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Cheesy mushroom omelette: A savory breakfast delight!

cheesy mushroom omelette
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A savory and fluffy cheesy mushroom omelette, perfect for a quick and delicious breakfast or brunch.

Ingredients

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  • 3 large eggs
  • 2 tablespoons milk or cream
  • Salt and black pepper to taste
  • 1 tablespoon butter
  • 1 cup mushrooms, sliced
  • 1 small garlic clove, minced
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup shredded mozzarella or Swiss cheese
  • 1 tablespoon chopped fresh parsley

Instructions

  1. In a bowl, whisk eggs, milk, salt, and pepper until smooth and slightly frothy.
  2. Heat half the butter in a skillet over medium heat. Add mushrooms and sauté 4–5 minutes until golden and tender.
  3. Stir in garlic and thyme. Cook 30 seconds more, then remove mushrooms from pan.
  4. Add remaining butter to the skillet. Pour in the eggs and tilt pan to spread evenly.
  5. Cook on medium-low until edges set but center is slightly soft.
  6. Sprinkle cheese over one half of the omelette. Top with sautéed mushrooms.
  7. Fold the omelette gently in half and cook another 1–2 minutes until cheese melts.
  8. Slide onto a plate and garnish with fresh parsley.

Notes

  • Cook eggs on medium-low for a tender texture.
  • Don’t overcook or it becomes rubbery.
  • Use a non-stick pan for easy folding.

Nutrition

Find it online: https://www.homeydishes.com/cheesy-mushroom-omelette-recipe/