Fluffy cheese and mushroom omelette

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Fluffy cheese and mushroom omelette
  • 8 eggs
  • 1/3 cup milk or water
  • 40 gram butter
  • 250 gram button mushrooms, sliced
  • 1 eschallot, finely chopped
  • 1 cup grated tasty cheese
  • 50 gram ham slices, chopped
  • 2 tablespoon chopped parsley
  • toast, to serve


Fluffy cheese and mushroom omelette
  • 1
    In a large jug, whisk eggs and milk or water together. Season to taste.
  • 2
    Melt half butter in an 18cm frying pan on medium heat. Saute mushrooms and eschallot for 3-4 minutes, until golden. Transfer to a bowl with cheese and ham. Set aside.
  • 3
    Wipe out pan. Melt teaspoon remaining butter in same pan on medium until foaming. Add quarter egg mixture, tilting to coat base. Using a spatula, gently draw cooked egg to centre. allowing uncooked egg to run underneath.
  • 4
    When almost set, top evenly with quarter mushroom mixture. Fold over and cook 1 minute. Slide onto serving plate. Repeat with remaining ingredients. Sprinkle omelettes with parsley, serve with toast.


Have everything prepared in advance and cook omelettes when ready to eat.

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