Cheesy Mushroom Omelette

Ingredients

• 4 mediummushrooms, sliced
• to tastesalt and oil
• 10 ml (2 tsp)dried coriander
• 3eggs, whisked
• about 56 g (½ cup)mozzarella, shredded

Instructions

1. 1

   Cook the mushrooms

   Heat oil in a pan and sauté the sliced mushrooms with salt and dried coriander.

2. 2

   Add the eggs

   When the mushrooms are soft, pour in the whisked eggs.

3. 3

   Spread the eggs

   Rotate the pan so the eggs spread evenly across it.

4. 4

   Melt the cheese

   Scatter the mozzarella over the omelette and cover the pan with a lid.

5. 5

   Finish cooking

   When the egg no longer looks runny, flip the omelette and cook for about 2 minutes.

6. 6

   Serve the omelette

   Enjoy.

What is a cheesy mushroom omelette?

An omelette is a dish of beaten eggs cooked in a pan, often folded or flipped around a filling. This version pairs mushrooms with mozzarella and dried coriander for a straightforward, savoury combination.

Rather than relying on a complicated technique, the recipe lets the mushrooms soften before adding the eggs. That gives them time to cook and lets their flavour mingle with the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 9g protein, 2g carbs, 10g fat.

The eggs provide most of the protein, while the eggs, mozzarella and cooking oil contribute much of the fat. The eggs and cheese also provide most of the carbohydrates, though the amounts are modest; mushrooms add a small amount. Pair a portion with vegetables and wholemeal toast or bread for a more balanced plate.

The mushrooms and seasoning

Mushrooms: Slice them evenly so they soften at a similar pace. Cook them until soft before adding the eggs.

Coriander: Dried coriander seasons the mushrooms as they cook. Add salt to taste, keeping in mind that mozzarella also brings some saltiness.

Getting the eggs to set

Even layer: Rotate the pan after pouring in the eggs so they reach across the base. This helps the omelette cook more evenly.

Doneness: Cover the pan after adding the cheese. Wait until the egg surface no longer looks runny before flipping, then cook the other side for about 2 minutes.

Working with the cheese

Mozzarella: Shredded mozzarella is easy to scatter over the eggs and melts under the lid. Keep the cheese spread across the omelette rather than heaped in one place.

The lid traps heat, helping the top set and the cheese soften. Once the egg looks set, turn the omelette carefully to finish the second side.

Timing and pan choice

The recipe does not give a total cooking time, so use the softness of the mushrooms and the appearance of the eggs as your cues. The final side cooks for about 2 minutes.

A pan that gives the eggs room to spread makes rotation and flipping easier. Use enough oil to coat the cooking surface lightly.

What to serve alongside

Serve the omelette with toast or bread for a more substantial meal. A simple green salad or sliced tomatoes add a fresh contrast to the warm eggs and melted cheese.

For brunch, add fruit on the side; for supper, serve with extra vegetables if you would like a fuller plate.

Recipe notes & tips

• Slice the mushrooms evenly so they soften at about the same rate.
• Let the mushrooms become soft before pouring in the eggs.
• Rotate the pan soon after adding the eggs to spread them across the base.
• Keep the lid on while the cheese melts and the top of the omelette sets.
• Flip only when the egg no longer looks runny.
• Use a broad spatula to support the omelette as you turn it.

Variations

• Add spinach: Stir a handful into the mushrooms and let it wilt before adding the eggs.
• Use cheddar: Swap the mozzarella for grated cheddar for a sharper flavour.
• Add spring onions: Cook sliced spring onions briefly with the mushrooms.
• Bring in herbs: Finish with chopped fresh parsley or chives.
• Add black pepper: Season the mushrooms with freshly ground pepper as well as salt.

Common mistakes to avoid

• Adding eggs too soon: Wait until the mushrooms are soft before pouring them in.
• Uneven egg layer: Rotate the pan after adding the eggs so they spread across the base.
• Lifting the lid too often: Leave it in place while the cheese melts and the top sets.
• Flipping while runny: Wait until the egg no longer looks wet before turning it.
• Using too much heat: Cook steadily so the base has time to cook without over-browning before the top sets.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan or in the microwave until piping hot; the eggs may become firmer after reheating.

Frequently asked questions