Patrick Oconnell
A mushroom and cheese omelette is a quick, easy, and healthy breakfast recipe for mushroom lovers. It can be made in just 15 minutes or less and is a great option for vegetarians. The omelette can be served with toasted bread, roti, tortilla, paratha, or rice. It can also be served as a side dish. The mushrooms can be cooked in olive oil or butter, and cheese options include cheddar, mozzarella, parmesan, goat cheese, or triple creme. Fresh herbs such as thyme, parsley, chives, tarragon, and chervil can be added for extra flavour.
| Characteristics | Values |
|---|---|
| Preparation time | 15 minutes |
| Cook time | 15 minutes |
| Servings | 1 |
| Ingredients | Mushrooms, eggs, cheese, olive oil, butter, salt, milk, herbs (chives, thyme, parsley), green onions |
| Instructions | 1. Heat oil/butter in a pan over medium heat. 2. Add mushrooms and cook until browned/softened. 3. Add onions/herbs and cook until softened. 4. Pour in beaten eggs and cook until edges harden. 5. Flip and sprinkle cheese on top. 6. Cook until eggs are done to your liking. 7. Serve hot with bread/salad/chips. |
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What You'll Learn
Preparing the mushrooms
Firstly, select your mushrooms. You can use any variety of mushrooms that you like, such as cremini, oyster, shiitake, or foraged mushrooms. The mushrooms you choose will impart a unique flavour and texture to your omelette. Wash and slice the mushrooms to your desired thickness.
Next, heat a large pan on medium to high heat. Using a large pan ensures that the mushrooms get nicely browned instead of steaming, preserving their texture and flavour. Add a tablespoon of butter or olive oil to the pan to prevent the mushrooms from sticking and to add a rich, savoury note. You can also add a pinch of salt at this stage to enhance the flavour of the mushrooms.
Once the pan is hot, add the sliced mushrooms. Cook the mushrooms for around 2-5 minutes, stirring occasionally, until they are golden brown and slightly softened. If you're adding onions or scallions, you can add them to the pan at this stage and cook until they are softened as well.
Once the mushrooms are cooked to your liking, it's time to add them to the omelette. Spread the mushrooms down the middle of the eggs, creating a delicious filling. You can also choose to stuff the omelette with the mushrooms instead of mixing them directly into the eggs for a more distinct flavour and texture.
Finally, continue cooking the omelette according to your preferred recipe. Remember to add your favourite cheese to the omelette for that extra creamy, savoury touch!
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Cooking the omelette
First, prepare your ingredients: crack the eggs into a small bowl and use a fork to beat them with salt and pepper. You can also add milk to the mixture if you like. Chop your mushrooms and any other vegetables you wish to add, such as onions, and grate or slice your cheese.
Next, heat your pan. You can use an 8-inch omelet pan or a shallow skillet, preferably non-stick, over medium-high heat. Add butter or oil, letting it melt and coating the bottom of the pan evenly. Once the pan is hot, pour in your eggs, scraping every last bit into the pan and tilting the pan to distribute the eggs evenly over the surface.
After the eggs have firmed up on the bottom (about 30 seconds), use a rubber spatula to lift the edges of the omelet so that any uncooked egg on top runs underneath. At this point, you can add your mushrooms and any other vegetables, sautéing them first if preferred, and your cheese. Let the omelet cook for another 30 seconds or so, depending on how runny you like your eggs.
Finally, jerk the pan quickly away from you and then back towards you so that the omelet folds over on itself. If you don't want a soft omelette, you can shake the pan for another minute. If you prefer a moist omelette, tilt the pan and roll it out onto a plate.
Serve your mushroom and cheese omelette hot with toasted bread, or wrap it in roti, paratha, or tortillas. It also goes well as a side dish with rice.
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Adding cheese
When making a mushroom and cheese omelette, there are several types of cheese you can use. For a creamy flavour, you might use two or three tablespoons of triple or double creme cheese, such as St. Andre, Brillat-Savarin, or Fromager d'Affinois. You could also add a tablespoon of minced fresh herbs to the eggs before cooking—classic choices include parsley, chives, tarragon, and chervil.
Alternatively, you could use mozzarella, parmesan, or cheddar cheese. If you're feeling adventurous, you could even add some goat's cheese! The quantity of cheese you use is up to you and depends on how cheesy you want your omelette to be.
Once you've decided on your cheese, you'll want to cook your mushrooms separately in a pan until they're nicely browned. You can use any mix of mushrooms that you like, such as cremini, oyster, or shiitake. Then, spread half the mushrooms down the middle of your eggs, top with half the cheese, and sprinkle with herbs if desired.
Finally, flip the omelette over to cover the mushrooms and cheese. Cook for a few more moments, then serve hot or warm with bread, roti, or rice.
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Serving suggestions
A mushroom and cheese omelette can be served in a variety of ways. It can be eaten hot or warm as a main dish, or as a side in a meal with rice. It goes well with toasted bread, roti, tortilla, or paratha. If you want to add more vegetables, you can serve it with a simple side salad.
For a more indulgent option, serve it with oven chips. You could also add more cheese on top of the omelette while serving. It can be served with a sprinkle of dried herbs, such as thyme or parsley.
If you want to make it a heartier meal, you can add bacon or sliced cooked potatoes. You could also add milk to the eggs to make the omelette fluffier.
For a more exotic flavour, you can add sautéed arugula or dandelion greens down the middle of the omelette.
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Nutritional information
A mushroom and cheese omelette can be a nutritious meal, depending on the types and amounts of ingredients used. Here is a breakdown of the nutritional information for this dish:
Mushrooms
Mushrooms are a good source of nutrients, including fibre, vitamins, and minerals. They are particularly high in B vitamins, such as riboflavin, niacin, and pantothenic acid, which are essential for energy metabolism and maintaining healthy skin, eyes, and liver. Mushrooms also contain potassium, phosphorus, and selenium, a powerful antioxidant that helps protect the body's cells. The type of mushroom used can vary, from cremini to oyster to shiitake, each with its own unique nutritional profile.
Cheese
The type of cheese used in the omelette can vary, such as triple creme, goat cheese, mozzarella, ricotta, or cheddar. Cheese is a good source of protein and calcium, which is important for bone health. However, it is also high in fat and calories, so it should be consumed in moderation as part of a balanced diet.
Eggs
Eggs are a staple in any omelette and provide a good amount of protein and essential amino acids. They also contain vitamins and minerals, including vitamin B2, vitamin D, and iron. Eggs can be prepared in different ways, such as whisking in milk to create a fluffier texture for the omelette.
Other Ingredients
Additional ingredients can be added to enhance the flavour and nutrition of the omelette. These may include herbs such as thyme, parsley, chives, tarragon, or chervil, which provide antioxidants and flavour. Some recipes may also include onions, butter, or olive oil, each contributing to the overall calorie count and nutritional profile of the dish.
Calorie Information
The calorie content of a mushroom and cheese omelette can vary depending on the specific ingredients and their quantities. On average, a serving of a cheese and mushroom omelette can range from 187 to 300 calories or more, depending on the type of cheese, the number of eggs, and the amount of oil or butter used.
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Frequently asked questions
You can use any mix of mushrooms that you like, from cremini to oyster to shiitake.
You can use any cheese of your choice, but popular options include cheddar, mozzarella, and double or triple creme cheese.
Cook the mushrooms in a big pan so that they get nicely browned instead of steaming.
