Omelet with Mushrooms and Herbs

  • 20 minutes

    Preparation Time

  • easy

    Difficulty Level

  • 2


A simple, quick and healthy light dish that perfectly combines the unique flavor of the tarragon, the aromatic parsley and the rich taste of mushrooms. In this recipe, you can use a variety of mushrooms for a richer taste, like button mushrooms, Portobello mushrooms and Pleurotus mushrooms, but the omelet will be as tasty even if you use only button mushrooms!!


Aromatic, Gluten-free

  • 40 gr butter
  • 200 gr mushrooms (button or a variety of mushrooms), in slices
  • 1 garlic clove, crushed
  • 1 tsp dried tarragon Sunspices
  • 1 tbsp dried parsley Sunspices
  • 1 tsp lemon zest
  • 4 eggs
  • 50 gr anthotyro cheese (fresh cheese), crumbled


  1. We melt the half butter (20 gr) in a 19cm non-stick frying pan on medium heat. We add the mushrooms and we cook for about 3 minutes until they start to soften. We add the garlic, the dried tarragon, the dried parsley and the lemon zest. We cook for about 1 minutes to release all the aromas. We transfer the mushrooms to a bowl and we cover it with a towel to keep them warm. We wipe the pan with a paper towel.
  2. In a bowl, we beat the eggs. In the frying pan, we melt the remaining butter (20 gr) on medium-high heat until the pan is really hot. We immediately reduce on medium-low heat and add half of the egg mixture, tilting the pan to cover the bottom. We cook for about 3-4 minutes until the omelet is solid and golden.
  3. Ομελέτα με μανιτάριαAdd half of the anthotyro cheese to the one half of the omelet and spoon half of the mushrooms over the cheese. Season with salt and pepper and fold the other half of the omelet over the top. Serve it in a plate and repeat the process with the remaining ingredients to make the second omelet.

Tips & information about the recipe

If you want the omelet to be fluffier, add 2 tablespoons of milk to the egg mixture. We also suggest you try out the wonderful Persian blue salt and the white pepper for a final touch, before serving the omelet.

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