Mushroom Omelette

Mushroom Omelette

  • Serves: 1
  • Prep Time: 00:10
  • Cooking Time: 00:10

A hearty and healthy breakfast or brunch with a delicious mushroom filling that's flavoured with coconut aminos, parsley and chives. This recipe is for one person but you can simply multiply the ingredients and make the egg omelette in batches or use 2 pans. Mushrooms are rich in minerals and B complex vitamins, when exposed to UV light they contain large amounts of vitamin D. Serve with my yummy Mexican Chilli Sauce. (Sauce recipe).


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 120g button mushrooms, sliced
  • 2 - 3 tsp ghee, or coconut oil
  • 1/2 Tbsp coconut aminos
  • 2 tsp chopped parsley
  • 1 - 2 tsp sliced chives
  • Sea salt & pepper to taste
  • 2 lge egg(s)
  • 1 Tbsp coconut cream, or milk
  • 2 tsp nutritional yeast flakes, (optional)


Heat a 24cm frying pan on medium-high heat and add 2 teaspoons of ghee.

Spread the mushroom slices out in a single layer over the pan without stirring so they caramelize. Cook for a couple of minutes or until golden (if you stir the mushrooms liquid will release and cause them to steam). Once golden turn the slices oven to brown the other side.

Add the coconut aminos and give a gentle stir to coat the mushrooms then let it evaporate.

Add the parsley, chives, salt and pepper and stir them through. Set aside the mushroom mixture on a plate while you cook the omelette.

Reduce the heat to medium-low and add the remaining teaspoon of ghee.

Whisk the eggs, coconut cream, nutritional yeast flakes and a little extra salt and pepper in a bowl. Pour the egg mixture into the pan and swirl to cover the base, cook until the omelette is cooked on the bottom and top is still a little shiny but not runny (you won't be turning it over).

Add the cooked mushrooms to one half of the omelette and use a spatula to lift and fold the omelette over to enclose the mushroom filling. Slide the omelette out onto your plate or use a spatula to gently lift out.

Serve with a little extra chopped parsley and chives, and Mexican Chilli Sauce (recipe here).


Mushrooms are classified as fungi. Edible mushrooms are very low in kilojoules, rich in minerals and B complex vitamins, when exposed to UV light they contain large amounts of vitamin D2. Mushrooms are also used for medicinal purposes.


Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.


Parsley would be the most widely used herb worldwide. The two main varieties of this herb are curly parsley with ruffled leaves and Italian parsley with flat leaves. In general flat-leaf parsley has a more robust flavour than the curly leave parsley. Its fresh green flavour and colour can be much more than just a garnish. Both kinds of parsley may be used in cooking. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.


Chives are a herb but are also a close relative to garlic, shallots, leeks and spring onions. Chives have a delicate garlicky, onion-like aroma and can be used in place of spring onions in recipes for a more gentle flavour.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

nutritional yeast flakes

Also know as Savoury Yeast Flakes. It’s a fermented and deactivated yeast, which means it isn’t going to grow (and has nothing to do with brewer’s yeast or bakers’ yeast). It has a creamy cheesy flavour and I’ve used it in a few recipes to create a cheese flavour. Vegans use it as a condiment and a cheese substitute, and to also add additional protein and vitamins to their diet (it’s a complete protein). Nutritional yeast flakes are free from sugar, dairy, grains and gluten. Do not confuse it with yeast extract (MSG). Purchase from health food stores or in the health food aisle of supermarkets.