Vegetarian Mushroom and Leek Omelette Recipe

Mushroom Omelet
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  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: Two omelettes (2 servings)
Nutritional Guidelines (per serving)
350 Calories
22g Fat
12g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Two omelettes (2 servings)
Amount per serving
Calories 350
% Daily Value*
Total Fat 22g 29%
Saturated Fat 9g 45%
Cholesterol 640mg 213%
Sodium 1056mg 46%
Total Carbohydrate 12g 5%
Dietary Fiber 5g 17%
Protein 26g
Calcium 119mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Got leeks? Eat them for breakfast! This easy vegetarian mushroom and leek omelet recipe is a quick way to get some veggies along with your morning eggs, and the leeks impart a rustic, earthy flavor that goes well with the eggs. An easy vegetarian omelet is a quick vegetarian breakfast for any day of the week.


  • 6 eggs
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1 tbsp leek (diced)
  • 1 tbsp onion (diced)
  • 4 mushrooms (diced)
  • 1 tbsp butter (or margarine)

Steps to Make It

  1. Whisk together the eggs, salt, and pepper until well beaten.

  2. In a large skillet or frying pan, cook the leeks, onion, and mushrooms in butter or margarine for about 3 to five minutes or until onions are soft. Add vegetables to eggs.

  3. Pour half the eggs and veggies into the skillet and cook until done, folding in half just before finished. Repeat with the other half of the mixture.