Mushroom Omelette Recipe – Indian-Style Egg & Chilli Delight

Last Updated on 2 months by Neha Deshmukh

Mushroom Omelette Recipe – Indian-Style Egg & Chilli Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a little twist on a classic omelette, packed with flavour and a hint of Indian spice. I first made this when I was craving something quick, comforting, and a little bit different for breakfast. It’s become a regular in my kitchen ever since! This mushroom omelette is seriously delicious and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average omelette. We’re taking simple ingredients and elevating them with the beautiful flavours of Indian cuisine. The earthy mushrooms, a touch of chilli heat, and fragrant herbs all come together in a fluffy, golden omelette. It’s perfect for a speedy breakfast, a light lunch, or even a satisfying dinner. Plus, it’s ready in under 15 minutes!

Ingredients

Here’s what you’ll need to make this Indian-style mushroom omelette:

• 2 Eggs
• 2 tbsp Onion, finely chopped
• 2 tbsp Mushrooms, chopped
• ¼ tsp Salt
• ¼ tsp Red Chilli Powder
• ¼ tsp Mixed Herb Seasoning
• 1 Green Chilli, finely chopped (adjust to your spice preference!)
• 1 tbsp Ghee (plus 1 tsp for cooking)
• Cheese slices (optional, for topping)

Ingredient Notes

Let’s talk about a few key ingredients that really make this omelette special:

• Ghee: Oh, ghee! It’s clarified butter, and it adds such a lovely richness and nutty flavour. It’s a staple in Indian cooking, and honestly, it makes all the difference. If you don’t have ghee, you can use butter, but ghee is highly recommended.
• Green Chillies: These bring a lovely fresh heat. I like to use serrano chillies, but you can use any green chilli you prefer. Remember to remove the seeds if you want to reduce the spice.
• Indian Spice Blend: I’ve used a mixed herb seasoning here for convenience, but feel free to get creative! A pinch of garam masala or chaat masala would be amazing. Don’t be afraid to experiment with your favourite Indian spice blends.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a karandi (a small Indian frying pan) or a non-stick pan over medium heat. Add the chopped onions and green chillies and sauté for about a minute, until they soften slightly.
2. Now, add the chopped mushrooms and cook for another 2 minutes, until they’re tender. Don’t overcrowd the pan – you want the mushrooms to brown nicely, not steam. Once cooked, take the pan off the heat and let the mushroom mixture cool down a bit.
3. While the mushroom mixture is cooling, whisk the eggs in a bowl. Add the cooled mushroom mixture, salt, red chilli powder, and mixed herb seasoning. Whisk everything together until well combined.
4. Heat the remaining 1 teaspoon of ghee in the same pan over low heat. Pour in the egg mixture and cook for 2-3 minutes, gently pushing the edges inward with a spatula to allow the uncooked egg to flow underneath.
5. If you’re using cheese, place the slices on top of the omelette. Carefully flip the omelette and cook for another 1-2 minutes, until the cheese is melted and bubbly and the omelette is golden brown on both sides.
6. Serve immediately!

Expert Tips

• Don’t overcook the eggs! You want a soft, fluffy omelette, not a dry one.
• Cooling the mushroom mixture slightly before adding it to the eggs prevents them from cooking prematurely.
• A non-stick pan is your best friend for making omelettes. It ensures the omelette doesn’t stick and makes flipping much easier.

Variations

• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chilli or omit it altogether. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.
• Cheese Options: Cheddar, mozzarella, or even a sprinkle of paneer (Indian cheese) would be delicious!
• Regional Herb Variations: My friend’s grandmother always adds a sprinkle of chopped coriander leaves to the egg mixture – it’s fantastic! You could also try using mint or curry leaves for a different flavour profile.

Serving Suggestions

This mushroom omelette is delicious on its own, but it’s even better with a side of:

• Toasted bread or paratha (Indian flatbread)
• A simple side salad
• A dollop of plain yogurt or raita (Indian yogurt dip)
• A cup of hot chai (Indian tea)

Storage Instructions

This omelette is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave.

FAQs

Is this omelette suitable for breakfast or a light meal?

Absolutely! It’s perfect for both. It’s quick, easy, and packed with protein to keep you feeling full and energised.

Can I use a different type of oil instead of ghee?

You can, but ghee really adds a unique flavour. If you don’t have ghee, you can use butter or a neutral-flavoured oil like vegetable oil or canola oil.

What kind of mushrooms work best in this recipe?

Button mushrooms are readily available and work great. But feel free to experiment with other varieties like shiitake, oyster, or cremini mushrooms.

How can I make this omelette spicier?

Add more green chilli, a pinch of cayenne pepper, or a dash of your favourite hot sauce.

Can I prepare the mushroom mixture ahead of time?

Yes, you can! You can sauté the onions and mushrooms a day or two in advance and store them in the refrigerator. Just make sure to reheat them slightly before adding them to the eggs.