Simple Pink Oyster Omelette
Freshly harvested Pink Oyster mushrooms are not only beautiful — they have a delicate, slightly seafood-like flavor that makes them perfect for an omelette.
If you’ve grown them at home using a mycorama Pink Oyster mushroom grow kit, this recipe is the perfect way to enjoy your harvest.
This omelette is light, fluffy, and packed with flavor. Serve it for breakfast, brunch, or a quick dinner, and let the vibrant pink mushrooms be the star.
Ingredients (serves 2)
- 120 g fresh Pink Oyster mushrooms (from your grow kit)
- 4 large eggs (approx. 220 g total)
- 50 ml milk
- 20 g butter (or olive oil for dairy-free)
- 20 g spring onion, finely sliced
- 20 g grated cheese (optional, for a richer omelette)
- 2 g fine salt
- 1 g freshly ground black pepper
Instructions
1. Prepare the mushrooms
Clean the Pink Oyster mushrooms gently with a soft brush or cloth. Slice into bite-sized pieces.
2. Sauté
Heat 10 g butter in a non-stick frying pan over medium heat. Add the mushrooms and spring onion, cooking for 3–4 minutes until soft and fragrant. Remove and set aside.
3. Beat the eggs
In a bowl, whisk the eggs with milk, salt, and pepper until smooth.
4. Cook the omelette
Add the remaining 10 g butter to the pan. Pour in the egg mixture and swirl to coat the base evenly.
Cook over low-medium heat until the bottom is set but the top is slightly runny.
5. Add the filling
Spread the sautéed mushrooms and spring onion over one half of the omelette. Sprinkle with cheese if using.
Fold the omelette over and cook for another 30–60 seconds until just set.
6. Serve
Slide onto a plate and serve immediately. The pink mushrooms will keep their beautiful color if not overcooked.
Tips for the Best Pink Oyster Omelette
- Freshly harvested mushrooms from your Pink Oyster grow kit have the best flavor and texture.
- Avoid overcrowding the pan when sautéing mushrooms — this helps them stay firm and flavorful.
- For extra flavor, add a pinch of smoked paprika or fresh herbs like chives.