Truffled Mushroom & Potato Skillet Omelette

by Kiran on January 31, 2014 · 22 comments

in Breakfast/Brunch

Hi friends!

Omelette’s are pretty much the easiest and satisfying meal to prepare while recovering from a nasty jet-lag. Boring or regular omelette’s aside, the idea of combining a gourmet selection of mushrooms spikes my enthusiasm.

There’s no secret that I’m easily amused. Even by mushrooms.

Truffled Mushroom & Potato Skillet Omelette |

Aside from amusement by ingredients, let’s just say breakfast is my favorite time of the day. Which brings us to the next topic: sharing food. Without a doubt, I’m quite generous when it comes to “food sharing”. But don’t expect that to happen during breakfast.

I can’t even bring myself to imagine sharing this omelette with anyone. Sorry. You’d just have to rustle one up for yourself.

Truffled Mushroom & Potato Skillet Omelette |

And then tell me all about it. Oh, and please don’t share. Else, REGRET would be the word of the day. You wouldn’t want that, huh?

Truffled Mushroom & Potato Skillet Omelette |

Print This Recipe Print This Recipe

Makes 2 servings


  • 2 whole eggs
  • 3 egg whites
  • 2 tbsp cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 medium potato, par-boiled, peeled and thinly sliced
  • 4 oz assorted sliced mushrooms (baby bella, shiitake, oyster etc)
  • 1/4 tsp red pepper flakes
  • pinch of salt & black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tsp truffle flavored oil
  • 2 tsp chives, chopped
  • assorted baby lettuce greens and herbs (optional)


  1. Preheat oven to 350F. Line a large baking sheet with 2 small cast iron skillets. Lightly grease the skillets.
  2. Heat a non-stick skillet on medium-high. Add 1 tbsp of olive oil and 1 tbsp of butter, wait for butter to melt before adding thinly sliced potatoes. Cook each side for 1 minute or until lightly browned. Remove potatoes to drain on paper towels.
  3. In the same skillet with leftover fat, add sliced mushrooms. Season with a pinch of salt and black pepper. Stir and cook for 4 to 5 minutes.
  4. In a bowl, lightly whisk eggs with cream, 1 tsp chopped chives, salt and black pepper. Set aside.
  5. Return potatoes into the same skillet as mushrooms. Drizzle in truffle flavored oil and red pepper flakes. Cook for another 1 minute.
  6. Divide egg batter between two skillets. Top it with truffled mushrooms and potatoes. Baked for 8 to 10 minutes or until eggs are puffed and golden on the edges.
  7. Serve it atop assorted baby lettuce greens and fresh herbs. Garnish with 1 tsp chopped chives.


Truffled Mushroom & Potato Skillet Omelette |

Glad we could have a chat on omelette today. And for those who are celebrating — Happy Lunar New Year to you and your loved ones 🙂

What’s your favorite method of enjoying eggs? Omelette? Sunny side up? Poached? Scrambled? … Do you share food as easily?


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{ 22 comments… read them below or add one }

1 Brandon @ Kitchen Konfidence January 31, 2014 at 2:30 PM

This looks so hearty and delicious!! I have a bottle of truffle oil in my pantry that I rarely use. And I’m not sure why! I need to break it out more often 🙂
Brandon @ Kitchen Konfidence recently posted..Meyer Lemon Chia Pudding


2 Daniela January 31, 2014 at 3:23 PM

Mmh, this looks exactly like my kind of breakfast or light lunch!
Don’t blame you at all that you don’t want to share this, especially not in the morning 🙂
Daniela recently posted..Thyme Polenta With Wild Mushrooms


3 Rosa February 1, 2014 at 6:53 AM

Marvelous and delightfully fragrant! A wonderful omelette.




4 kristy @ the wicked noodle February 1, 2014 at 9:31 AM

I haven’t even had breakfast yet and now I’m STARVING!! This looks scrumptious!


