Wild Mushroom and Sage Omelette

To boost the mushroom flavour in any egg dish, you can’t beat this infused oil.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil


Button mushrooms – sliced
A splash of water or heavy cream (optional)
Fresh basil
Grated Cheese
Season with your favourite salt from our salt collection.


You can adapt your favourite omelette recipe by sauteing the mushrooms in our infused oil, then building your omelette, or follow our suggestions:

In a small non-stick pan, saute the mushrooms over medium heat until browned on both sides.  Do not overcrowd the pan, and ensure there is no excess moisture and the mushrooms are not soggy.

Pour in the egg mixture, then roll the pan around to get egg to the edges.

Top with fresh basil and cheese.  Fold and serve.