Jamie Oliver Mushroom Omelette

This Jamie Oliver Mushroom Omelette is everything I love about a quick, comforting meal—creamy eggs, golden mushrooms, and that optional cheesy melt that seals the deal. It’s warm, savory, and surprisingly filling for such a simple dish. I whipped this up one rainy afternoon, and I was shocked at how satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

• 2 large free-range eggs
• 1 small knob of unsalted butter
• 2 or 3 field-type mushrooms
• Olive oil
• A pinch of sea salt and black pepper
• 1 small handful of grated Cheddar cheese (optional)

How To Make Jamie Oliver Mushroom Omelette

Prep the Eggs:

Start by cracking your eggs into a bowl. Add a pinch of sea salt and black pepper, then beat the eggs with a fork until everything is nicely combined. The goal here is a smooth, well-aerated mixture that will give you that fluffy omelette texture.

Cook the Mushrooms:

Clean your mushrooms gently with a damp paper towel—no need to soak them. Roughly chop or quarter them, then heat a small knob of butter and a splash of olive oil in a non-stick frying pan over high heat. Once hot, add the mushrooms and season them with a little more salt and pepper. Keep them moving in the pan so they don’t stick. You’re looking for that golden brown edge that makes them smell incredible.

Add the Eggs:

Turn the heat down to medium. Pour the beaten eggs right over those golden mushrooms, spreading them out evenly in the pan. Tilt the pan slightly if needed to help the egg cook through. As soon as the top of the omelette is just a little runny, sprinkle over the grated Cheddar if you’re using it.

Fold and Finish:

Take a spatula and gently ease around the edges, folding the omelette in half. Let it cook for another minute or so until the bottom is lightly golden. Then slide it out of the pan onto a warm plate. Serve immediately while it’s still hot and melty!

Why I Love This Recipe

I made this one quiet Sunday morning when I wanted something quick but delicious. It was so cozy and satisfying, I ended up making it again the next day! It’s also super versatile—I’ve added spinach, swapped in feta, and even thrown in leftover roasted veg. It’s one of those recipes that’s small but mighty.

Recipe Tips

• Skip the rinse: Always clean mushrooms with a damp paper towel—too much water makes them soggy.
• Use both butter and oil: This keeps the butter from burning and boosts the flavor.
• Don’t overcrowd: Give the mushrooms space in the pan to get that lovely color.
• Timing is everything: Add cheese just before the eggs are fully set for the best melt.
• Let it rest: After folding, give it a quick minute in the pan for everything to come together.

How To Store This Jamie Oliver Mushroom Omelette

At Room Temperature

It’s best to enjoy your omelette fresh, but if it sits out for an hour or so, it’s still safe. Just make sure it’s covered.

In the Fridge

Store in an airtight container for up to 2 days. The texture may firm up slightly, but it’s still tasty reheated.

In the Freezer

Wrap tightly in foil or plastic wrap and freeze for up to 1 month. Defrost in the fridge overnight before reheating.

Reheating

• Oven: Cover with foil and bake at 180°C (350°F) for 10 minutes.
• Microwave: Heat on medium for 1–2 minutes, covered.
• Stovetop: Heat gently in a covered pan for 3–5 minutes, flipping once.

Nutrition Facts (per serving)

• Calories: 250
• Carbs: 3g
• Protein: 15g
• Fat: 20g
• Sugar: 1g
• Fibre: 1g
• Sodium: 400mg

Let’s Answer a Few Questions!

How Can I Make The Omelette Fluffier?
Totally! Beat the eggs thoroughly and try adding a tablespoon of milk or water to the mix before cooking.

Can I Add Other Vegetables To The Omelette?
Yes! Bell peppers, onions, or spinach work great. Just sauté them with the mushrooms first.

How Do I Prevent The Omelette From Being Too Dry?
Don’t overcook it—take it off the heat as soon as it’s golden underneath and just set on top.

What If I Don’t Have A Spatula?
No problem. Use the side of a fork or even a wooden spoon to gently fold it.

How Do I Know When It’s Done?
Look for a set top and golden bottom. If the egg jiggles a little but isn’t runny, you’re good to go!

Try More Recipes:

• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Mushrooms On Toast
• Jamie Oliver Mushroom Shawarma