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Cheese and mushroom omelette

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 eggs
  • 50 g chestnut mushrooms
  • ½ tsp thyme
  • 1 clove of garlic
  • 50 g grated or crumbled cheese of your choice
  • Salt & pepper

Method
 

  1. Finely chop the mushrooms and garlic.
  2. Heat a little oil in a frying pan, add the mushroom, garlic and thyme leaves and gently sauté until soft. Transfer to a plate.
  3. Whisk the eggs with three pinches of salt.
  4. 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.
  5. 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.
  6. Serve warm.