Description
A rich and creamy mushroom omelette featuring sautéed mushrooms, melted cheese, and a fluffy egg base enriched with cream. This classic breakfast dish offers a velvety texture and savory filling perfect for a satisfying morning meal or light dinner.
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, such as cheddar)
Mushroom Filling (optional):
- 1 tbsp / 15g butter or olive oil
- 150 g / 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 edges start to turn golden, about 1 ½ minutes. Add minced garlic, salt, and pepper; continue cooking until mushrooms are golden and fragrant, about another 1 ½ minutes. Remove from skillet and set aside.
- Whisk Egg Mixture: In a bowl, whisk together eggs, cream (or milk), salt, and pepper until fully blended for a creamy base.
- Cook Omelette Base: Lower heat to medium and cool the skillet slightly. Add butter and allow it to foam. Pour in egg mixture, immediately stirring gently as if making scrambled eggs to start setting the base. Once the base begins to set, spread the eggs evenly to cover the pan bottom.
- Set Omelette Edges: After 20–30 seconds, use a rubber spatula to lift the edges of the omelette and tilt the pan to let uncooked egg run underneath. Repeat this process 2–3 times around the edges to promote even cooking.
- Add Fillings: Sprinkle half of the grated cheese over one side of the omelette, top with the sautéed mushroom filling, and sprinkle with optional thyme and parsley. Add the remaining cheese on top.
- Finish Cooking: Cover the pan with a lid and cook for 30 seconds or until the underside is lightly golden and the top is just set (note: the cheese will not fully melt at this stage).
- Fold and Serve: Carefully fold the omelette in half to enclose the mushrooms. Transfer immediately to a serving plate so that residual heat melts the cheese, serving warm and fresh.
Notes
- Cream adds a velvety and fluffy texture; milk can be used as a substitute, or skipped entirely.
- Other filling options include bacon, ham, olives, sun-dried tomatoes, artichokes, peppers, smoked salmon or trout, and leftovers like roast chicken or even Spaghetti Bolognese sauce.
- This recipe was formerly known as the ‘Ultra Lazy Ham Cheese Zucchini Omelette’ but has been updated to a classic style; zucchini directions and video are available separately.
- Nutrition facts are for the full omelette and mushroom filling; scale ingredients down for fewer servings.
Nutrition
- Serving Size: 1 omelette
- Calories: 680
- Sugar: 3g
- Sodium: 643mg
- Fat: 59g
- Saturated Fat: 33g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 632mg
