Mushroom and Cheese Omelette

Make this stuffed mushroom and cheese omelette for breakfast and serve with tea and toasted bread. Or perhaps dinner with a light green salad on the side.

Breakfast being the most important meal of the day is something I must have mentioned a million times already, and it’s something I rarely miss. But due to lack of time, a leisurely breakfast is something that can only be achieved on the weekends. That’s when it’s possible to make recipes like this mushroom and cheese omelette or this delicious salted caramel crepes.

Essentially, this is a stuffed omelette. The mushrooms are sautéed till golden brown, and the cheese is grated and set aside. Once the pan is ready, the eggs are added and cooked on medium heat till they are almost set. That’s when the mushrooms and cheese is added, and the omelette folded over.

Start off with seasoning the eggs with spices, herbs and vegetables. Coriander, red chili powder and finely chopped capsicum. Variations include onions, tomatoes, perhaps some Italian herbs or fresh dill and chives.

Serve it hot on a plate with toast. Add a sprig of coriander and a pinch of red chili flakes, and serve it to guests on your next brunch party.

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Mushroom and Cheese Omelette

Make this stuffed mushroom and cheese omelette for breakfast and serve with tea and toasted bread. Or perhaps dinner with a light green salad on the side. 

Course Breakfast

Cuisine American, Breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 people

Calories 539 kcal

Ingredients

• 3 eggs
• salt to taste
• ½ teaspoon red chili powder
• 2 tablespoon milk
• 2 tablespoon sliced capsicum
• 1 tablespoon coriander chopped, plus more for garnish
• 2 - 3 tablespoon oil
• 50 grams mushrooms sliced
• 2 tablespoon cheddar cheese grated
• Red chili flakes for garnish

Instructions

1. Crack the eggs in a bowl, and add milk. Season with salt, and red chili powder. Whisk. Add capsicum and coriander. Mix and set aside.
2. Heat 1 tablespoon oil. Add mushrooms cook on medium heat for 2-3 minutes, until they start to soften and turn golden. Season with salt and black pepper, and remove in a plate. Set aside.
3. In the same pan, add another tablespoon of oil.
4. Add the whisked eggs, and tilt the pan to spread the eggs evenly the surface. Cook the omelet, and about every 30 seconds, lift the edges of the omelet with a spatula and let the liquid eggs run underneath. Basically, the eggs will start setting in the centre, and once the pan is tilted the runny eggs will have a chance to get set as well.
5. Once the eggs are almost set, spread the mushrooms in the middle along with the grated cheese. Use the spatula to fold the omelet in half over itself.
6. Let it cook for another minute so the cheese is completely melted, and the eggs are set.
7. Remove on a plate, and garnish with coriander and red chili flakes.