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Mushroom Omelette with Silver Beet



Mushroom Omelette with Silver Beet

By Chef Pete Evans

I can remember learning how to make omelettes at culinary school. They always say that you can judge how good a chef or home cook is by how well they make their omelettes.

The trick for the best omelettes is to start with great organic free-range eggs then cook them in a good amount of fat, gently, in a top-quality pan. Season the egg very well and add in your favorite ingredients. My kids love ham and chive omelettes whereas I enjoy some prawns and coriander topped with avocado and hot sauce. You really can’t go past a good mushroom omelette when they are abundant and in season. This makes for a great lunch for work or school, too.

Serves: 2

Preparation time: 10 minutes

Cooking time: 12 – 15 minutes

Difficulty: Easy


2½ tbsp coconut oil or other good quality fat

½ onion, finely chopped

6 field mushrooms, sliced

2 garlic cloves, finely chopped

1 tbsp chopped flat-leaf parsley

1 tbsp chopped basil

sea salt and freshly ground black pepper

6 free-range organic eggs

2 silver beet leaves, stems removed and leaves torn (keep the stems for stocks)

Sauerkraut, to serve


1. Melt one tablespoon of the oil or fat in a medium frying pan over medium heat. Add the onion and cook for four to five minutes or until translucent. Add the mushrooms and cook for two minutes or until browned lightly and softened, tossing occasionally. Add the garlic and cook for one minute, then toss through the herbs. Season to taste with salt and pepper. Remove from the pan and keep warm.

2. To make the omelettes, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

3. Wipe the pan clean and place over medium heat. Heat one teaspoon of the oil or fat in the pan. Pour in half of the egg mixture and tilt the pan so the mixture covers the base. Cook for one minute or until the omelette is set underneath and still runny on top.

4. Spoon half of the cooked mushroom mixture onto one side of the omelette and cook about one to two minutes or until the egg is lightly golden underneath and just set on top. Fold the uncovered half of the omelette over the side covered with the cooked mushroom. Slide onto a serving plate and keep warm. Repeat this process to make a second omelette.

5. Wipe the pan clean and place over medium–high heat. Heat the remaining oil or fat in the pan. Add the silver beet then three tablespoons of water. Cook, tossing occasionally, for four minutes or until the silver beet is tender. Season with a little salt and pepper, if desired. Divide the silver beet between the plates and serve.

6. Serve with sauerkraut on the side.

For more recipes from Austrialian Chef Pete Evans, go to his website at PETEEVANS.COM

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