Mushroom and Cheese Omelette
Egg dish

Mushroom and Cheese Omelette

10 min Easy Vegetarian 488 kcal 32.2 g protein

An omelette is ready in ten minutes and still often goes wrong, usually from too much heat. Beat the eggs loose but not frothy, set the hob to medium and stir gently for the first twenty seconds until a thicker mass forms. After that you leave it alone until the top is just no longer liquid.

Ingredients

1 serving

Nutrition per serving

488
kcal
32.2g
protein
5.5g
carbohydrate
37.8g
fat

High protein26% of the energy from protein

Method

  1. Step 1: Slice the mushrooms and fry them in butter until golden brown.
    1

    Slice the mushrooms and fry them in butter until golden brown.

  2. Step 2: Beat the eggs with salt and pepper and pour them over the mushrooms.
    2

    Beat the eggs with salt and pepper and pour them over the mushrooms.

  3. Step 3: Let the omelette set over low heat and scatter the cheese over it.
    3

    Let the omelette set over low heat and scatter the cheese over it.

  4. Step 4: Fold the omelette in half, slide it onto a plate and scatter over the chives.
    4

    Fold the omelette in half, slide it onto a plate and scatter over the chives.

Tips from RandomRecept
  • Cook over low heat, that keeps the omelette tender instead of rubbery.
  • Never add milk to the eggs, it only makes the omelette watery.
  • Good with some spinach or tomato through it for extra vegetables.

Variations and storing

Fry the mushrooms separately and pour off the liquid before they go into the omelette, otherwise it turns watery. Chives, parsley, ham or tomato can all go in. An omelette is a dish of the moment, so do not keep it: reheated egg turns rubbery.

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