Mushroom Parmesan Omelette

  • 10 m


A delightful Mushroom Parmesan Omelette that combines the earthy flavours of mushrooms with the rich taste of Parmesan cheese.


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Step 1

With a fork, thoroughly beat the cracked eggs in a bowl. Put some salt and pepper on it for seasoning. Set aside—heat half of the butter in a non-stick skillet over medium heat. Sliced mushrooms should be added to the skillet and sauté them until they are tender and golden brown, about 3-4 minutes. Remove the mushrooms from the pan and set them aside.

Step 2

Transfer the remaining butter to the same skillet and let it to melt. To ensure uniform distribution, Swirl the beaten eggs around in the pan after pouring them in. As the edges of the omelette set, lift them gently with a spatula to allow the uncooked eggs to flow underneath. When the omelette is almost set but the top is still somewhat jiggly, sprinkle the sautéed mushrooms over one-half of the omelette.

Step 3

Sprinkle Parmesan cheese over the mushrooms. Carefully fold the other half of the omelette over the mushrooms and cheese, creating a half-moon shape. Cook for a further one to two minutes, or until the omelette is cooked to your preference and the cheese has melted. Transfer the omelette to a platter and, if preferred, top with more Parmesan cheese.

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