Savory Mushroom and Cheese Omelette
Indulge in a fluffy mushroom and cheese omelette that’s perfect for breakfast or brunch. This recipe combines sautéed mushrooms with creamy cheese, all enveloped in a tender, golden egg base. Each bite offers a deliciously rich flavor and satisfying texture, making it an easy yet gourmet meal. Serve with fresh herbs for a pop of color and taste!
ingredients
- 4 large eggs
- 1 cup mushrooms, sliced (cremini or button)
- 1/2 cup shredded cheese (cheddar or Swiss)
- 2 tablespoons milk
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (parsley or chives) for garnish
steps
- 1.
In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- 2.
Heat the butter in a non-stick skillet over medium heat until melted.
- 3.
Add sliced mushrooms and sauté for about 5 minutes, or until they are golden brown and tender.
- 4.
Pour the egg mixture over the sautéed mushrooms, tilting the pan to distribute evenly.
- 5.
Cook for about 3-4 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
- 6.
Once the omelette is almost set but still slightly runny on top, sprinkle shredded cheese evenly over one half.
- 7.
Using a spatula, carefully fold the omelette in half, covering the cheese.
- 8.
Cook for an additional minute until the cheese melts and the omelette is fully set.
- 9.
Slide the omelette onto a plate, garnish with fresh herbs, and serve immediately.
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