Experience the Freshness: Farm-Fresh Omelette with Blue Oyster Mushrooms, Cherry Tomatoes, and Basil
Wake up to a vibrant, wholesome breakfast that celebrates the best of local, fresh ingredients. This omelette isn’t just any omelette—it’s a farm-to-table masterpiece. Made with rich, creamy farm-fresh eggs, savory blue oyster mushrooms, juicy local cherry tomatoes, and aromatic basil, each bite bursts with natural flavor. This past weekend we got mushrooms from OKMushCo and had to include them in one of our favorite dishes. The tomatoes and basil came from our garden!
In under 15 minutes, you can enjoy a gourmet meal that’s packed with nutrients and bursting with color. Whether you’re treating yourself or impressing guests, this omelette transforms everyday ingredients into something extraordinary. It’s simple, it’s fresh, and it’s the perfect way to start your day with a taste of local goodness.
Ingredients:
- 3 farm-fresh eggs
- 1/2 cup blue oyster mushrooms (cleaned and sliced)
- 1/4 cup cherry tomatoes (halved)
- 2-3 fresh basil leaves (chopped)
- 2 tbsp avocado oil or butter
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional, such as mozzarella or goat cheese)
Instructions:
Prepare the ingredients:
- Clean and slice the blue oyster mushrooms.
- Halve the cherry tomatoes.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
Cook the mushrooms:
- Heat 1 tbsp of avocado oil or butter in a non-stick skillet over medium heat.
- Add the mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown.
- Once the mushrooms are tender, remove them from the skillet and set aside.
Cook the tomatoes:
- In the same skillet, add the cherry tomatoes and cook for about 1-2 minutes until they soften slightly.
- Remove from the skillet and set aside with the mushrooms.
Cook the eggs:
- Add the remaining tablespoon of olive oil or butter to the skillet.
- Pour in the beaten eggs, swirling the skillet so the eggs coat the surface evenly.
- Let the eggs cook for 1-2 minutes until they start to set, but are still soft on top.
Add the fillings:
- Add the cooked mushrooms, tomatoes, and chopped basil to one half of the omelette.
- If using cheese, sprinkle it over the top of the fillings.
Fold and finish:
- Carefully fold the other half of the omelette over the fillings.
- Cook for another 30 seconds to 1 minute, allowing the cheese (if used) to melt and the omelette to fully set.
Serve:
- Slide the omelette onto a plate and garnish with an extra sprinkle of fresh basil or a drizzle of olive oil or feta if desired.
Enjoy your farm-fresh omelette!
