Caramelized Onion, Mushroom and Avocado Omelette

Caramelized Onions, Mushrooms and Avocado Omelette

This morning I decided to have a healthy omelette for breakfast. I’ve been wanting to try this recipe I found on the Williams-Sonoma website for a while. I made a few changes; using olive oil, instead of avocado oil, and using button mushrooms, instead of cremini and king oyster. The omelette is thinner than the traditional one, almost crepe-like in thickness. You can taste the buttery avocado, the sweet caramelized onion and the savory mushrooms. This is truly a satisfying breakfast, especially when one is trying to reduce the refined carbs in the diet!

Caramelized Onions, Mushrooms and Avocado Omelette

Caramelized Onions, Mushrooms and Avocado Omelette


  • Organic extra-virgin olive oil
  • 1 onion thinly sliced
  • 2 tablespoons water
  • Sea salt
  • Freshly ground pepper
  • 8 ounces mushrooms, thinly sliced
  • 4 organic eggs
  • 2 tablespoons chives, thinly sliced
  • 1 avocado, peeled, pitted and thinly sliced


  1. Heat 1 tablespoon oil over medium-high heat in a 9-inch nonstick frying pan. Add onions and cook, stirring occasionally, until “caramelized” brown, about 8 minutes. Season with salt and pepper. Transfer to a bowl.
  2. Add another 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and sautéed until brown, stirring occasionally for about 8 minutes.  Add salt and pepper to taste. Transfer to a bowl. Wipe out the pan with a paper towel.
  3. In a medium bowl, whisk together the eggs, water and chives. Add salt and pepper. Heat 1 tablespoon oil in the pan over medium heat. Add half of the egg mixture. Using a spatula, push the eggs towards the center and swirl pan to evenly distribute the uncooked egg. Cook for 1 minute. Add half the onions and mushrooms to the center of the omelette. Then add half the avocado on top, space evenly. Cook until the eggs are set, about 1 minute. Fold the sides of the omelette towards the center and gently slide off pan onto a plate. Repeat, making the second omelette. Serves 2.

Caramelized Onions, Mushrooms and Avocado Omelette


16 thoughts on “Caramelized Onion, Mushroom and Avocado Omelette

  1. This omelets sounds lovely! I like the addition of an avocado–I have never tried that in an omelet. Also, I like how thin it looks–very elegant! Thank you for sharing it at Fiesta Friday!


  2. I love how your omelette is thin! It makes this breakfast such a delicacy. And, your pictures are absolutely gorgeous. Thank you so much for joining us at the fiesta this weekend, and I hope you had a wonderful weekend. 🙂


  3. This is a really gorgeous sounding omelette, with savoury, sweetness and richness from each of the components. It sounds like a filling and hearty breakfast but with all the vegetables filling the omelette, also light!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s