#CookandChomp Mushroom omelette

Eggs never, ever disappoint. They work perfectly for breakfast, brunch and brinner. I have tried muffins, scrambled, poached and desi style this year. Omelettes, however I shy away from omelettes, each time I tried to flip, the whole thing would break and I ended up with scrambled bhurji instead. But mom always does the flip so effortlessly. I roped her in for this mushroom omelette.

Spinach and mushroom omeletteIngredients –

  • Eggs – 2
  • Mushrooms – 8 to 10 button mushrooms
  • Onion – 1 small
  • Ginger – 1 inch piece
  • Spinach – 100 grams
  • Red chilly powder – 1tsp
  • Turmeric powder – 1tsp
  • Butter – 1 tsp
  • Salt – to taste


  • Chop the onion and ginger finely
  • Roughly chop the spinach and slice the mushrooms
  • Microwave mushrooms for one minute and drain out the extra water
  • Heat and melt butter in a pan, add the onions and ginger, cook till the onions are transparent
  • Add the mushrooms and spinach and cover for about one minute
  • Crack the eggs, add turmeric, chilly powder and salt and beat till frothy
  • Evenly spread the vegetables around the pan and add the egg mixture. Top with some melted more butter and cover for 3 to 4 minutes and cook on a medium flame
  • Check that the omelette is cooked from the bottom side and the mixture has started to set in, only then flip the omelette upside down using a long spatula
  • Press down and cook for another 2 minutes
  • Serve with toast, salami, sausages, hash browns, bacon or anything else brekky dreams are made of.

Happy Chomping 🙂