Mushroom and cheese omelette

    15 min

    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.

    83 people made this

    Serves: 1 

    • 2 eggs
    • 1 tablespoon milk
    • salt and pepper to taste
    • 1 knob butter
    • 4 tablespoons chopped fresh mushrooms
    • 4 tablespoons grated Gruyère or Emmental cheese

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Beat the eggs and milk together. Season with salt and pepper.
    2. 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.
    3. Fold omelette in half and turn out on a plate to serve.

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    Reviews in English (1)


    excellent, came out perfect first time I tried it. tasted delicious.  -  15 Jan 2014