Mushroom N Cheese Omelet
Savor the perfect balance of earthy and creamy flavors with this Mushroom N Cheese Omelet, an easy yet indulgent breakfast recipe that’s ready in just 20 minutes. Fluffy eggs are whisked with a touch of milk for a velvety base, then paired with sautéed golden button mushrooms and melted cheddar cheese for a rich, savory filling. Cooked to tender perfection and folded into a delicious pocket of goodness, this omelet is perfect for a quick weekday breakfast or a leisurely weekend brunch. Garnished with fresh parsley for an optional pop of color and flavor, it's a simple dish that feels gourmet. Packed with protein and bursting with flavor, this dish is sure to become your go-to omelet recipe!
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Recipe Information
Ingredients
- 3 pieces Large eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
- 0.5 cup Button mushrooms
- 0.5 cup Shredded cheddar cheese
- 1 teaspoon Fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper, and whisk thoroughly until the mixture is uniform and slightly frothy.
Clean the mushrooms and slice them thinly.
Heat a medium non-stick skillet over medium heat. Add the butter and let it melt, swirling the pan to coat evenly.
Add the sliced mushrooms to the skillet and sauté for 3–4 minutes, stirring occasionally, until they are soft and slightly golden. Remove the mushrooms from the skillet and set them aside.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Let it cook undisturbed for about 1–2 minutes or until the edges start to set.
Using a spatula, gently push the cooked edges of the omelet toward the center, allowing the uncooked egg to flow to the edges of the pan. Repeat this process a few times until the omelet is mostly set but still slightly runny on top.
Sprinkle the sautéed mushrooms and shredded cheese evenly over one half of the omelet.
Carefully fold the other half of the omelet over the filling using a spatula. Press lightly to seal the edges.
Cook for an additional 1–2 minutes or until the cheese is melted and the omelet is cooked through but still tender.
Slide the omelet onto a plate. Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.2 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 531 mg | 41% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
