Mushroom & Swiss Omelet

This post shows you how to make mushroom and swiss omelet.

Looking for a delicious and easy breakfast? This Zucchini & Mushroom Omelet is a fantastic way to start your day with fresh ingredients!

Tender zucchini, earthy mushrooms, and creamy eggs come together in a perfectly cooked omelet that’s great for breakfast, brunch, or even a quick meal any time of day. It’s easy to make, fully customizable, and pairs well with a variety of sides. Whether you enjoy it on its own or with toast, salad, or roasted potatoes, this omelet is a simple yet satisfying dish you’ll want to make again and again! 🍳🥒🍄

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What to eat for breakfast in fall

Fall is the perfect season for warm, cozy, and comforting breakfasts that feature seasonal ingredients like pumpkin, apples, cinnamon, and maple. Here are some delicious ideas to start your autumn mornings right! 🍂☕🍎

1. Pumpkin Spice Pancakes .
2. Pumpkin Oatmeal
3. Pumpkin French Toast Bake
4. Butternut Squash Hash
5. Pumpkin Scones
6. Apple Cider Donuts
7. Caramel Apple Oatmeal
8. Apple Cinnamon Muffins
9. Pear & Walnut Smoothie
10. Apple Pie Breakfast Quesadilla
11. Maple Pecan Granola
12. Chai-Spiced Waffles
13. Cinnamon Roll Pancakes
14. Maple Walnut Overnight Oats
15. Sweet Potato Biscuits
16. Cinnamon-Spiced Breakfast Quinoa
17. Harvest Breakfast Bowl
18. Cranberry & Brie Grilled Cheese
19. Sausage & Apple Breakfast Casserole
20. Mushroom & Swiss Omelet

Aesther Cooking Pairs this recipe with

Ingredients

For the Omelet:

3 large eggs

1 tbsp milk or water (for fluffiness)

½ tsp salt (adjust to taste)

½ tsp garlic powder (optional)

½ tbsp butter or olive oil

½ cup zucchini, finely sliced

½ cup mushrooms, thinly sliced

¼ cup shredded cheese (cheddar, mozzarella, or feta work great)

1 tbsp fresh herbs (parsley, basil, or chives), chopped

Optional Add-Ins:

¼ cup diced bell peppers

¼ cup baby spinach

1 tbsp caramelized onions

A sprinkle of red pepper flakes for a little heat

Step-by-Step Instructions

Prepare the Eggs

In a bowl, whisk together the eggs, milk (or water), salt, black pepper, and garlic powder until well combined and slightly frothy. Set aside.

Cook the Vegetables

Heat a non-stick skillet over medium heat and add butter or olive oil.

Add the zucchini and mushrooms, cooking for 3-4 minutes until softened and slightly golden. Remove from the skillet and set aside.

Cook the Omelet

Lower the heat to medium-low and add a little more butter or oil if needed. Pour in the whisked eggs, tilting the pan slightly to spread them evenly.

Let the eggs cook undisturbed for 1-2 minutes until the edges begin to set.

Sprinkle the sautéed zucchini, mushrooms, cheese, and fresh herbs evenly over one side of the omelet.

Fold & Serve

Carefully fold the omelet in half using a spatula. Cook for another 30 seconds to 1 minute, until the cheese melts and the eggs are fully set.

Slide the omelet onto a plate and serve warm.

Tips and Tricks

✔ Whisk the eggs well – This helps create a fluffier omelet.

✔ Cook on medium-low heat – Prevents the eggs from overcooking or browning too quickly.

✔ Use a non-stick skillet – Makes flipping and folding the omelet much easier.

✔ Pre-cook the vegetables – This removes excess moisture and prevents the omelet from getting watery.

✔ Experiment with different cheeses – Feta, goat cheese, or even Parmesan add different flavor profiles.

🌿 Make It Your Own – Try:

• High-Protein Omelet 🍗
  • Add cooked chicken, turkey, or tofu for extra protein.
  • Stir in black beans or white beans for a plant-based protein boost.
• Extra Veggies 🥦
  • Swap zucchini for bell peppers, spinach, kale, or asparagus.
• Spicy Kick 🔥
  • Add a dash of hot sauce, chili flakes, or diced jalapeños for heat.

Mushroom and Swiss Omelet

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Servings: 2 people

Ingredients

For the Omelet:

• 3 large eggs
• 1 tbsp milk or water for fluffiness
• ½ tsp salt adjust to taste
• ¼ tsp black pepper
• ½ tsp garlic powder optional
• ½ tbsp butter or olive oil
• ½ cup zucchini finely sliced
• ½ cup mushrooms thinly sliced
• ¼ cup shredded cheese cheddar, mozzarella, or feta work great
• 1 tbsp fresh herbs parsley, basil, or chives, chopped

Optional Add-Ins:

• ¼ cup diced bell peppers
• ¼ cup baby spinach
• 1 tbsp caramelized onions
• A sprinkle of red pepper flakes for a little heat

Instructions

Prepare the Eggs

• In a bowl, whisk together the eggs, milk (or water), salt, black pepper, and garlic powder until well combined and slightly frothy. Set aside.
• Cook the Vegetables
• Heat a non-stick skillet over medium heat and add butter or olive oil.
• Add the zucchini and mushrooms, cooking for 3-4 minutes until softened and slightly golden. Remove from the skillet and set aside.
• Cook the Omelet
• Lower the heat to medium-low and add a little more butter or oil if needed. Pour in the whisked eggs, tilting the pan slightly to spread them evenly.
• Let the eggs cook undisturbed for 1-2 minutes until the edges begin to set.
• Sprinkle the sautéed zucchini, mushrooms, cheese, and fresh herbs evenly over one side of the omelet.
• Fold & Serve
• Carefully fold the omelet in half using a spatula. Cook for another 30 seconds to 1 minute, until the cheese melts and the eggs are fully set.
• Slide the omelet onto a plate and serve warm.

How to Serve

This Zucchini & Mushroom Omelet pairs well with:

✔ Toast or a Bagel – Great for a balanced meal.

✔ Avocado Slices – Adds creaminess and extra texture.

✔ Roasted Potatoes or Hash Browns – A heartier option for brunch.

✔ Side Salad – A fresh green salad with a light dressing makes a refreshing contrast.

✔ Fresh Fruit – Berries, orange slices, or melon bring a hint of natural sweetness.

FAQs

Q: Can I make this omelet ahead of time?
A: It’s best enjoyed fresh, but you can cook the omelet and store it in an airtight container for up to 2 days in the refrigerator. Reheat gently in a pan or microwave.

Q: Can I make this omelet dairy-free?
A: Yes! Use dairy-free cheese or skip it altogether. Replace butter with olive oil or a plant-based alternative.

Nutritional Information (Approximate)

• Protein: 18g
• Carbs: 6g
• Fats: 22g

This Zucchini & Mushroom Omelet is a simple, yummy, and satisfying meal that works for breakfast, brunch, or even a quick dinner. Try it today and customize it with your favorite ingredients! 🍳🥒🍄✨

YOU MAY ALSO LIKE:

• 19 Delicious Pumpkin Recipe ideas
• 15 Best Bonfire Night Party Food and Drink ideas
• Pumpkin Spice Pancakes
• Pumpkin Oatmeal
• Pumpkin French Toast Bake

Looking for more fall recipe ideas? visit seasonal

This post shows you how to make mushroom and swiss omelet.