Cheese and Mushroom Pizza Omelette
Transform your breakfast routine with this irresistibly savory Cheese and Mushroom Pizza Omelette—a delightful fusion of classic omelette comfort and bold pizza flavors. Perfectly fluffy eggs are whisked with a splash of milk for extra creaminess, then cooked to perfection with tender sautéed button mushrooms. A layer of tangy pizza sauce, gooey melted mozzarella, and a sprinkle of oregano create a pizza-inspired topping that takes this dish to the next level. With a quick 20-minute prep and cook time, this one-pan recipe is ideal for busy mornings or a satisfying solo brunch. Customize with optional chili flakes for a spicy kick and fresh herbs for an elegant finish, and serve piping hot for a cheesy, flavorful treat packed with protein and nostalgia. Designed to bring gourmet vibes to your kitchen, this unique pizza omelette is sure to impress!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
- 0.5 cups Button mushrooms
- 0.5 cups Shredded mozzarella cheese
- 2 tablespoons Pizza sauce
- 0.25 teaspoons Dried oregano
- 0.25 teaspoons Red chili flakes (optional)
- 1 tablespoon Chopped parsley or basil (optional, for garnish)
Instructions
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and frothy.
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the surface of the pan evenly.
Add the button mushrooms to the skillet and sauté for 2-3 minutes, stirring occasionally, until they are tender and slightly browned. Remove the mushrooms from the pan and set aside.
Lower the heat slightly and pour the whisked eggs into the skillet. Swirl the pan gently to spread the eggs evenly.
Allow the eggs to cook undisturbed for 1-2 minutes until the edges start to set. Use a spatula to gently lift the edges and tilt the pan, allowing the uncooked egg to flow underneath.
Once the omelette is mostly set but still slightly soft on top, spread the pizza sauce evenly over the surface.
Sprinkle the sautéed mushrooms and shredded mozzarella cheese evenly over the pizza sauce.
Cover the skillet with a lid and cook for an additional 2-3 minutes, or until the cheese is fully melted and the omelette is cooked through.
Sprinkle dried oregano and red chili flakes (if using) over the top for a burst of pizza flavor.
Carefully slide the omelette onto a plate, garnish with chopped parsley or basil if desired, and serve hot.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 547 mg | 42% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
