Mushroom & herb omelet
Browned mushrooms add depth to a simple cheese omelet. Cook them first so excess moisture evaporates before the eggs go into the pan.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat half the oil in a nonstick pan. Cook mushrooms 7–9 minutes until browned, then transfer to a plate.
- 02
Step 2
Whisk eggs with salt, pepper and parsley. Add remaining oil to the pan, lower heat and pour in eggs. Gently pull set edges toward the center.
- 03
Step 3
When nearly set, add mushrooms and cheese on one half. Fold, cover and cook 2–3 minutes until no liquid egg remains. Cut in two to serve.
Make it your own.
- Use a flexible spatula and a good nonstick pan to make folding easier.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
