Description
A classic mushroom omelette recipe featuring a fluffy, creamy egg base filled with sautéed mushrooms and melted cheese. This quick and satisfying breakfast or brunch dish combines buttery mushrooms, garlic, fresh herbs, and cheddar cheese for a deliciously melty filling in a perfectly cooked omelette.
Ingredients
Units
Scale
Omelette
- 1 tbsp (15g) butter
- 3 eggs
- 2 tbsp cream (or 1 1/2 tbsp milk)
- Salt and pepper, to taste
- 1/3 cup grated cheese (any melting cheese, typically cheddar)
Mushroom Filling (optional)
- 1 tbsp (15g) butter or olive oil
- 150g (5 oz) mushrooms, sliced (about 1 1/2 cups)
- 1 small garlic clove, minced
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
Instructions
- Prepare Mushroom Filling: Melt butter in a medium or small non-stick skillet over high heat. Add sliced mushrooms and cook until they start to turn golden around the edges, about 1 ½ minutes. Add minced garlic, salt, and pepper, then continue cooking until the mushrooms are golden, about another 1 ½ minutes. Remove the mushroom mixture from the skillet and set aside.
- Whisk Eggs: In a bowl, whisk together eggs, cream (or milk), salt, and pepper until well combined and slightly frothy to create a creamy texture.
- Cook Omelette Base: Lower the skillet heat to medium and add butter. Once the butter foams, pour in the whisked eggs. Immediately stir a few times as if making scrambled eggs until the base starts to set, then spread the eggs out evenly to cover the skillet’s base.
- Set Edges: After 20 to 30 seconds, use a rubber spatula to gently lift the edges of the omelette and tilt the pan to allow uncooked egg to flow underneath. Repeat this lifting and tilting around the omelette edges 2 or 3 times to cook evenly.
- Add Fillings: Sprinkle half of the omelette with grated cheese, top with the sautéed mushroom filling, sprinkle with fresh thyme and parsley if using, then finish with the remaining cheese.
- Finish Cooking: Cover the skillet with a lid and cook for 30 seconds or until the underside is lightly golden and the top is just set. The cheese will not fully melt at this point.
- Fold and Serve: Fold the omelette in half to cover the mushrooms and transfer immediately to a serving plate. The residual heat will melt the cheese perfectly, creating a velvety, fluffy omelette.
Notes
- Cream or milk added to the eggs gives the omelette a velvety, fluffy texture but can be skipped if desired.
- For different fillings, try sautéed bacon, ham, olives, sun-dried tomatoes, artichokes, peppers, or even leftover proteins like roast chicken or smoked salmon.
- This recipe was originally named “Ultra Lazy Ham Cheese Zucchini Omelette” but has been simplified to a classic mushroom omelette.
- Nutrition info and servings are calculated for a single large omelette; scale ingredients accordingly for multiple servings.
Nutrition
- Serving Size: 1 omelette
- Calories: 680
- Sugar: 3g
- Sodium: 643mg
- Fat: 59g
- Saturated Fat: 33g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 632mg
