Extremely delicious, easy to make , Hearty and healthy omelette with button mushrooms and cheese. I love mushroom omelettes with a slice of whole grain toast and hot coffee. It's one my favourite thing to order for breakfast / brunch. You can add a handful of spinach along with mushrooms for a healthier version. Feel free to swap in your favourite mushrooms for button mushrooms.
Yield : 1 Serving
1. In a pan , add 1/2 tablespoon of butter. When the butter melts, add the dried herbs and give it a stir
2. Add the sliced onions and fry for 30 seconds
3. Place the mushroom on the pan with cut side down and sprinkle a pinch of salt
4. Reduce the flame to low and let the onions and mushrooms get caramelized , brown and oozing with liquid
5. Transfer the mushroom , onion mixture to a bowl and set aside
6. In a separate bowl, add eggs , cream or milk, 1 tablespoon of cheese, salt. Keep the remaining cheese to top it off the omelette. Using a fork, beat the eggs until they are fluffy with air bubbles
7. Heat 1/2 tablespoon of butter in a pan. When the butter melts, pour the egg mixture we prepared at step number 6. Leave the eggs and let it cook until the bottom is set and the top is still partially uncooked
8. Spread / place the mushroom mixture we prepared at step number 5 on half side of the omelette
9. Sprinkle with red chilli flakes, chopped cilantro leaves, remaining cheese
10. Now fold the eggs in half and let it cook for few seconds until the cheese inside melts and the omelette turns nice golden underneath
11. Serve immediately with toast and coffee
Yield : 1 Serving
Ingredients
- 2 Large Eggs ( for a healthier omelette, try two egg whites with one whole egg)
- 1 Teaspoon milk / cream ( optional )
- 1 Tablespoon butter / vegetable oil
- 6 Button mushrooms halved / quartered
- 1 small sized onion sliced thinly
- 1/2 Teaspoon mixed dry herbs ( I used thyme and oregano)
- a big pinch of red chilli flakes / freshly ground black pepper
- 2 tablespoons of grated cheddar cheese
- Chopped parsley / cilantro leaves for garnish
- salt to taste
Directions
1. In a pan , add 1/2 tablespoon of butter. When the butter melts, add the dried herbs and give it a stir
2. Add the sliced onions and fry for 30 seconds
3. Place the mushroom on the pan with cut side down and sprinkle a pinch of salt
4. Reduce the flame to low and let the onions and mushrooms get caramelized , brown and oozing with liquid
5. Transfer the mushroom , onion mixture to a bowl and set aside
6. In a separate bowl, add eggs , cream or milk, 1 tablespoon of cheese, salt. Keep the remaining cheese to top it off the omelette. Using a fork, beat the eggs until they are fluffy with air bubbles
7. Heat 1/2 tablespoon of butter in a pan. When the butter melts, pour the egg mixture we prepared at step number 6. Leave the eggs and let it cook until the bottom is set and the top is still partially uncooked
8. Spread / place the mushroom mixture we prepared at step number 5 on half side of the omelette
9. Sprinkle with red chilli flakes, chopped cilantro leaves, remaining cheese
10. Now fold the eggs in half and let it cook for few seconds until the cheese inside melts and the omelette turns nice golden underneath
11. Serve immediately with toast and coffee
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