Cheesy Mushroom Omelette
A quick and delicious breakfast option packed with savory mushrooms, melted cheese, and fluffy eggs.
Ingredients
Eggs
- 6 large Eggs (free-range eggs, provides richness and protein)
Mushrooms
- 250 grams Mixed Mushrooms (sliced, adds depth of flavor and texture)
Cheese
- 100 grams Cheddar Cheese (grated, sharp cheddar for tang)
Onion
- 1 small Small Onion (finely chopped, adds sweetness and aroma)
Garlic
- 2 cloves Garlic (minced, for savory flavor)
Fresh Herbs
- 2 tablespoons Chopped Fresh Parsley or Chives (adds freshness and color)
Butter
- 2 tablespoons Unsalted Butter (for cooking and flavor)
Milk or Cream
- 2 tablespoons Milk or Cream (adds fluffiness to eggs)
Salt and Black Pepper
- to taste Salt and Black Pepper (seasoning to enhance flavors)
Instructions
- Beat eggs with milk or cream, salt, and pepper.
- Sauté mushrooms, onion, and garlic in butter until tender.
- Pour egg mixture over cooked vegetables, sprinkle with cheese and herbs.
- Cook until eggs are set and cheese is melted, then fold and serve.
Notes
Use a non-stick pan for easier cooking and cleaning.