Cheese and mushroom omelette
16 Nov 2016
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This cheese and mushroom omelette is perfect for a lazy lunch or brunch. It’s ready within 10 minutes and you can make it as healthy as you want using cheese of your choice. Serve it with a green salad and/or crusty bread.
Ingredients
- 3 eggs
- 50g chestnut mushrooms
- ½ tsp thyme
- 1 clove of garlic
- 50g grated or crumbled cheese of your choice
- Salt & pepper
Instructions
- Finely chop the mushrooms and garlic.
- Heat a little oil in a frying pan, add the mushroom, garlic and thyme leaves and gently sauté until soft. Transfer to a plate.
- Whisk the eggs with three pinches of salt.
- Heat a little oil in the frying pan, then add the egg and let it spread out. When half cooked, scatter the cheese all over.
- When the cheese has melted and the egg has set, scatter the mushroom mixture on the top. Add freshly ground pepper then fold the omelette in half. Cook for another minute or so, then slide it onto a plate.
- Serve warm.
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Categories
- Meal Type: - Breakfast - Brunch - Budget - Everyday - Lunch - Quick & Easy
- Cuisines: - French
- Health and Diet: - Combination - Gluten Free - Healthy - Low Carb - Vegetarian
- Skill Levels: - Easy
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