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Mushroom Omelette


Recipe Info

  • Servings : 1
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m


  • 3 eggs
  • pinch of salt
  • 2 tsps plus 1 tsp butter
  • 1/2 red onion, sliced
  • 125g mushrooms, thinly sliced
  • 2 tbsps Cheddar cheese, grated
  • chives, chopped


Step 1

Crack the eggs into a bowl and add a pinch of salt. Whisk until well beaten, then set aside.

Step 2

Melt 2 teaspoons of the butter in a pan set over medium heat. Add the onions, and sauté until soft and translucent, about 3 to 5 minutes.

Step 3

Add the mushrooms, and sauté until they release their juices and become soft, about 3 minutes more. Transfer to a bowl and set aside.

Step 4

Wipe out the pan and add 1 teaspoon of butter, swirling to coat the bottom of the pan. Pour in the beaten eggs.

Step 5

When the edges begin to set, run a spatula around the circumference, pushing the edge aside slightly, and tilting the pan to let any uncooked egg run under the omelette.

Step 6

When the surface of the egg is almost set, top half of the omelette with the sautéed mushrooms and onions. Sprinkle evenly with the cheese.

Step 7

Use a spatula to carefully fold the other half of the omelette over the filling.

Step 8

Gently flip the omelette and cook for another minute, until the cheese melts and the egg is set.

Step 9

Transfer to a plate and garnish with freshly snipped chives.

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