This Mushrooms Swiss Omelette is a quick and easy breakfast that is naturally low carb, high protein, and gluten free.
Instead of skipping breakfast or grabbing the first thing you see, you can spare just 15 minutes to make a filling breakfast that will make you feel like you can tackle the rest of the day! If you plan ahead and meal prep your mushrooms, you can even shave that time down to 5!
On top of being quick, healthy, low-carb, delicious, gluten-free, AND meal prep friendly, it’s easily customizable.
P.S. What’s the deal with omelet vs. omelette? I know that I’m American and should probably just spell it “mushroom swiss omelet,” but… There’s just something fancy about “omelette.” Since this recipe puts the world right side up for me again, I think I should put some respect on its name. Enjoy your omelette!
Ingredients Overview
As always, you will find the complete, printable recipe at the bottom of the page. Below is a quick overview of the ingredients you will need:
- Eggs
- Dairy: heavy cream, swiss cheese, and butter
- Mushrooms
- Spices: salt and pepper
How to Make This Mushroom Swiss Omelette
You only need a few simple ingredients and these step-by-step instructions to make this low carb, high protein breakfast recipe.
- In a 6 inch skillet melt 1/2 tablespoon of butter over medium heat, sauté the mushrooms and garlic, stirring occasionally, until the mushrroms are tender, about 6 minutes. Remove the mushrooms from the pan and set aside.
- In a small bowl beat the eggs, heavy cream, salt and pepper until the eggs and smooth and a little frothy.
- Wipe the pan clean with a paper towel and melt the remaining butter, tilt the pan back and forth so the bottom and sides of the pan are greased.
- Pour the beaten eggs into the pan, tilt the pan back and forth so it is evenly coated. If the eggs seem to be cooking too quickly reduce the heat to medium low. Allow the eggs to cook undisturbed until the eggs have almost set.
- Top half of the omelette with the Swiss cheese and sautéed mushrooms, fold the other half of the egg over the fillings.
How to Customize Your Omelet
If you would like to switch things up, you can simply use this recipe as a guide and make an omelet according to your personal preferences. Some ideas include:
- Mushroom, Swiss and Thinly Sliced Steak
- Bacon, Cheddar and Green Onions
- Ham, Swiss and Sautéed Onions
- Sausage, Colby Jack, and Sliced Peppers
Tips and Tricks
- Use a small skillet for a two egg omelet. This results in the perfect thickness; if you use a large pan the omelette will be very thin and difficult to flip.
- Opt for a silicone spatula over a metal spatula.
- Beat the eggs well before adding to the pan, whisking the eggs makes the omelette perfectly light and fluffy.
- Season the eggs before you whisk them.
- Use a good heavy bottom, nonstick pan.
Other Low Carb Breakfast Recipes
Mushroom Swiss Omelette
Ingredients
- 1 tablespoon of butter divided
- 1/2 cup portobello mushrooms thinly sliced
- 1/2 teaspoon minced garlic
- 2 eggs
- 1 tablespoon heavy cream you can sub 1 tablespoon water if needed
- salt and pepper to taste
- 1 slice Swiss cheese
Instructions
- In a 6 inch skillet melt 1/2 tablespoon of butter over medium heat, sauté the mushrooms and garlic, stirring occasionally, until the mushrroms are tender, about 6 minutes. Remove the mushrooms from the pan and set aside.
- In a small bowl beat the eggs, heavy cream, salt and pepper until the eggs and smooth and a little frothy.
- Wipe the pan clean with a paper towel and melt the remaining butter, tilt the pan back and forth so the bottom and sides of the pan are greased.
- Pour the beaten eggs into the pan, tilt the pan back and forth so it is evenly coated. If the eggs seem to be cooking too quickly reduce the heat to medium low. Allow the eggs to cook undisturbed until the eggs have almost set.
- Top half of the omelette with the Swiss cheese and sautéed mushrooms, fold the other half of the egg over the fillings.
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