Mushroom Omelette
Global • Vegan
How to Make Mushroom Omelette (Traditional & Healthy Version)
The Mushroom Omelette is a delicious, protein-rich Indian snack that has become a popular choice for health-conscious eaters across the country. While omelettes have global roots, the Indian version is uniquely flavoured with spices like green chillies, dhania (coriander), and a hint of garam masala, making it an irresistible fusion suited for the Indian palate. This dish is especially loved in urban households, where busy mornings demand quick yet nutritious options. In India, the Mushroom Omelette can often be found in the homes of vegetarians who consume eggs (known as 'eggetarians'). The addition of mushrooms not only boosts the dish’s protein and mineral content but also lends a delicious umami flavour. Served hot off the tawa, it is fluffy, hearty, and satisfying, perfect for breakfast, brunch, or as a light evening snack. The versatility of this recipe makes it ideal for festivals like Holi or even a quick meal during fasting periods (vrat) when a nourishing, wholesome dish is needed. With its vibrant mix of vegetables and aromatic Indian masalas, this omelette is both filling and light, making it an excellent choice for calorie-conscious individuals and families alike. Try it with a side of whole wheat toast or fresh salad for a balanced meal.
Ingredients(for 1 medium omelette per person)
- 3 large Eggs (anda)
- 1 cup Mushrooms (button or oyster, finely chopped)
- 1 small Onion (finely chopped, pyaz)
- 1 small Tomato (finely chopped, tamatar)
- 1 Green chilli (finely chopped, hari mirch) - optional
- 2 tbsp Coriander leaves (finely chopped, dhania)
- 1/4 tsp Turmeric powder (haldi) - optional
- 1/4 tsp Black pepper powder (kali mirch)
- to taste Salt (namak)
- 1.5 tsp Oil (use cold-pressed or olive oil for health)
Instructions
- 1
Crack the eggs into a mixing bowl. Add salt, black pepper, and turmeric powder. Whisk well until the mixture is light and frothy.
3 minutes
Whisk the eggs thoroughly for a fluffier omelette.
- 2
Heat half the oil on a tawa or non-stick pan over medium flame. Add onions and green chilli; sauté until onions turn translucent.
3 minutes
Do not brown the onions; just soften them for a sweeter taste.
- 3
Add the chopped mushrooms and sauté until the mushrooms soften and any released water evaporates. Add tomatoes and cook for another 2 minutes.
5 minutes
Cook mushrooms on medium-high heat to avoid sogginess.
- 4
Turn off the heat and let the mushroom mixture cool slightly. Add this mixture and chopped coriander leaves to the whisked eggs. Mix gently.
2 minutes
Cooling prevents the eggs from cooking prematurely.
Why This Dish is Healthy
The Mushroom Omelette is a healthy choice because it combines lean protein from eggs with nutrient-dense mushrooms and fresh vegetables. Its high protein and fiber content promote satiety, making it ideal for weight management and muscle maintenance. Using minimal oil and skipping processed ingredients ensures the calorie count stays low, while still delivering robust taste and nutrition.
This Mushroom Omelette offers a well-balanced mix of high-quality protein from eggs, dietary fiber and B vitamins from mushrooms, and antioxidants from tomatoes and onions. Mushrooms are also rich in minerals like selenium and potassium, supporting immune and heart health. The use of minimal oil and inclusion of fresh vegetables make this dish low in saturated fat and cholesterol. Overall, it provides a good blend of macro and micronutrients essential for an active lifestyle.
Pro Tips
- 💡Tip 1: Always whisk eggs until frothy for a lighter omelette.
- 💡Tip 2: Sauté mushrooms on high heat to prevent them from releasing too much water.
- 💡Tip 3: Add a pinch of chaat masala for a tangy Indian twist.
Storage & Serving
Best eaten fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
