Mushroom Stuffed Omelette

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    Mushroom Stuffed Omelette

    Mushroom Stuffed Omelette


    14 people made this

    About this recipe: 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.

    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.
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    Reviews in English (14)


    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)

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