Savory French Mushroom and Herb Omelette

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Classic French-style omelette cooked until soft and silky, filled with sautéed mushrooms and fresh herbs for a delicate breakfast or brunch. This French recipe, ready in about 15 minutes, pairs large eggs, unsalted butter, button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large eggs
• 1 tbsp unsalted butter
• 1/2 cup sliced (about 50g) button mushrooms
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp (optional) grated Gruyère cheese

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Instructions

1. Step 1: Crack 3 large eggs into a bowl and whisk with 1/4 tsp salt and 1/8 tsp black pepper until the mixture is smooth and lightly frothy.
2. Step 2: Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat until melted and foaming. Add 1/2 cup sliced button mushrooms and sauté for 4-5 minutes until tender and golden, then add 1 tbsp chopped fresh chives and 1 tbsp chopped parsley, stirring for 30 seconds until fragrant. Remove mushrooms and herbs from the pan and set aside.
3. Step 3: Reduce heat to medium-low and add a bit more butter if needed. Pour the beaten eggs into the skillet, swirling to cover the bottom evenly. Cook gently without stirring for 1-2 minutes until the edges begin to set but the center is still slightly runny.
4. Step 4: Sprinkle the sautéed mushrooms and herbs evenly over the eggs, then 2 tbsp grated Gruyère cheese if using. Fold one third of the omelette over the filling and then fold the other side to create a tri-fold. Slide the omelette onto a warm plate and serve immediately.