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Mushroom omelet with whole wheat couscous

An everyday dish for 2, ready in 20 minutes, around $1.14 a serving. People actually plan it with Popotam, and it's in season in October.

20mintotal
≈ $1.14a serving
395kcalper serving
21gof protein
VegetarianIn season in October
Let's cook
Mushroom omelet with whole wheat couscous, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Prep the mushrooms

    Wipe the white mushrooms with a damp cloth, trim off the dirty stems, then slice them thin. Chop the parsley if you haven't already.

  2. Fluff up the couscous

    Bring 250 ml of salted water to a boil in the saucepan, pour in the 100 g of whole wheat couscous, stir, turn off the heat and cover. Let it swell until the water is absorbed.

  3. Brown the mushrooms

    Heat the olive oil in the skillet over high heat and add the mushrooms. Sauté them, stirring, until golden, then salt, pepper and move them to a plate.

    Tip · Don't stir the mushrooms for the first minute and only salt them at the end, or they release their water and boil instead of browning.

  4. Beat the eggs

    Crack the 4 eggs into the mixing bowl, add a pinch of salt, some pepper and half the chopped parsley. Beat with a fork until smooth.

  5. Fluff the couscous

    Once the water is absorbed, fluff the couscous with a fork. Adjust the salt and pepper.

  6. Cook the omelet

    Melt the 10 g of butter in the skillet over medium heat and pour in the beaten eggs. When the edges set, put the mushrooms back on one half and cook until the omelet is fully set, with nothing runny left.

    Tip · Turn the heat down if the bottom browns too fast, so the center sets without the omelet drying out.

  7. Fold and serve

    Fold the omelet in half, cut it into two portions and plate them with the couscous. Sprinkle with the rest of the chopped parsley.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 395 kcal. 37% comes from carbs, 21% from protein and 39% from fat.

37 gCarbs
21 gProtein
17 gFat
Per serving (the dish for 2, divided by 2)
Energy395 kcal
Protein20.9 g
Carbs36.9 g
of which sugars2.2 g
Fat17.2 g
of which saturated fat6.2 g
Fiber2.9 g
Salt0.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.14 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.29for 2 people
≈ $1.14a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. An omelet is best soft, fresh out of the pan: reheated, it turns rubbery. Make it the day you eat it, it's done in 5 minutes!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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