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Cheese and Mushroom Omelette Recipe

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★★★★★

4.6 from 52 reviews

A classic mushroom and cheese omelette featuring sautéed mushrooms with garlic and fresh herbs, combined with creamy eggs and melting cheddar cheese for a rich, savory breakfast or brunch option.

Ingredients

Scale

Omelette

  • 3 eggs
  • 2 tbsp cream (or 1 ½ tbsp milk)
  • Salt and pepper, to taste
  • 1/3 cup grated cheese (any melting cheese, typically cheddar)
  • 1 tbsp / 15g butter

Mushroom Filling

  • 1 tbsp / 15g butter
  • 150 g / 5 oz mushrooms, sliced (about 1 ½ cups)
  • 1 small garlic clove, minced
  • Pinch of fresh thyme leaves (optional)
  • Finely chopped parsley (optional)
  • Salt and pepper, to taste

Instructions

  1. Mushroom Filling: Melt 1 tbsp butter in a medium or small non-stick skillet over high heat. Add the sliced mushrooms and cook until they start to turn golden on the edges, about 1 ½ minutes. Add the minced garlic, salt, and pepper, then continue cooking until the mushrooms are golden, roughly another 1 ½ minutes. Remove the mushrooms from the skillet and set aside.
  2. Prepare the Egg Mixture: In a bowl, whisk together the eggs, cream (or milk), salt, and pepper until well combined and slightly frothy.
  3. Cook the Omelette Base: Allow the skillet to cool slightly and reduce the heat to medium. Add 1 tbsp butter and wait until it foams. Pour in the egg mixture immediately and stir gently a few times as if scrambling, then let the base start to set evenly by spreading the mixture to cover the pan.
  4. Cook the Omelette Edges: After 20 to 30 seconds, use a rubber spatula to lift an edge of the omelette and tilt the pan to allow uncooked egg to flow underneath. Repeat this around the edges 2 or 3 times to help set the omelette evenly.
  5. Add Filling and Cheese: Sprinkle half of the grated cheese on one side of the omelette, then add the sautéed mushrooms on top. Garnish with fresh thyme and parsley if using, then top with the remaining cheese.
  6. Finish Cooking: Cover the skillet with a lid and cook for about 30 seconds, or until the underside is light golden and the top is just set; note that the cheese will not fully melt during this time.
  7. Fold and Serve: Fold the omelette in half to cover the mushroom filling. Transfer immediately to a serving plate; the residual heat will melt the cheese perfectly.

Notes

  • You can substitute milk for cream for a lighter version.
  • Any melting cheese works well, but cheddar gives a nice flavor.
  • Fresh herbs like thyme and parsley add brightness and can be omitted if unavailable.
  • Using a non-stick skillet ensures easy flipping and folding of the omelette.
  • Ensure the pan is not too hot when cooking the eggs to avoid overcooking or burning.

Keywords: omelette, mushroom omelette, cheesy omelette, breakfast recipe, easy omelette, stovetop omelette

Find it online: https://flavorsbymaya.com/cheese-and-mushroom-omelette-recipe/