Cheesy Mushroom Omelette
A 20-minute vegetarian recipe for breakfast or lunch.
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Ingredients
Main ingredients
- 10 g Butter
- 3 medium Eggs
- 50 ml Oat milk
- 20 g Cheddar cheese
- 100 g Mushrooms
- 5 g Parsley
Seasonings and other
- a pinch Salt
- ¼ tsp Black pepper
- 1 clove Garlic
Instructions
- Whisk the Eggs
In a bowl, whisk together the eggs, oat milk, salt, and black pepper until smooth and well combined.
- Cook the Mushrooms
Melt a small amount of butter in a skillet over medium heat. Add sliced mushrooms and minced garlic, cooking until softened and golden. Remove the mushrooms from the pan and set aside.
- Cook the Omelette
Lower the heat to medium and melt the remaining butter. Pour in the egg mixture and gently stir like scrambled eggs for a few seconds. Once the base starts to set, spread the eggs evenly across the pan. Wait 20–30 seconds, then use a spatula to lift the edges, tilting the pan to allow uncooked egg to flow underneath. Repeat around the omelette edges.
- Add Fillings and Finish Cooking
Sprinkle half the omelette with cheddar cheese, then add the cooked mushrooms and freshly chopped parsley. Top with the remaining cheese. Cover the pan with a lid and cook for another 30 seconds until the underside is light golden and the top is just set.
- Fold and Serve
Fold the omelette in half to cover the mushrooms and cheese. Transfer to a serving plate immediately—the residual heat will melt the cheese. Garnish with extra parsley if desired and serve warm.
