Mushroom and coriander omelette

    16 min

    I have, crazily, been making omelettes my whole life without adding garlic! Having seen the error of my ways, I now have a lot of catching up to do. This simple mushroom omelette has lots of garlic, cheese and fresh mushrooms! Feel free to vary the mushrooms with what's in season if you like wild mushrooms.


    Hampshire, England, UK
    1 person made this

    Serves: 1 

    • 2 tablespoons butter
    • 2 cloves garlic, thinly sliced
    • 4 medium mushrooms, thinly sliced
    • 2 large eggs
    • 1 tablespoon chopped fresh coriander
    • 1 handful grated cheese, of your choice
    • salt and pepper, to taste

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. In a non-stick frying pan over a high heat, melt the butter then add the garlic. Cook and stir for several minutes until quite crispy and golden brown. Lower the heat to medium then add the mushrooms; cook and stir for several minutes until golden brown.
    2. Increase the heat to medium high, spread the mushrooms out over the base of the pan then pour in the eggs. Pick up and tilt the pan if necessary to spread the egg around. Working quickly, sprinkle the cheese over and season with salt and pepper, lower heat to medium. When you start to see the top of the omelette bubbling give the pan a wiggle to loosen the base.
    3. I like my eggs cooked very well, so I flip my omelette over in the pan and cook until dry before folding and transferring to a warm plate. However, when the cheese has melted on top and the egg is to desired consistency you can either fold over and serve at this stage if you like them a bit runny, or place under the grill for a moment or two to finish. Whatever your preference, this is a forgiving omelette and should stay together well.

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