Main Dishes

Rif Mountain Omelet with Wild Mushrooms

Recipe courtesy of Morocco (Chronicle Books, 2012), by Jeff Koehler. Reprinted with permission from the publisher.


  • 1/2 lb/225 g wild mushrooms of at least 2 or 3 varieties
  • 3 or 4 Tbsp extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 3 large eggs
  • 1 tsp dried oregano or zaâtar (see below), plus more for garnishing
  • 1 unpeeled garlic clove
  • 1 Tbsp finely chopped fresh flat-leaf parsley, plus more for garnishing
  • 1 dried bay leaf


  1. Keeping the mushroom varieties separate, brush them clean. Fill a bowl with water. Quickly dunk the mushrooms in a few changes of water just before cooking. Drain and pat dry with paper towels. Quarter or slice the mushrooms depending on their shape.
  2. In a 10-in/25-cm skillet, heat 1 Tbsp of the oil until smoking. Add one mushroom variety, season with a pinch of salt and pepper, and quickly sauté until the edges are golden, 1 to 2 minutes. Transfer to a plate. Add 1 Tbsp oil to the pan and sauté another mushroom variety. Repeat if needed for a third variety.
  3. In a small bowl, whisk the eggs until spongy. Stir in the 1 tsp oregano and a pinch of salt. Add three-fourths of the mushrooms and turn to coat. Gently crush the garlic under the heel of a palm or the side of a heavy knife.
  4. Add 1 Tbsp oil and the garlic to the pan, and cook over medium heat until fragrant, about 1 minute. Remove and reserve.
  5. Pour in the egg mixture. Immediately swirl the pan for a few seconds to keep the mixture from sticking as the eggs begin to set. Sprinkle the 1 Tbsp parsley over the top and season with salt and pepper. Place the bay leaf in the center. Cover, reduce the heat to medium-low, and cook until the bottom is golden and the omelet is set but still moist, 2 to 3 minutes. Do not turn or stir the eggs; only swirl the pan from time to time to keep the omelet from sticking.
  6. Loosen the omelet with a thin spatula if necessary and slide onto a large, flat plate. Scatter the remaining mushrooms over the top along with a pinch of parsley and some oregano. Top with the reserved garlic clove, drizzle with olive oil, and serve immediately.
Time Level Yield
30 minutes Easy one 8-in/20-cm omelet