Description
This Cheese And Mushroom Omelette offers irresistible flavors with simple prep. Packed with eggs, mushrooms, and cheddar, it’s perfect for a quick and satisfying meal.
Ingredients
Scale
- 150 g closed-cup mushrooms (5 oz)
- 4 large eggs
- 30 g butter (2 tbsp)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 60 g grated cheddar cheese (2 oz, ½ cup)
- 1 tablespoon chopped fresh dill
Instructions
- Heat half of the butter in a non-stick frying pan over medium heat.
- Chop the mushrooms and add them to the pan, seasoning with a pinch of salt and pepper.
- Cook the mushrooms until golden and all moisture is absorbed, then remove from the pan and set aside.
- Add the remaining butter to the same pan.
- Crack the eggs into a bowl and beat them well with a fork.
- Pour half of the eggs into the pan, swirling to spread evenly.
- Cook until slightly set, then add half of the mushrooms and grated cheese on top.
- Flip the omelette over carefully and cook for another 30-40 seconds until done.
- Transfer the omelette to a plate and repeat the process for the second omelette.
- Top with extra cheese and chopped dill if desired.
Notes
For best results, use fresh mushrooms for added flavor.
You can substitute cheddar cheese with any cheese of your choice.
Add your favorite herbs for additional flavor.
Nutrition
- Serving Size: 1 omelette
- Calories: 350
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 420 mg