Mushroom and Leek Omelette

by Emily Kemme
Mushroom and Leek Omelette

If I had to name one food I could not live without, it would be the egg. Loaded with protein, packed with 13 essential vitamins and minerals and only counting in at 70 calories, this gentle-shelled organism is unique and powerful as an ingredient in your cooking toolbox.

One of the easiest and most stable of the egg’s preparations is the omelette. Think of it as a lightly scrambled egg, smoothed out and filled with goodies of your choice. Here the omelette is featured with sautéed mushrooms and thinly sliced leeks. It makes the perfect meal for breakfast, lunch or dinner.

Mushroom and Leek Omelette Recipe

6 large eggs

1 large leek, white and light green parts only, halved and thinly sliced

6 small white mushrooms, stems trimmed, thinly sliced

4 T butter, divided

2 tsp olive oil

salt and pepper to taste

Equipment needed: one (1) 10 inch nonstick skillet; one (1) skillet large enough to hold mushrooms and leeks; rubber spatula; wide metal spatula

Break three eggs into medium bowl. Lightly salt and pepper. Using a large fork, beat eggs until well combined and frothy, about 30 seconds.

Melt 2 T butter over medium heat in skillet that is not intended for the omelette.

When foam from butter subsides, add leeks, stirring gently to break apart, for about 1 minute. Leeks should be tender but not browned.

Mushroom and Leek Omelette

Leeks, a relative of both onions and garlic, have an edible layered bundle of leaf sheaths. Their mild onion flavor is perfect for a delicate omelette and won’t overwhelm the concept.

Add mushrooms to skillet and stir often until their juices have been released and reabsorbed. Combine well with leeks.

Warm 1 tsp oil in nonstick skillet over low heat. Add 1 T butter and melt. Add beaten eggs and using a rubber spatula stir eggs gently in center to lightly scramble for about 30 seconds, occasionally sliding spatula around rim and lifting edge of egg pancake to allow runny egg to slide beneath. Continuing with rubber spatula, smooth omelette surface.

Add half of mushroom leek mixture to one side of the omelette surface. Continue to cook on low for another minute.

Using wide metal spatula and rubber spatula as a guide, gently fold unfilled side of omelette onto filled side. Press down gently to release any uncooked egg. Continue cooking for another 30 seconds to 1 minute, or to desired consistency.

Slide omelette onto plate. Keep warm.

Repeat process with remaining eggs and filling mixture.

Serves 2.

Mushroom and Leek Omelette

Delicate yet filling, the omelette is one of the simplest of egg preparations, yet looks beautiful on a plate.

White Rock ChardonnayStephanie Davis, a wine educator who provides pairings for Feeding the Famished, says that, believe it or not, wine is a lovely accompaniment to eggs at brunch, lunch or even the occasional “breakfast for dinner.” She recently tasted this Napa Valley Chardonnay from White Rock and loved its precision. Imagine the flavors of rich, flaky pastry crust and spiced apple combined with fresh citrus. What a mouthwatering treat with the simple, perfect omelette. ($34/bottle)

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.



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