Omelette with Mushrooms Recipe

by Dr. Wally Taylor, Texas Integrative Medicine

Try this delicious breakfast or lunch option which contains healthy fat and protein to keep you full and satiated. This omelette is delicious paired with a green side salad as well. Eggs are incredibly nutrient-dense and contain iron, choline, B vitamins, selenium, and more.


  • 6 whole organic (preferably farm-fresh, free-range) eggs
  • 300 g Paris mushrooms
  • 1 whole onion
  • ¼ cup organic unsweetened full-fat coconut milk
  • 1 pinch salt to taste
  • 1 pinch pepper to taste


  1. Peel the mushrooms and slice them.
  2. Peel and slice the onion.
  3. In a frying pan, pour oil and fry the onion.
  4. Add the mushrooms and leave to brown about 10 min.
  5. Meanwhile, break the eggs in a bowl.
  6. Salt, pepper and add the milk (whip for a minute or two).
  7. Pour the eggs into the pan and cook for 5 to 10 minutes, depending on your taste.
  8. Serve hot.