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Brown butter mushroom omelette recipe

Brown butter mushroom omelette recipe

10 ratings

Browning the butter before cooking your eggs helps give this omelette a rich, nutty flavour that helps bring the earthy ingredients to life. Thyme, chestnut mushrooms and spring onions are front and centre in this dish that's great for dinner, or even any time of the day! See method

  • Serves 1
  • 4 mins to prepare and 11 mins to cook
  • 402 calories / serving
  • Vegetarian


  • ½ tbsp olive oil
  • 150g pack baby chestnut mushrooms, larger ones halved
  • 2 spring onions, sliced
  • 1 garlic clove, finely chopped
  • 2 thyme sprigs, leaves picked
  • 10g salted butter
  • 3 medium eggs, beaten
  • 5g Parmesan or vegetarian hard cheese, grated (optional)
  • watercress, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    11g 55%
  • Sugars

    1g 1%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 1.7g Protein 26g Fibre 1.8g


  1. Heat the oil in a 20cm frying pan over a medium-high heat. Add the mushrooms and cook for 5 mins, then add the spring onions, garlic and thyme. Cook for a further 1 min. Remove from the pan and set aside on a plate.

  2. Melt the butter in the same pan over a medium heat. Once melted, cook for 1 min until it starts to smell a little nutty and darkens in colour. Pour in the beaten eggs and cook for 2 mins until the bottom is just set. Gently nudge the omelette around in the pan with a wooden spoon if any bubbles have appeared. Top with the mushroom mixture and sprinkle with the cheese, if using. Cook for 2 mins, then fold one side over the other and transfer to a plate. Serve with watercress, if you like.

Cook's tip: This recipe easily doubles to serve 2. Simply use a 23-24cm frying pan and cut the omelette in half to serve.

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