Mushroom, MATR, and Ricotta Omelette⁠

Cook Time: 30 Minutes     Serves: 1 Person     Difficulty: Easy


Brunch doesn’t have to be loaded with grease and fat to be delicious. We took a lighter approach with this vegetarian omelette recipe that will satisfy your morning hunger. Pair with a Bloody Mary with or without the booze and you are setup for a successful Saturday.⁠

  • 3 fresh eggs⁠
  • 100g of Matr sheet cut into cubes ⁠
  • 100g Ricotta⁠
  • 1 lemon⁠
  • 100g Mushrooms of your choice, cleaned and cut into similar sizes
  • 2 sprigs of thyme⁠
  • Butter⁠ or neutral-flavored cooking oil⁠
  • Chives, cut small to garnish⁠
  1. Crack eggs into a bowl, add the desired salt, and whisk with a fork until well incorporated⁠ In a pan on high heat, add enough oil to coat the bottom of the pan and the mushrooms⁠
  2. Roast the mushroom until they are nice and golden brown⁠
  3. Once golden brown, add 1 sprig of thyme and salt, tossing a couple of times to ensure they are evenly seasoned⁠
  4. Remove from pan and reserve on the side⁠ Turn heat down to medium, add your Matr cubes, seasoned lightly with salt, and cook until golden brown on all sides, stirring frequently⁠
  5. Add to the reserved mushrooms⁠
  6. Season ricotta with white pepper, salt, lemon zest and juice, all to taste⁠
  7. Over medium heat and in a nonstick pan, add your butter, letting it get foamy⁠. Once foamy, turn the heat down to low and add eggs, stirring frequently with a rubber spatula until small curds being to form⁠. Keep stirring, managing heat to just gently get the eggs to set on the bottom while keeping the eggs on top slightly runny. ⁠
  8. Add mushrooms, ricotta, and Matr to fill the omelette⁠ Fold omelette out onto your plate and top it with chives. ⁠