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The Gracious Gourmet Portobello Mushroom Tapenade

portobello mushroom omelet

portobello mushroom omelet


  • 8 large eggs, beaten
  • salt and black pepper to taste
  • 3/4 cup Portobello Mushroom Tapenade
  • 1/2 cup shredded cheddar or crumbled goat cheese
  • Chopped fresh parsley


  1. Beat eggs together with salt and pepper.
  2. Heat oil in 10-inch non-stick skillet over medium-high heat.
  3. Add eggs to pan.
  4. Cook, lifting edges with spatula frequently to let uncooked eggs flow underneath, about 3 minutes, or until almost set.
  5. Spoon Portobello Mushroom Tapenade over 1/2 of omelet; sprinkle 1/3 cup cheese on top of tapenade.
  6. Using spatula, flip top half of omelet over filling.
  7. Cook 1 – 2 minutes.
  8. Flip out onto serving platter; sprinkle with remaining cheese and a little parsley.

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