Mushroom and goat’s cheese omelette

Get cracking on this quick and simple meal.

  • 25 mins cooking
  • Serves 4
  • Print
This healthy mushroom and goat's cheese omelette takes only a few minutes to prepare but delivers delicious flavours.
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  • 1 tablespoon extra virgin olive oil
  • 400 grams mixed mushrooms, sliced (see tip)
  • 1 clove garlic, crushed
  • ½ teaspoon chopped fresh thyme leaves
  • 8 eggs
  • 100 grams drained marinated goat's cheese
  • 60 grams baby rocket leaves
  • 100 grams smoked salmon slices OR
  • 100 grams prosciutto OR
  • 1 cup (150g) frozen shelled broad (fava) beans, thawed


  • 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.

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