Mushroom and Cheese Omelet

Enjoy a golden omelet filled with fluffy eggs, savory caramelized mushrooms, and melted cheese. Topped with fresh herbs, it’s a comforting dish perfect for breakfast or brunch.

Ingredients

Method

Heat the oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are browned and tender. Stir occasionally to ensure even cooking.
Sprinkle the mushrooms with Chef Politte's Mediterranean Blend Seasonings and cook for an additional minute to allow the flavors to combine. Remove the mushrooms from the skillet and set aside.
In a bowl, crack the two eggs and whisk them together until well combined. You can add a pinch of salt and pepper if desired.
In the same skillet, add a little more oil if needed and reduce the heat to low.
Pour the whisked eggs into the skillet, tilting the pan gently to allow the eggs to spread evenly. Cook for about 2-3 minutes, or until the edges begin to set.
Once the eggs are mostly set but still slightly runny on top, evenly distribute the sautéed mushrooms over half of the omelet.
Sprinkle the shredded Parmesan cheese over the mushrooms.
Carefully fold the other half of the omelet over the filling. Let it cook for another minute or so until the cheese is melted and the omelet is fully cooked.
Slide the omelet onto a plate, and it’s ready to serve!

Enjoy your delicious mushroom and cheese omelet!