Cheese and Mushroom Omelette
Indulge in a classic with a twist – the Cheese and Mushroom Omelette! This quick and savoury delight combines fluffy eggs with rich melted cheese and earthy mushrooms for a delicious meal anytime of the day.
3 One Stop Free Range Large Eggs
1/2 cup One Stop Mushrooms
1/2 cup One Stop Shredded Mature Cheddar Cheese
1 tablespoon One Stop Unsalted Butter
Salt and pepper to taste
- Crack the eggs into a bowl and beat them until well combined. Season with a pinch of salt and pepper. Slice the mushrooms.
- In a non-stick pan over medium heat, melt the butter. Add the sliced mushrooms and sauté until they become tender and golden.
- Pour the beaten eggs over the mushrooms in the pan. Allow the edges to set slightly.
- Sprinkle the shredded cheese evenly over one half of the omelette.
- Once the eggs are mostly set, carefully fold the omelette in half, covering the cheese. Press down gently with the spatula.
- Slide the omelette onto a plate. If desired, garnish with fresh herbs for a burst of flavour.
Dive into the creamy, cheesy goodness of your simple Cheese and Mushroom Omelette. Perfect for a quick and satisfying breakfast or brunch! This fuss-free recipe combines the earthy essence of mushrooms with the richness of melted cheese, creating a delightful omelette that’s both comforting and delicious.