Mushroom Stuffed Omelette

    25 min

    Cottage cheese, mushrooms, chillies and basil are used to stuff an omelette. The resulting dish is delicious, light and really filling. Serve for breakfast, brunch, lunch, dinner or as a snack.

    19 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 4 large fresh mushrooms, sliced
    • 1 tablespoon chopped Scotch bonnet chilli or to taste (optional)
    • 1/4 teaspoon dried basil leaves
    • 4 eggs, beaten
    • 4 tablespoons cottage cheese
    • ground black pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat olive oil in a frying pan over medium heat. Add mushrooms and chilli; saute until soft. Sprinkle with basil and remove from pan.
    2. Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelette. Season with pepper and fold in half. Cook until firm. Serve warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    The recipe was easy enoough, but I found the cool and lumpy cottage cheese inside the hot omelet disconcerting. I think mixing the cottage cheese in with the beaten egg might have imporved things. Thanks!  -  05 May 2009  (Review from Allrecipes US | Canada)


    I'm not a cottage cheese fan, but I used it for a recipe and had some left over. I found this recipe and was skepital, but I loved it. I used canned mushrooms, but I'll use fresh next time. The jalepenos gave it a nice kick. Thanks alot!  -  23 Aug 2008  (Review from Allrecipes US | Canada)


    This was interesting. I took another reviewers advice and whipped the cottage cheese in with the eggs. I used one full egg and three egg whites and trim cottage cheese. I think I might add in some onion and garlic next time.  -  27 May 2009  (Review from Allrecipes US | Canada)