Mushroom Swiss Cheese Omelet

"Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Forest-Whitikid17 photo by Forest-Whitikid17
photo by under12parsecs photo by under12parsecs
photo by lazyme photo by lazyme
photo by Queen Dana photo by Queen Dana
Ready In:




  • Stir cream into eggs.
  • Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
  • Stir the beaten eggs into the mushrooms over medium-high heat.
  • Heat the remaining butter in pan over medium heat.
  • Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
  • Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
  • Garnish with additional chives.

Questions & Replies

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  1. Perfectly fluffy and tender omelet with amazing flavor. The mushroom and swiss combination is always a winner, but the thyme and chives really make it special. I added a bit of shredded cheddar and caramelized onion as well just because I had em :)
  2. Yum! This was simple and had a really nice mix of ingredients. I had a little trouble flipping it, but it still tasted great. Thanks Rita for sharing. Made for ZWT7 for the Emerald City Shakers.
  3. This was really good. Made for ZWT7.
  4. I had this for breakfast this morning and it was very nice, I'm sorry my picture isn't quite as nice as yours as I am absolutely rubbish at flipping or turning eggs I sort of slid half out the pan on a plate and flipped it then put it back for a minute, a bit messy but the taste made up for it. It was a very nice balance of flavours not to much hot pepper but the thyme and the chives went well with my cheese very yummy nice and soft in the middle. I didn't have swiss cheese so I used cheddar with black pepper and it was so nice that and my lovely eggs from my chooks made a very nice breakfast. Thank you for posting made for Honor thy Mother the diabetic forum, May 2011
  5. Oh, wow. I made the recipe exactly as written and in the end I had one mighty tasty omelet. In particular, the button mushrooms I used meshed quite well with the thyme and red pepper flakes to create such a great savory-garden complement to the omelet base. I'll make this again and I won't change a thing. Thanks for another "keeper", ~Rita~.



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