Mushroom Omelette

Thanks to our friend Aivar’s dad Aivars (Yes, they both are named Aivars) we have an opportunity to buy extra free range eggs!


Also, we are lucky enough to have Janis Uncle that is also having free range chicken “farm” (about 10 chickens). Since Aivars (senior) started the “egg business” (I guess we are the only clients!) we have free range eggs since moved in here! Almost 4 years without store-bought eggs – lucky us!

Eggs for breakfast!? Love those days! One of our family’s favorite omelette… if you ask me – with mushrooms!

Mushroom stuffed Omelette

  • Servings: 2
  • Difficulty: easy
  • Print

Savory breakfast idea



  • 4 eggs
  • 1 cup mushrooms
  • peace of leek
  • pinch of salt & pepper
  • 1/4 cup Parmesan cheese
  • about 2 tbsp oil for frying


  1. Cut mushrooms and leek. Grind parmesan and set aside.
  2. Oil and heat a frying pan. Stir-fry mushrooms and leek until cooked. Season with salt and pepper. Set aside. Add oil and make omelette in the same pan.
  3. In a bowl beat eggs until combined. Add salt and pepper. Pour into the pan.
  4. Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue when no liquid eggs remain.
  5. Add mushrooms on top and sprinkle with Parmesan. Fold the omelette in half. Serve.


17 thoughts on “Mushroom Omelette

      1. I have to go back to this post again to say something more after making your omelette last night (2 Feb). I must have made scores, maybe a few hundreds, of mushroom omelettes. As you know, I rarely follow a recipe but, having bought leeks to make a leek and potato soup, I followed your recipe to the letter. The omelette, so simple, was extraordinary; Petronela is still talking about it this morning. As you know, we do have ‘very free range eggs’ from someone with a small number of chickens, but i think the real secret in your recipe is the leek – sweeter and more subtle than onion. It will certainly become a regular meal on our ‘no meat’ days.

        Liked by 1 person

    1. Before you told that this omelette is yellow – I didn’t noice… and then remembering one 4 years go made with eggs from shop shelf… well! This really is YELLOW 🙂 How far are you from Gulbene?!


  1. Latvian food is so clean compared to the rest of the world. That is something I am totally missing here in Canada. Every time I go to Latvia, I have a chance to enjoy the wonderful food. Everything we can have here is full of chemicals one or another way. My sister buys such eggs, too, and usually makes for me home-made cake. It is so delicious that I never consume any cakes in Canada, they are pure sugar and no flavor. I mean, there is no comparison. EU still imposes a lot of regulations on Latvians, but I love how food in some rural and suburban areas is absolutely natural.
    Your omelette looks very delicious.

    Liked by 1 person

    1. Thank you for your sweet, sweet comment! I think we are lucky living in such environment. There are fields with roundup but in our close area fields are “green” and full of bees! My grandmother baked cakes for weddings and birthdays! Now I do – sometimes! And yes, I think even here in Latvia everything is just “sugar” and “colouring” :). But still, easy to get “home baked cake”!

      Liked by 1 person

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