Shiitake Mushroom Omelettes With Cheese {A Meatless Monday Recipe (2024)

Surprisingly we found some fresh shiitake mushrooms at the farmer’s market last weekend. They were so fresh. We knew exactly what we were going to have for Meatless Monday as soon as we saw them: Shiitakemushroom omelettes with cheese!!

It was David’s turn to cook for Meatless Monday. He introduced me to omelettes years ago. Maybe I’m partial, but he is a master omelette maker. He used to make me sausage and mushroom omelettes almost every weekend. We haven’t had them in some time. I think it is because we ate them so often we burned out on them.

As soon as theShiitake mushrooms hit thepan of hot butter, you could immediately smell the fresh earthy aroma the mushrooms had. They were so fresh, probably the freshest we have ever had. I knew theshiitake mushroom omelettes David was making were going to be some of the best I had ever eaten, and I was right!

Theseshiitake mushroom omelettes with cheese are made with farm fresh eggs, filled with earthy shiitake mushrooms, cheese, and fresh chives.

Shiitake Mushroom Omelettes With Cheese

First, prepare the mushrooms. Quickly sauté in a small frying pan with 1 tablespoon of the butter until tender, about 3 minutes.

Crack the eggs into a small mixing bowl add milk and whisk until well-beaten.

Heat a 6 to 8-inch omelette pan over medium-high heat. Add the 1 tablespoon of butter to the pan allow it to melt and coat the bottom of the pan. Slowly pour half the egg mixture into the pan. Tilt the pan to spread the egg mixture evenly.

Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together.

While the middle is still a little runny, add half the mushrooms, salt and pepper, half the cheese and half of the chives.

Tilt the pan to one side and use the spatula to fold approximately one-third of the omelettes over the middle. Shake the pan gently to slide the omelettes to the edge of the pan.

Holding the pan above the serving plate, tip it so the omelette slides out onto the plate.Repeat the process using the remaining ingredients.

Serve with fresh herbs and cheese

I cut some fresh chives from my small herb garden and we added them to the eggs when they hit the pan and the mushroomomelettes began to set.We also shredded some leftover Gruyère cheese from the Adult Macaroni and Cheesea couple of weeks ago.

The shiitake omelettes with cheese were served with a couple of slices of buttered toast, makingMeatless Monday breakfast for supper.

Delicious!