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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.
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5 from 1 vote

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. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American, Breakfast
Servings: 2 people
Calories: 539kcal
Author: Kiran

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

  • 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.
  • 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.
  • In the same pan, add another tablespoon of oil.
  • 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.
  • 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.
  • Let it cook for another minute so the cheese is completely melted, and the eggs are set.
  • Remove on a plate, and garnish with coriander and red chili flakes.

Nutrition

Calories: 539kcal
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