5 Angie@Angie's Recipes February 1, 2014 at 2:42 PM

I wish nothing else but this delicious omelette for the breakfast tomorrow!
Angie@Angie’s Recipes recently posted..Pistachio Spelt Sablés with Rosa Pepper Berries


6 Laura (Tutti Dolci) February 1, 2014 at 4:27 PM

There’s no way I’d share this omelette either, love the mix of mushrooms!
Laura (Tutti Dolci) recently posted..meyer lemon & poppy seed biscotti


7 Lizzy (Good Things) February 1, 2014 at 7:06 PM

Kiran, this looks and sounds delicious! I love a good omelette!
Lizzy (Good Things) recently posted..Postcards and Morsels – Kiama, NSW


8 Choc Chip Uru February 1, 2014 at 9:18 PM

Such a gorgeous omelette my friend, so hearty with all those vegetables in it 😀

Choc Chip Uru
Choc Chip Uru recently posted..More Gold Than Green…


9 Ashley February 1, 2014 at 9:30 PM

Wow this looks like the perfect way to start the day! Anything with mushrooms and I am so there! lol And gorgeous pictures – love the one of the eggs in the crate!
Ashley recently posted..Rosemary and Gruyere Crisps


10 Raymund February 2, 2014 at 2:17 AM

Another good breakfast item I would love to eat.
Raymund recently posted..Chinese Style Braised Beef


11 My Kitchen Stories February 2, 2014 at 5:28 AM

I dont know that breakfast is my favourite meal, in fact I have never thought about which meal is my favourite. I do love an omlette though and I love that picture of the eggs
My Kitchen Stories recently posted..In my Kitchen February 2014


12 John@Kitchen Riffs February 2, 2014 at 12:33 PM

Heck, I’d share this — I’d just make more! So I could have as much as I wanted. 😉 Great recipe, and fun way to use truffle oil.Thanks.
John@Kitchen Riffs recently posted..Bacon Macaroni and Cheese


13 Ash-foodfashionparty February 3, 2014 at 2:23 AM

Truffle oil makes things so flavorful and amazing. That is an great breakfast.


14 Daniela @ FoodrecipesHQ February 3, 2014 at 6:23 AM

So you baked the omelette. I have tried making this way just once, it was great! I always wake up too hungry to wait for the oven to do its job. Good cooking is also about patience!
Daniela @ FoodrecipesHQ recently posted..Deep Smoky-flavoured BBQ Tofu Tostadas


15 Gintare @Gourmantine February 3, 2014 at 12:42 PM

The omelet sounds delicious, but that egg photo is just stunning!


16 Kelly February 3, 2014 at 3:19 PM

Wow, this is such a gorgeous omelette Kiran! Love anything with mushrooms and the truffle oil sounds like a wonderful addition! Stunning photos as always too 🙂
Kelly recently posted..Shrimp Stir-Fry Lo Mein Noodles (Happy Shrimp Longevity Noodles)


17 sippitysup February 3, 2014 at 4:10 PM

Omelettes are such a joy to make. They do take a little skill. But just enough to make you feel like you are really “cooking”. GREG
sippitysup recently posted..By: kitchenriffs


18 Gemma @andgeesaid February 4, 2014 at 1:55 AM

Hi Kiran!
I haven’t visited in a while but I’m back now! This looks lovely, and so easy and comforting – jetlag is the worst. That shot with the eggs and flower is just stunning 🙂

xx gemma


19 Kitchen Belleicious February 4, 2014 at 8:47 AM

my grandmother as strange as that sounds used to make us potato omelettes and i have yet to have one since i moved here to Texas. I love your version with the truffled mushrooms. You always take each ingredient in your dishes up a notch! awesome
Kitchen Belleicious recently posted..SuperBowl Inspired Cajun Shrimp Dip


20 Lan | morestomach February 4, 2014 at 9:00 AM

i like my eggs sunny side up with soy sauce and crusty french bread – how my grandfather liked it when i was a kid. thought mushroom omelettes sound nice right about now!
Lan | morestomach recently posted..Chocolate Ginger Molasses Cookies


21 Shashi @ February 4, 2014 at 11:49 AM

I love eggs every which way!
Kiran – this omelette with potatoes and mushrooms and truffle oil sounds incredible!
Shashi @ recently posted..Black Lentil Soup


22 Carolyn Chan February 7, 2014 at 12:08 AM

Every time I go to produce markets one of my favourite things is to see all the different types of mushrooms – the only thing I love more are tomatoes 🙂

And in omelettes they are just divine. And such a great way to start the day.
Carolyn Chan recently posted..La Ramade, St Tropez


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