About this recipe:For a simple but elegant brunch dish or a tasty midweek meal, this mushroom and cheese omelette can't be beat. If preferred, cook the chopped mushrooms in a little butter in a separate frying pan before adding to the omelette.
1 tablespoon milk
salt and pepper to taste
1 knob butter
4 tablespoons chopped fresh mushrooms
4 tablespoons grated Gruyère or Emmental cheese
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Method Prep:5min › Cook:10min › Ready in:15min
Beat the eggs and milk together. Season with salt and pepper.
Pour eggs into a small non-stick frying pan coated with cooking spray over medium-low heat. Sprinkle mushrooms and cheese on eggs and cook until eggs are set and no longer runny.
Fold omelette in half and turn out on a plate to serve.