Mushroom omelette
Three eggs, a handful of mushrooms, chives — the fastest warm supper there is.
- Time
- 15 min
- Effort:
- easy
- Season
- all year
- vegetarian
- low carb
- keto
- quick
- budget
- everyday
Ingredients for 2 portions
6eggs
250 gmushrooms
1onions
30 gbutter
½ bunchchives
60 gEmmental (grated)
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 2 portions per recipe.
| Energy | 497 kcal |
|---|---|
| Protein | 35.3 g |
| Fat | 36.4 g |
| Carbohydrates | 6.8 g |
| of which sugar | 3.4 g |
| Fibre | 3.1 g |
| Salt | 0.9 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Slice the mushrooms, finely dice the onion, fry in half the butter until brown, remove.
- 2
Beat the eggs with salt and pepper, set in the remaining butter over medium heat, pushing the edge to the middle a few times.
- 3
Mushrooms and cheese on one half, fold over, leave for a minute, chives on top.
