Enjoy!
- Folding a large omelette with filling can take some practice, and sometimes it just doesn't turn out perfectly. If your omelette cracks, use a spatula to push it back together, top it with some herbs and enjoy it anyway! Alternatively, work in two batches using a smaller skillet to make individual omelettes.
- This omelette can easily be made into a frittata. Simply increase the amount of eggs from 4 to 8 and add an additional 60 ml milk. To cook, add the lightly beaten egg-milk mixture to the cooked mushroom mixture, top with the goat’s cheese and bake at 400°F/200°C for 14-16 minutes. Voila!
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