Cheesy Mushroom Omelette
A quick and delicious breakfast option packed with savory mushrooms, melted cheese, and fluffy eggs.
Ingredients
Eggs
- 6 large Eggs free-range eggs, provides richness and protein
Mushrooms
- 250 g Mixed mushrooms sliced, adds depth of flavor and texture
Cheese
- 100 g Cheddar cheese grated, sharp cheddar for tang
Onion
- 1 small Small onion finely chopped, adds sweetness and aroma
Garlic
- 2 cloves Garlic minced, for savory flavor
Fresh Herbs
- 2 tablespoons Chopped fresh parsley or chives adds freshness and color
Butter
- 2 tablespoons Unsalted butter for cooking and flavor
Milk or Cream
- 2 tablespoons Milk or cream makes eggs fluffy
Salt and Black Pepper
- Salt and black pepper to taste
Instructions
- Sauté sliced mushrooms, chopped onion, and minced garlic in butter until tender.
- Beat eggs with milk or cream, salt, and pepper.
- Pour egg mixture into the pan with cooked mushrooms and cook until just set.
- Sprinkle grated cheese and chopped herbs on top, then fold the omelette and cook until cheese melts.
- Serve hot, garnished with extra herbs if desired.
Notes
Use a non-stick pan for easier cooking and flipping.