The dish is a lightly-golden omelet, carefully folded in half. The interior reveals a hearty blend of white mushrooms, pieces of pomegranate and kiwi, glistening with a clear, tangy glaze. The plate is garnished with fresh mint and chopped spring onions, offering a contrast in color. It's a feast for the eyes, as well as the palate.

Fusion Mushroom Fruit-Filled Omelet

Name: Fusion Mushroom Fruit-Filled Omelet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fusion
Ingredients: White Mushrooms, 1.1 pounds sliced thinly; large eggs, 4 beaten; ripe kiwi, 1 medium size skinned and diced; pomegranate, seeds, half a pomegranate divided; Olive Oil, 2 tablespoons; Soy Sauce, 1 tablespoon; Honey, 1 tablespoon; Salt and Pepper, to taste; Fresh Mint leaves, for garnish; Spring Onions, chopped for garnish chopped

Category Brunch

Prep 15 minutes

Cook 20 minutes

Style Fusion

Technique Sautéing

Diet Friendly Gluten-Free

Daily Recipe: February 21, 2026

This fusion brunch recipe combines the earthy flavors of white mushrooms with the sweetness of fresh seasonal fruits, all wrapped up in a Japanese omelot-style egg blanket. The unexpected combination creates a delightful harmony of tastes and textures.

Ingredients (for 4)

White mushrooms - 1.1 pounds - sliced thinly
Large eggs - 4 - beaten
Ripe kiwi - 1 medium size - skinned and diced
Pomegranate, seeds - half a pomegranate - divided
Olive oil - 2 tablespoons
Soy sauce - 1 tablespoon
Honey - 1 tablespoon
Salt and pepper - to taste
Fresh mint leaves - for garnish
Spring onions - chopped for garnish - chopped

Preparation

Step 1 - 🍄🍳💧

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced mushrooms and cook for about 8 minutes until most of the liquid has evaporated.
Step 2 - 🍯🍲🥄

While the mushrooms are cooking, combine 1 tablespoon of soy sauce and 1 tablespoon of honey in a small bowl to create a glaze.
Step 3 - 🍄🍯🔀

Remove the cooked mushrooms from the skillet and stir in the soy-honey glaze.
Step 4 - 🥚🍳🔥

Wipe the skillet clean. Heat the remaining olive oil over medium heat. Add the beaten eggs, swirling to evenly cover the bottom of the skillet. Cook until almost set but still runny on top.
Step 5 - 🥝🍄🔀

Sprinkle the glazed mushrooms, diced kiwi, and half of the pomegranate seeds over half of the omelet. Tilt the skillet and fold the omelet over onto itself using a spatula.
Step 6 - 🍳⏲️🔥

Continue cooking the omelet until it is completely set, for about 1 to 2 minutes.
Step 7 - 🍽️🍃🔝

Slide the fully-cooked omelet onto a large serving plate. Garnish with the remaining pomegranate seeds, chopped spring onions, and fresh mint leaves. Serve warm.

Additional

Don't hesitate to play around with your choice of fruits depending on the season. You can easily swap pomegranates and kiwi with blueberries or even chili flakes for a spicy kick. Allow kids to help with garnishing the dish, they will love sprinkling the vibrant toppings over the omelet. This dish not only tastes great but is also an excellent way to get some fruits and protein into your breakfast.