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Mushroom and Brie Omelette

Experience breakfast bliss with the Mushroom and Brie Omelette! Earthy mushrooms and rich Brie meld to create this indulgent omelette.

Mushroom and Brie Omelette

Mushroom and Brie Omelette

  • 25m
  • 25m


  • 8 oz mushrooms
  • 7 oz brie
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. minced garlic
  • 8 eggs
  • 1/4 c water
  • sea salt, to taste
  • ground black pepper, to taste
  • 4 oz arugula


  1. Slice mushrooms and brie.
  2. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Add sliced mushrooms and garlic and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside.
  3. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with cold water. Season well with salt and pepper.
  4. Pour 1/4 of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and 1/4 of the brie. Transfer onto a serving plate, top with a handful of arugula. Serve immediately.
  5. Repeat this process with the remaining eggs, mushrooms, brie and arugula to make additional omelets.


  • 4
  • 330
  • 23g
  • 5g
  • 1g
  • 24g
  • 12g
  • 377mg
  • 2g
  • 446mg

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