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Provencal Mushroom & Herb Omelette

This Provencal Mushroom & Herb Omelette marries earthy button mushrooms, sweet onions and a hint of garlic with bright green chilies and fresh coriander, inspired by the rustic kitchens of southern France. Lightly seasoned eggs are whisked with turmeric for color, then poured over a sauté of mushrooms, onion, garlic and cumin seeds. Cooked until tender and folded to trap steam, the omelette emerges fluffy yet moist. A sprinkle of dried herbs at the end evokes the fields of Provence, while a drizzle of olive oil adds silkiness. Ready in 20 minutes, this versatile dish serves as a satisfying breakfast, a light lunch with crusty bread, or a simple dinner alongside a green salad.

Breakfast | Dinner | Light Lunch | Provençal | Dairy-Free | Flexitarian | Gluten-Free | Halal | Kosher | Nut-Free | Paleo | Soy-Free | Vegetarian | Omelet | Frying Pan | Mixing Bowl | Cilantro | Egg | Mushroom | Onion | Folding | Sautéing | Whisking | Comfort Food | Weeknight | 20-Minute Meal
Time to complete

Prep

10min

Cook

10min

Wait

0 minutes

Total

20min

Ingredients (Makes 2 servings)

Ingredients

  • 2 large eggs
  • ¼ tsp (1.5 g) salt
  • 70 g (½ cup) button mushrooms, sliced
  • 8 g (2–3 cloves) garlic, chopped
  • 10 g (1) green chili, chopped (or ¼ tsp chili flakes)
  • 70 g (½ small) onion, thinly sliced
  • 30 g (¼ cup) capsicum (bell pepper), sliced (optional)
  • 0.5 g (⅛ tsp) turmeric (optional)
  • 15 ml (1 Tbsp) olive oil, divided
  • 1 pinch cumin seeds (optional)
  • 0.5 g (⅛ tsp) black pepper, crushed
  • 8 g (2 Tbsp) coriander leaves, chopped

For Serving/Garnishing

  • 0.5 tsp dried herbs (e.g., herbes de Provence)
Nutrition Information (per 100g)
  • Calories: 130
  • Fat: 9
  • Protein: 7
  • Carbohydrates: 3
  • Fiber: 1
Directions

Prep Ingredients

  • 1. Rinse and slice mushrooms, onion and capsicum. Peel and chop garlic cloves. Finely chop green chili and coriander leaves.

Whisk Eggs

  • 2. In a bowl, crack eggs and add salt, turmeric and black pepper. Whisk until frothy.

Sauté Vegetables

  • 3. Heat 5 ml oil in a 15 cm (6 in) nonstick pan over medium-high. Add cumin seeds and let them sputter, then stir in garlic and green chili for 30 seconds. Add mushrooms, onion and capsicum; sauté 3–4 minutes until edges are golden.

Cook Omelette

  • 4. Transfer vegetables to a plate. Add remaining 10 ml oil to pan, reduce heat to medium. Pour in beaten eggs, swirling to coat. When eggs begin to set, scatter the sautéed vegetables and coriander over one half. Fold omelette and cook 1–2 minutes until cooked through but still tender.

Garnish & Serve

  • 5. Slide omelette onto a plate. Sprinkle with dried herbs and an extra crack of black pepper. Serve immediately with toast, roti or tortillas.
Cookix's Secrets

Cheesy Fold

  • Add 30 g grated Gruyère or cheddar on top of the vegetables before folding.

Fluffiness

  • Don’t overbeat the eggs; gentle whisking traps air without deflating the mixture.

Herb Medley

  • Stir in fresh dill, chives or parsley with the eggs for extra herbal brightness.

Make-Ahead

  • Prep vegetables ahead and refrigerate; sauté just before cooking the eggs for a quicker assembly.

Mushroom Mix

  • Mix button mushrooms with shiitake or cremini for deeper umami flavor.

One-Pan Meal

  • Add diced cooked potatoes or roasted vegetables to the filling for heartier brunch fare.

Prevent Sticking

  • Use a well-seasoned nonstick pan and medium heat to avoid browning too quickly.

Spicy Kick

  • Use finely chopped jalapeño or a pinch of cayenne instead of green chili.

Steam Finish

  • Cover the pan briefly while folding to finish cooking the omelette through steam.

Uniform Slices

  • Slice mushrooms and onions evenly to ensure they cook at the same rate.

Vegan Swap

  • Use a chickpea flour batter instead of eggs and mung bean sprouts for added protein.