Mushroom Omelette
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
2 omelettes
-
Calories
232 kcal
-
Course
Main Course
-
Cuisine
British
Mushroom Omelette
Description
The Mushroom Omelette features eggs lightly whisked with milk, salt, and pepper, cooked in a hot pan with a teaspoon of olive oil. The mixed mushrooms are sliced and gently softened before being folded into the omelette along with grated mature cheddar cheese and fresh parsley. The pan is swirled during cooking to ensure an evenly set eggs with a tender texture. Once folded, the residual heat melts the cheese inside. This omelette showcases a combination of earthy mushrooms, creamy cheese, and fresh herb notes.
Serving this omelette warm preserves its creamy interior and allows the cheddar to provide a rich flavor contrast. It works well on its own or paired with toast or a light salad for a balanced breakfast or light meal.
To achieve the best texture, avoid over-beating the eggs and prepare all fillings beforehand since the cooking is quick. Using a pan with sloped sides and moderate size helps cook and fold the omelette without breaking. Eggs brought to room temperature will cook more evenly.
Ingredients
- 4 egg
- 20 mushroom mixed varieties
- 1 tablespoon milk whole
- 1 pinch sea salt
- 1 pinch black pepper
- 30 g cheddar cheese grated, mature
- 1 handful parsley fresh
- 1 teaspoon olive oil
Instructions
- Crack 4 Eggs into bowl and add 1 tablespoon Whole milk and 1 pinch Sea salt and ground black pepper and lightly whisk.
- Slice 20 Mixed mushrooms into thin slices.
- Heat 1 teaspoon Olive oil in a pan and once hot add the mushrooms. Gently cook for 3 minutes until they have softened. Remove them from the pan and set aside.
- Put the pan back on the heat and add half the whisked eggs. Leave for around 5 seconds and then swirl the pan so that the whole surface is covered. Cook for around 30 second and then swirl the pan again and cook for another 30-60 second until the eggs have set.
- Add half the mushrooms, half of the 30 g Mature cheddar and half of the 1 handful Fresh parsley to one half of the omelette.
- Fold the other half on top and cook until the cheese has melted. Slide on to a plate and serve. Repeat with a second pancake.
Notes
- Prepare all fillings before starting to cook to prevent overcooking the eggs.
- Do not overbeat eggs to maintain a tender texture in the omelette.
- Chop fillings finely to help fold the omelette without tearing.
- Use a pan with sloped sides and appropriate size to ease cooking and folding.
- Bring eggs to room temperature before cooking for more even cooking.
- Optionally add chopped spinach with herbs for extra greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2omelettes
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1omelette | |
| Calories | 232kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 344mg | 115% |
| Sodium | 235mg | 10% |
| Potassium | 583mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
