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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.

Recipe bywjf.morris
BreakfastLunchVegetarianGluten-freeQuickUnder 30 minutesHigh protein
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Total time18 min
DifficultyEasy
Community ratingNew recipe
Per serving30.5g protein
Photograph of Cheddar, Mushroom and Herb Omelette
OK
Structure checkedAdaptive recipe data
Serves
2

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Heat the pan

    6 minHands-on

    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 minHands-on

    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 minHands-on

    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 minHands-on

    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 minHands-on

    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.

Check the listed equipment and capacity before you start.

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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