Mary Berry Mushroom Omelette with Ciabatta Recipe

This Mary Berry Mushroom Omelette with Ciabatta is a hearty and satisfying recipe, which calls for earthy shiitake mushrooms and warm crusty bread. It’s a quick lunch or brunch, ready in about 15 minutes.

Mary Berry Mushroom Omelette with Ciabatta Ingredients

• 4 large eggs
• 30g (1 oz) butter (divided)
• 60g (2 oz) shiitake mushrooms, sliced
• 1 tbsp fresh chives, snipped
• 1 loaf of ciabatta bread, warmed and split lengthways
• Salt and freshly ground black pepper

How To Make Mary Berry Mushroom Omelette with Ciabatta

1. Prepare the eggs: Break the eggs into a small bowl. Season generously with salt and black pepper. Beat them thoroughly with a fork until the yolks and whites are combined and frothy.
2. Sauté the mushrooms: Melt half of the butter (15g) in a small frying pan over high heat. Add the sliced mushrooms. Cook for 3–5 minutes until they are golden brown and all the liquid they release has evaporated. Remove the pan from the heat. Stir in the snipped chives and season with a little more salt and pepper. Transfer to a warm plate and keep hot.
3. Cook the omelette: Wipe out the pan or use a dedicated omelette pan. Heat it until very hot. Add the remaining butter and swirl the pan to coat the base and sides evenly. As soon as the butter is foaming (but not brown), pour in the beaten egg mixture.
4. Set the eggs: Cook over medium heat. As the eggs begin to set on the bottom, use a fork or spatula to pull back the edge of the omelette, tilting the pan simultaneously to allow the uncooked liquid egg to run into the gap. Repeat this around the pan until the omelette is mostly set but still slightly moist on top and golden underneath.
5. Fill and fold: Remove the pan from the heat. Scatter the hot mushroom mixture over one half of the omelette. Flip the uncovered half over the mushrooms to create a half-moon shape.
6. Assemble: Place the folded omelette inside the warmed, split ciabatta loaf. Close the sandwich and cut the ciabatta in half crosswise. Serve immediately.

Recipe Tips

• Mushroom variety: While shiitake mushrooms offer a meaty texture and smoky flavor, you can substitute chestnut or button mushrooms if preferred. Just ensure they are cooked until dry.
• Pan temperature: The pan must be hot before adding the eggs. If it’s too cool, the eggs will stick; if too hot, the butter will burn. Look for the foaming butter as your cue.
• Don’t overcook: The residual heat will continue to cook the eggs even after you take them off the stove. Remove the omelette while the top is still slightly glistening to ensure a creamy texture inside the bread.
• Ciabatta warming: Warm the ciabatta in a low oven for 5 minutes before filling. This crisping step makes the sandwich much more enjoyable than cold, chewy bread.

What To Serve With Mary Berry Mushroom Omelette with Ciabatta

This is a substantial sandwich on its own.

• Tomato Salad: A simple tomato and onion salad adds acid.
• Ketchup or Brown Sauce: A classic breakfast condiment.
• Coffee: The perfect brunch pairing.
• Rocket Salad: Tuck some fresh rocket leaves inside the ciabatta for pepperiness.

How To Store Mary Berry Mushroom Omelette with Ciabatta

• Eat Immediately: Omelettes do not reheat well; they become rubbery. This dish should be made and eaten fresh.
• Pre-cook mushrooms: You can cook the mushroom filling in advance and store it in the fridge, then just reheat it briefly before making the eggs.

Mary Berry Mushroom Omelette with Ciabatta Nutrition Facts

• Calories: 673kcal
• Protein: 24g
• Carbohydrates: 65g
• Fat: 32g
• Saturates: 14g
• Sugar: 4g
• Salt: 1.8g

Nutrition information is estimated per serving (half the loaf).

FAQs

Try More Recipes:

• Mary Berry Andalucian Mushrooms Recipe
• Mary Berry Brioches with Wild Mushrooms and Watercress Recipe
• Mary Berry Somerset Mushroom Soup Recipe