Cheese and Mushroom Omeltte

A white plate with a cheese and mushroom omelette and a fork resting on it.

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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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: International

Servings: omelettes

Calories: 373kcal

Author: Daniela Apostol

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

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.

Nutrition