Mushroom Cheese Omelet

Mushroom Cheese Omelet

A mushroom cheese omelet features fluffy eggs folded around sautéed mushrooms and melted cheese, creating a savory, creamy filling. A simple and satisfying dish for any meal.

 

Mushroom Cheese Omelet

Ingredients

• 3 eggs

• ¾ cup each oyster, shiitake, and cremini mushrooms, sliced

• 1/3 cup olive oil, divided

• 1 clove garlic, minced

• ¾ cup shredded Parmesan cheese

• Salt & pepper, to taste

• Optional: Fresh herbs for garnish

Method

1. Clean and slice mushrooms. Beat eggs with salt and pepper.

2. Heat half the oil in a skillet over medium-high heat. Sauté mushrooms until browned (about 4–5 minutes), adding garlic in the last minute. Season and set aside.

3. Wipe pan, add remaining oil on medium-low. Pour in eggs and cook until starting to set, gently lifting edges to let uncooked egg underneath.

4. Spread mushrooms and Parmesan over half the omelet. Fold the omelet, cook briefly to melt cheese, then slide onto a plate.

5. Garnish with herbs if desired and serve immediately.

   
   
   
   

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