Mushroom Cheese Omelette for anytime
This hearty meal is very filling and easy to make. With a bit of Parmesan cheese and mushrooms added to the omelette really boosts its protein and nutrition. This Mushroom Cheese Omelette can be made any time of the day or even when serving food to guests.
Total Time : 20 Min
Difficulty Level : Intermediate
- 3 x eggs
- 200 g brown mushrooms
- 1 red onion
- 30 g grated Parmesan cheese
- 1 tbsp fresh parsley
- 1 tsp virgin olive oil
- Optional unrefined salt, black pepper
Steps to follow
Cut the mushrooms into quarters, also chop the onion into small peaces as much as possible. Parsley can also be chopped to be used later and eggs can be whisked with a fork to be used in the Mushroom Cheese Omelette.
Heat the olive oil in the pan (Coconut oil can also be used instead of olive oit). Leave the chopped onion in the pan on medium hear for about 2 minutes. Then add the (quarter sliced) mushrooms into the pan and cook the mushrooms for another 5 minutes. After that remove mushrooms from pan and place in a bowl to be used later.
Heat the remaining oil up again. Whisk eggs with a fork then pour the whisked eggs into the pan and move the pan around untill the whisked eggs are spread out evenly. Cook the omelette for about 4 minutes until it sets.
Turn the heat off and remove the pan from the stove. Then flip the omelette over and leave it in the pan for another 2 minutes to set on otherside as well. Get the fried mushrooms and onions close as well as the parsley for stop 5 of the Mushroom Cheese Omelette recipe.
Put the earlier fried mushrooms and onions on the one side of the omelette, then sprinkle parmesan cheese over the mushrooms and allow the cheese to melt. After the cheese melted, Fold the omelette closed and serve the Mushroom Cheese Omelette with chopped parsley on top.