Mushroom Omelette

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 eggs110g

Vegetables· 3

  • 80 g white mushrooms, sliced80g
  • 1 clove garlic, minced(staple)5g
  • a little chopped spring onion(optional)5g

Spices· 2

  • pinch of black pepper(staple)1g
  • pinch of salt(staple)1g

Fats & oils· 1

  • a little cooking oil(staple)3g

  1. Dry-sear the mushroom slices over medium-high heat 3 min until they release water and the edges brown, then add garlic.

    Why? Dry-searing first drives off the mushrooms' water so they caramelise into real umami — adding oil too early just steams them.

    Next up:Pour in the whisked, salted eggs; once the edges set, add the mushrooms and fold, cooking 1 more min.

  2. Pour in the whisked, salted eggs; once the edges set, add the mushrooms and fold, cooking 1 more min.

    Why? Mushrooms are naturally so savoury this omelette barely needs soy sauce or cheese — about half the calories of the buttery version.

    Tip: Finish with spring onion for aroma; add ½ tsp light soy if you like it saltier.