This omelet roll with button mushrooms, juicy tomatoes, and fresh herbs is a quick breakfast with layered, savory flavor. The mushrooms are sautéed with garlic until golden and fragrant, the tomatoes add bright juiciness, and the herbs bring a clean, fresh finish. Soft egg wraps around the filling and rolls into a neat, elegant log.
Ready in just minutes, it works beautifully as a hearty start to the day or a light supper. A simple everyday idea — wholesome, unfussy, and genuinely delicious.
Ingredients
- Eggs — 4
- Button mushrooms — 200g (7 oz)
- Tomatoes — 150g (5 oz)
- Spinach or parsley — 20g (3/4 oz)
- Garlic — 2 cloves
- Vegetable oil — 1 tbsp
- Butter — 10g (2 tsp)
- Salt — 1/2 tsp (to taste)
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Prepare the ingredients: slice the mushrooms, dice the tomatoes into small cubes, roughly chop the herbs, and finely mince the garlic.
- Heat a skillet with the vegetable oil over medium-high heat. Sauté the mushrooms for 4–5 minutes, until their moisture evaporates and they take on a light golden color.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the tomatoes and herbs, season with a pinch of salt and pepper, and cook for 1–2 minutes. Transfer the filling to a plate.
- Whisk the eggs with 1/4 tsp salt until smooth and evenly combined.
- In a clean skillet, melt the butter. Pour in the eggs, tilt the pan to spread them into a thin, even layer, and cook over medium heat until the base is set while the top remains slightly moist.
- Spoon the mushroom filling evenly onto one side of the omelet.
- Use a spatula to roll the omelet into a log, then brown it on all sides for another 30–60 seconds.
- Remove from the heat, let it rest for a minute, slice, and serve hot.
Nutritional Value per Serving
| Item | Per 1 serving |
|---|---|
| Calories | 287 kcal |
| Protein | 15.9 g |
| Fat | 21.8 g |
| Carbohydrates | 7.5 g |
| Fiber | 2.0 g |
| Sugars | 5.0 g |
| Sodium | 450 mg |
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Tips and Variations
- Any mushrooms work well here: button mushrooms, oyster mushrooms, or a mix of wild mushrooms (wild mushrooms should be parboiled first, then sautéed).
- For a softer texture, add 1–2 tbsp of milk or cream to the eggs.
- Want a little heat? Finish the filling with chili flakes or smoked paprika.
- A 9–9.5 inch nonstick skillet is the ideal size.
- To keep the roll from tearing, don’t overfill it and roll while the top of the omelet is still just slightly moist.
What to Serve With It
- A green salad and a slice of whole-grain toast.
- Choose a sauce: sour cream with herbs, plain yogurt sauce, or tomato salsa.
- Add a slice of avocado or fresh cucumber for extra freshness.
FAQ
Can I swap button mushrooms for wild mushrooms?
Yes, but they should be parboiled first and then cooked thoroughly until tender.
The omelet tears when I roll it — what should I do?
Take it off the heat a little earlier so the top stays just slightly moist. Also, use less filling and help it along with a spatula.
Can I make it without butter?
Yes, use only vegetable oil and a good nonstick skillet. Butter adds flavor and color, but it isn’t essential.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 24 hours. Reheat gently over low heat under a lid, or briefly in the microwave.
Can I replace the tomatoes?
Yes, use sweet bell pepper or zucchini, diced small and lightly sautéed.