Mushroom and goat’s cheese omelette

Get cracking on this quick and simple meal.

This healthy mushroom and goat’s cheese omelette takes only a few minutes to prepare but delivers delicious flavours.

Fantastic for breakfast, they also make an easy lunch or dinner. Omelettes are so versatile they work with any fillings and we’ve put together a few of our favourites.

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1.Heat half the oil in a 20cm non-stick frying pan over medium-high heat; cook mushrooms, stirring occasionally, for 8 minutes or until golden. Add garlic and thyme; cook, stirring, for 2 minutes. Season to taste. Transfer to a heatproof bowl; cover to keep warm. Wipe pan clean.
2.Lightly beat eggs and ⅓ cup (80ml) water with a pinch of salt in a large bowl until combined.
3.Heat ½ teaspoon of the remaining oil in same pan over high heat. Add a quarter of the egg mixture, tilting the pan so it covers the base. Draw the outside edge of the egg mixture into the centre of the pan with a lifter or spatula, letting the uncooked egg run over the base. Repeat until egg is almost set. Top half the omelette with a quarter each of the mushroom mixture, cheese and your choice of protein. Fold omelette over; slide out of pan onto a plate.
4.Repeat step 3 three more times with remaining oil, egg mixture, mushroom mixture, cheese and chosen protein to make four omelettes in total. Serve topped with rocket.

We used a mixture of mushrooms, including button, swiss brown, flat and oyster.