BreakfastBrunch

Mushroom and Swiss Omelette

Name: Mushroom and Swiss Omelette
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving
Cuisine: french, american
Ingredients: 2 pcs egg; 1 tbsp milk; 50 g button mushroom sliced; 30 g swiss cheese shredded; 1 tsp butter; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh chive chopped (optional)

This fluffy omelette is filled with earthy sautéed mushrooms and melty Swiss cheese. It's a quick and satisfying vegetarian breakfast or brunch that comes together in minutes.

An original recipe by Forkin

Total time: 18 min
Serves: 1
Difficulty: Easy
Per serving: 326 kcal

VegetarianGluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcsegg
1 tbspmilk
50 gbutton mushroom, sliced
30 gswiss cheese, shredded
1 tspbutter
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 tbspfresh chive, chopped(optional)

Equipment

20cm non-stick skillet · spatula · small bowl · whisk

The method

Step by step

1
Whisk the eggs with the milk, salt, and black pepper in a small bowl until well combined and slightly frothy.
About 2 min
Cook’s note: Ensure the eggs are thoroughly mixed for a consistent texture.
2
Melt half of the butter in a 20cm non-stick skillet over medium heat.
About 1 min
3
Add the button mushrooms to the skillet and sauté for 3-4 minutes until they are softened and lightly browned.
About 4 min
Cook’s note: Avoid overcrowding the pan to allow the mushrooms to brown instead of steam.
4
Remove the sautéed mushrooms from the skillet and set aside.
5
Add the remaining butter to the same skillet and let it melt.
6
Pour the egg mixture into the hot skillet, tilting the pan to evenly coat the bottom.
About 1 min
Cook’s note: Keep the heat at medium-low to prevent the omelette from browning too quickly.
7
As the edges set, gently push the cooked egg toward the center with a spatula, allowing the uncooked egg to flow underneath.
About 2 min
Cook’s note: Do this a few times until most of the egg is set but the top is still slightly moist.
8
Distribute the sautéed mushrooms and shredded Swiss cheese over one half of the omelette.
About 1 min
9
Carefully fold the other half of the omelette over the filling.
10
Cook for another 1-2 minutes until the cheese is melted and the omelette is cooked through to your liking.
About 2 min
11
Slide the omelette onto a plate and garnish with fresh chives, if desired.

Per serving

Nutrition

58%Score

Calories: 326kcal
Protein: 22.9g
Carbs: 4.8g
Fat: 24.7g
Fibre: 0.9g
Sugar: 3.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover omelette in an airtight container in the refrigerator.

Reheating

Gently reheat in a microwave for 30-60 seconds or in a non-stick pan over low heat until warmed through.