Description
A classic, fluffy mushroom and cheese omelette made with sautéed mushrooms, creamy eggs, and melted cheddar cheese. This simple yet delicious breakfast recipe features fresh herbs and garlic for extra flavor, cooked gently on the stovetop to achieve a tender texture and gooey cheese filling.
Ingredients
Scale
For Mushroom Filling
- 1 tbsp / 15g butter
- 150 g / 5 oz mushrooms, sliced (about 1 ½ cups)
- 1 small garlic clove, minced
- Salt and pepper, to taste
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
For Omelette
- 3 eggs
- 2 tbsp cream (or 1 ½ tbsp milk)
- Salt and pepper, to taste
- 1/3 cup grated cheese (any melting cheese such as cheddar)
- 1 tbsp / 15g butter or olive oil
Instructions
- Prepare 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, approximately 1 ½ minutes. Add minced garlic, season with salt and pepper, and cook for another 1 ½ minutes until golden. Remove mushrooms from skillet and set aside.
- Whisk Eggs: In a bowl, whisk together 3 eggs, 2 tbsp cream (or 1 ½ tbsp milk), salt, and pepper until fully combined and slightly frothy.
- Preheat Skillet: Allow the skillet to cool slightly, then reduce heat to medium. Add 1 tbsp butter (or olive oil) and let it foam.
- Cook Eggs: Pour the egg mixture into the skillet. Immediately stir gently a few times as if making scrambled eggs. Once the base just starts to set, spread the eggs evenly over the surface of the pan.
- Set Omelette Edges: Wait for 20-30 seconds, then use a rubber spatula to lift the edges of the omelette and tilt the pan to let uncooked egg flow underneath. Repeat this action 2-3 times around the edges to cook evenly.
- Add Filling: Sprinkle half of the grated cheese over one side of the omelette. Layer the sautéed mushrooms on top, sprinkle with fresh thyme and chopped parsley, then top with the remaining cheese.
- Finish Cooking: Cover the skillet with a lid and cook for about 30 seconds, or until the bottom is light golden and the top is just set. The cheese will not fully melt at this stage.
- 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. Serve warm.
Notes
- You can substitute cream with milk for a lighter version.
- Any melting cheese such as mozzarella, gruyère, or gouda works well in this recipe.
- Fresh herbs like thyme and parsley are optional but add great freshness and aroma.
- For best results, use a non-stick skillet to prevent sticking and aid folding.
- Cook the mushrooms quickly over high heat to retain their texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: omelette, mushroom omelette, cheese omelette, breakfast recipe, easy omelette, stovetop cooking
