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Breakfast

Cheddar, Mushroom and Herb Omelette

A tender folded omelette with golden mushrooms, mature Cheddar and chives, cooked just until the centre remains softly set.

BreakfastLunchVegetarianGluten-freeQuickUnder 30 minutesHigh protein
Total time22 minutes
DifficultyEasy
Community ratingNew recipe
Per serving30.5g protein
Representative photograph for Cheddar, Mushroom and Herb Omelette
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Structure checkedAdaptive recipe data
Serves
2

Scaled live

Ingredients

2 people

Omelettes

  • 150 gchestnut mushrooms, thinly sliced
  • 25 gbutter, divided
  • 1 tspolive oil
  • 1/4 tspfine salt, plus a pinch for the eggs
  • 1/4 tspblack pepper
  • 6large eggs
  • 2 tbspwhole milk
  • 80 gmature Cheddar, grated
  • 1 tbspchopped chives or parsley

Per serving

492 kcal30.5g protein1g carbs41g fat

Nutrition calculated from 9 of 9 ingredients

Approximately 400 kcal, 29g protein, 5g carbohydrate and 30g fat per serving.

Clear and checked

Method

  1. 01

    Heat the pan

    6 min

    Heat the pan over medium-high heat. Add oil and 10g butter, then mushrooms and 1/4 tsp salt. Cook for 5-6 minutes until their water evaporates and the edges brown. Season with pepper and transfer to a bowl.

  2. 02

    Beat the eggs

    3 min

    Beat the eggs, milk and a pinch of salt only until combined. Mix Cheddar and herbs with the mushrooms.

  3. 03

    For each omelette

    3 min

    For each omelette, melt half the remaining butter over medium heat. Add half the egg. Stir briskly for 10 seconds while shaking the pan, then spread into an even layer.

  4. 04

    When the base is set but the

    3 min

    When the base is set but the top remains glossy, about 60-90 seconds, put half the filling over one side.

  5. 05

    Fold the unfilled side

    3 min

    Fold the unfilled side over, cook for 20 seconds and slide onto a warm plate. Repeat with the second omelette and serve immediately.

Equipment check

5 items required

  • 20-22cm non-stick frying pan
  • Mixing bowl
  • Fork or whisk
  • Silicone spatula
  • Warm plates

Dietary and allergen note: Vegetarian and gluten-free if the cheese uses vegetarian rennet. Contains egg and dairy.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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