Mushroom And Cheese Omelette Recipe

Prep Work

Begin by finely chopping the mushrooms and leeks or green onions. Grate the cheese if it’s not already pre-grated. Break the eggs into a bowl and lightly beat them, seasoning with salt and pepper to taste.

Cook the Fillings

Heat a skillet over medium heat and add half the butter or oil. Add the chopped mushrooms and leeks/green onions, sautéing until they are soft and slightly golden. Remove from the pan and set aside.

Make the Omelette

In the same skillet, add the remaining butter or oil. Pour in the beaten eggs, tilting the pan to spread them evenly. Cook until the edges start to set, then sprinkle the cooked mushroom and leek/onion mixture over one half of the omelette. Add the grated cheese on top of the vegetables.

Fold and Serve

Once the bottom of the omelette has set but the top is still slightly runny, carefully fold the omelette in half over the filling. Continue to cook for another minute or until the cheese has melted. Slide the omelette onto a plate, garnishing with fresh herbs if desired. Serve warm.