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Mushroom and cheese omelette

Golden fried mushrooms and a little cheese folded into a soft omelette with spring onions.

Prep
5 min
Cook
10 min
Total
15 min
Serves
2 people
  • Vegetarian
  • Quick

Ingredients

2 people

Quantities adjust to the number of servings.

  • Sunflower oil1 tsp
  • Chestnut mushrooms150 g
  • Eggs4
  • Grated cheese (mild cheddar or Emmental)30 g
  • Spring onions½ bunch
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Slice the mushrooms and fry them in the oil over a high heat for 4–5 minutes, until their liquid has gone and they're golden. Season with salt and lift out.

  2. Beat 2 eggs with salt and pepper, pour into the pan and draw the setting edges towards the middle a few times over a medium heat.

  3. While the top is still slightly runny, scatter half the mushrooms and cheese and a few sliced spring onions over one side, fold the other half over and cook for 1 more minute.

  4. Make the second omelette the same way.