Asian-Inspired Mushroom Omelet


Mushrooms are great on a steak or in a salad, but they’re right at home on a breakfast plate, too. The recipe featured here makes the most of mushrooms’ earthy goodness in an Asian-inspired omelet to enjoy in the morning or any time of day. Make it with fresh eggs, a cholesterol-free liquid egg substitute or a vegan “egg” option.


  • Peanut oil for the pan
  • 4 eggs
  • 3 green onions, white and some green, sliced thin
  • 1/2 fresh red chili, seeded and minced
  • 1/2 cup sliced fresh shiitake or button mushrooms
  • Shredded spinach or sliced snow peas for garnish
  • Soy sauce or tamari (gluten free soy sauce)



  1. Heat oil in pan.
  2. Whisk eggs in a bowl; add sliced green onion and chili to egg mixture.
  3. Pour egg mixture evenly into heated pan and swirl pan so a little of the egg mixture comes up the side of the pan. This will make it easier to flip the omelet.
  4. Sprinkle mushrooms evenly over egg and cook until slightly set, about 1 minute.
  5. Fold omelet in half; tip the pan to let any uncooked run out of the middle.
  6. Cook for about 30 seconds; flip the omelet and cook another 30 seconds.
  7. Tip omelet out of pan onto a plate, cut in two for two servings.
  8. Garnish with shredded spinach or sliced snow peas; drizzle with soy sauce or tamari to taste.


  • Cholesterol-free liquid egg substitutes work particularly well for omelets
  • For a vegan option, look online for recipes that combine tofu, hummus and other ingredients to make an egg substitute
  • Add tofu (diced small) with the mushrooms for more protein
  • Add more vegetables like shredded carrot for extra color and crunch