A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

boonu

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.

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  • Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.

  • Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Cook's Note:

If using cream cheese instead of Boursin(R) you may want to add more garlic to make up for the lack of seasoning. I have also used heavy cream as a replacement before, with good results.

Nutrition Facts

416 calories; protein 23.9g; carbohydrates 13.3g; fat 31.3g; cholesterol 438.8mg; sodium 369.1mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/30/2013
I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again just for myself. Read More
(6)

Most helpful critical review

Rating: 3 stars
02/02/2013
This had way too much Italian seasoning for us and I even cut it way back. Also I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color. Read More
(11)
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
02/02/2013
This had way too much Italian seasoning for us and I even cut it way back. Also I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color. Read More
(11)
Rating: 3 stars
05/02/2015
Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume this has to be a typo! That said, if I were to rate this recipe according to these measurements, I would assign it one star, and according to AR’s guidelines, that means inedible. If I were to rate this, however, on more sensible measurements, I would rate this 5 stars. Not only did I not use 1-1/2 T. of Italian seasoning, I used none at all – because I don’t use “Italian” seasoning. But if I was to use it, I’d use a more reasonable 1/4-1/2 tsp. – “to taste” if you will. Besides, garlic and herb Boursin has quite a lot of flavor on its own and because of it you’d be pushing it with extra seasoning. I did, however, add some chopped fresh chives to compensate for omitting the “Italian” seasoning. As for the mushrooms and onions, I added what looked right to me, and it was far less than what the recipe directed. The Boursin added a pleasant, subtle, herby creaminess, and while the mozzarella didn’t contribute much flavor, it added a decadent gooiness. So in the final analysis, made as directed with at least one possible typo (the amount of Italian seasoning) this would be 1-star inedible. With more conservative amounts of everything, we loved it, 5 stars. In fairness, I’ll rate it midway in between at 3 stars, which assumes the reader takes into account these considerations. Read More
(10)
Rating: 4 stars
08/30/2013
I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again just for myself. Read More
(6)
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Rating: 5 stars
09/09/2014
What a great recipe. I had double everything except for the Italian seasoning (mistake on my part). Will be doing again. Thank you boonu for a wonderful recipe. Read More
(3)
Rating: 3 stars
04/02/2015
I thought this was barely OK. I made it exactly as written. I'd never bought the Boursin before but it was kind of nice itself. But overall this wasn't really a breakfast kind of dish to me. I probably won't be making it again. Read More
(2)
Rating: 4 stars
01/28/2014
This was so good as well as being easy to make. I also served it on toast and it was enjoyed. I will make again! Read More
(2)
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Rating: 4 stars
08/02/2014
We added goat cheese instead of Boursin and it was delicious. We will add fresh spinach next time. Read More
(2)
Rating: 4 stars
08/27/2016
I did not read the reviews prior to making this but find some of the comments appropriate. As I worked through the recipe I only used half the Italian Seasoning particularly since we used garlic and herb Boursin cheese. Next time I will also use a separate pan for the eggs and fold in the Mushroom and Onion mixture primarily because the eggs started to cook too fast in the very hot pan I was already using. I served with Rye toast. Thanks for sharing Boonu this was very good. Read More
(1)
Rating: 5 stars
01/15/2017
I made this almost as written I never had the herb & garlic cheese so I used a laughing cow cheese instead. Husband and son both loved it my son said it was that good he never even used ketchup A keeper fot sure. Read More
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