Mushroom Omelette with Kefir

Posted by on Sep 8, 2012 in Asides, Recipe | 0 comments

Kefir Mushroom OmeletteA good omelette is important to me because it is the very first thing that my mother taught me how to cook. This particular recipe is special because kefir truly makes a great omelette.Many people feel very strongly about not using milk or a similar ingredient in their omelettes, and before discovering kefir, I agreed with them.  But by using kefir, we are creating a fuller, fluffier omelette which is quite different from the original, but one which I now prefer.  It doesn’t take much kefir to get the desired results, I use two table spoons but the exact ratio will depend on the consistency of your kefir.


  • 3 eggs
  • 2-3 mushrooms of your choice
  • 2 table spoons of kefir
  • 2 table spoons olive oil or butter
  • Cheddar Cheese (to taste)
  • Pinch of salt and pepper

Mix the eggs and kefir in a separate mixing bowl and add the salt and pepper.  Thinly slice the mushrooms and cook them on high in the butter or olive oil until golden.  I prefer using oil because it is healthier and still tastes great.  Turn the stove down to medium before adding the egg and kefir mix by spreading it evenly on the pan.

When the omelette starts to set, but there is still some raw egg sitting on top, add the cheddar.  Remove the omelette from heat and use the handle to shake the omelette loose from the pan.  Using your fork or spatula, fold it on top of itself.  Serve immediately.

As many others before me, I have discovered that omelettes are great any time. Try this with a side for a quick dinner.

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