Cheese and Mushroom Omelette, a high-protein breakfast or brunch recipe that is nourishing and delicious, and comes together in 15-20 minutes. It's a family-friendly dish that anyone can master, and it uses a few basic ingredients to deliver big flavours every single time.
A new year has just begun, and while I am happy to leave behind the heavy, rich, albeit delicious festive dishes, I don't particularly like the idea of restrictive meals that offer very little in terms of nutrition.
Good, well balanced meals are the big winners for me, and this cheese and mushroom omelette is a great example here. It's packed with essential nutrients, it's filling and delicious, and it's really good for you.
Plus, it's a highly customisable recipe, which leaves room for variations. My veggie omelette is still one of my most popular recipes on the blog, so many years later. Good food doesn't have to be expensive, complicated nor fancy.
Omelettes have the bad reputation of being hard to achieve, but all you need is a good non-stick pan, and the rest is very easy. Once you master the cooking technique, you won't end up anymore with scrambled eggs, but a perfectly-cooked omelette that you can proudly serve to others too.
For this omelette I used closed-cup mushrooms and sharp cheddar cheese for a deep flavour. You can use any other mushrooms though, as well as any other hard cheese of your choice.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- eggs - I used 4 large eggs, which were enough for 2 omelettes, if you use smaller eggs, add 1 or 2 extra eggs
- mushrooms - closed-cup mushrooms are easily-available and affordable, but you can use any other mushrooms you wish
- cheddar cheese - I love this sharp cheese, it's rich and adds the right amount of saltiness and cheesiness
- butter - to me, eggs call for butter, whether you cook an omelette, scrambled eggs or fried eggs. The butter adds creaminess and so much more flavour that oil simply can't match
- salt & pepper - to taste
- dill - optional, but it does add colour and extra flavour
Step-by-step photos and instructions
- heat up a non-stick frying pan on a medium heat, add half the butter and allow it to melt
- add the chopped mushrooms and season them with salt and pepper
- give them a good stir, and allow them to cook until golden and any released moisture is evaporated
- remove the mushrooms from the pan and set aside
- in the same pan, melt half of the remaining butter
- in a small bowl, crack 2 eggs and use a fork to beat them well
- pour the eggs in the pan, and swirl the pan around to spread the eggs evenly
- once the omelette begins to set, scatter half of the mushrooms and cheese on top
- leave it to cook for 20-30 seconds
- gently flip the omelette over, and cook it again for 1 minute
- transfer the omelette to a plate, and top with extra grated cheese and chopped dill
- repeat with the remaining ingredients - you will end up with 2 omelettes
Expert tips
Using a non-stick frying pan is absolutely essential to cooking the omelette right. If the omelette sticks even slighly to the bottom of the pan, it will be pretty hard to flip it without scrambling it.
Do not increase the heat, if it's too high, the omelette will brown too quickly on one side, while on the other side you have raw eggs.
Always cook the mushrooms separately to avoid excess moisture and a soggy omelette. Season the omelette lightly, the cheddar cheese is quite salty as it is.
Do not overload the omelette, as it will be too hard to flip it over, if you have mushrooms and cheese leftover, you can always serve them on top of the omelette.
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Cheese and Mushroom Omeltte
Ingredients
- 150 g closed-cup mushrooms (5 oz)
- 4 large eggs
- 30 g butter (2 tbsp)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 60 g grated cheddar cheese (2 oz, ½ cup)
- 1 tablespoon chopped fresh dill
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Instructions
- Add half of the butter to a non-stick frying pan (mine is 6 inches in diameter /15 cm).
- Chop the mushrooms and add them to the pan with a pinch of salt and pepper.
- Cook the mushrooms, stirring occasionally, until all the moisture released is absorbed and the mushrooms are golden.
- Remove the mushrooms from the pan and set them aside.
- In the same pan, add half of the remaining butter.
- Crack the eggs in one bowl, and use a fork to beat them well.
- Pour in half of the eggs, and gently swirl the pan around so the eggs can spread evenly.
- Cook the eggs until they are slightly set, then sprinkle over half of the mushrooms and grated cheese.
- Once the omelette is mostly set, carefully flip it over with a spatula and cook it for a further 30-40 seconds.
- Remove it from the heat, and transfer it to a plate.
- Make another omelette with the remaining ingredients.
- Top the omelettes with extra cheese and chopped dill if you like.
Video
Notes
- Using a non-stick frying pan is absolutely essential to cooking the omelette right. If the omelette sticks even slighly to the bottom of the pan, it will be pretty hard to flip it without scrambling it.
- Do not increase the heat, if it's too high, the omelette will brown too quickly on one side, while on the other side you have raw eggs.
- Always cook the mushrooms separately to avoid excess moisture and a soggy omelette. Season the omelette lightly, the cheddar cheese is quite salty as it is.
- Do not overload the omelette, as it will be too hard to flip it over, if you have mushrooms and cheese leftover, you can always serve them on top of the omelette.
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