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Mushroom Omelet with Tomato Sauce Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: Fusion
Servings: 2
Author: Maggie Zhu

Ingredients

For the omelet

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 cups sliced mushrooms I used shiitake, enoki and white mushrooms
  • 4 eggs
  • salt and pepper

For the sauce

  • 1 small tomato cubed
  • 1/2 small onion cubed
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon lemon juice

For the mushroom topping

  • 2 tablespoons butter
  • 2 cups minced mushrooms I used shiitake, eryngii and white mushrooms
  • 1/8 teaspoon dried marjoram powder

Instructions

To make omelet

  • Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat until warm. Add garlic, stir a few times until fragrant. Add mushroom. Stir and cook until the liquid is evaporated. Lightly season with salt and pepper. Transfer all the mushrooms to a plate.
  • Combine 2 eggs and 1/4 teaspoon salt in a small bowl. Mix well.
  • Heat 1/2 tablespoon oil in the skillet over medium heat until warm. Pour the egg into the skillet and let it cook until the bottom is set. Add half of the mushrooms on top. Fold the omelet into a half-moon shape. Cook a bit more and transfer to a plate. (*see footnote) Cook the other omelet in the same way.

To make tomato sauce

  • Mix tomato and onion in a medium size bowl. Lightly season with salt and pepper.
  • Add olive oil and garlic into the same skillet. Heat over medium heat. Stir a few times until fragrant. Turn off heat and immediately pour everything onto the tomato.
  • Drizzle lemon juice and add cilantro. Mix well and set aside.

To make the mushroom topping

  • Heat butter in the same skillet over medium heat until melted. Add garlic and stir a few times until fragrant.
  • Add mushrooms. Stir and cook until the liquid is evaporated.
  • Lightly season with salt and pepper and sprinkle with marjoram powder. Stir to mix well.
  • Transfer to a small bowl.

To serve omelet

  • Add mushroom topping and tomato sauce onto the omelet. Serve immediately.

Notes

You can also choose to use less oil and cook scrambled eggs instead of an omelet. Turn to low heat. Transfer half of the mushrooms to a plate and leave the rest in the skillet. Pour the egg on top of the mushrooms. Stir and cook until the egg is just cooked. Transfer everything to a plate immediately.