Mushroom and Swiss Omelette
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
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store any leftover omelette in an airtight container in the refrigerator.
Gently reheat in a microwave for 30-60 seconds or in a non-stick pan over low heat until warmed through.
More recipes
All recipesdessert
Concord Grape Pie
This classic American pie highlights the unique sweet and musky flavor of Concord grapes. The filling is made by hand-separating the pulp from the skins, cooking and straining the pulp to remove seeds, then recombining everything for a vibrant purple filling. A lattice or double crust encases the juicy, aromatic fruit.
4 hr 45 minappetizer
Patatas Bravas
Transport your taste buds to Spain with these iconic Patatas Bravas. Crispy, golden potato cubes are generously smothered in a rich, smoky bravas sauce with a hint of spice, then drizzled with a creamy, garlicky aioli. This vibrant tapa is an explosion of textures and flavors, perfect for sharing as an appetizer or a delightful side dish.
1 hr 15 min 556 kcalbreakfast
Millet Upma
A quick and nutritious savory breakfast or light meal, this millet upma is a vegan twist on the classic Indian dish. Toasted millet is cooked with aromatic spices and vegetables, creating a flavorful and satisfying one-pot meal.
35 min 384 kcallunch
Vegan Paella de Verduras
This vibrant vegan paella features a rich broth infused with saffron and smoked paprika, cooked with a colorful array of fresh vegetables and traditional bomba rice. It's a satisfying and flavorful one-pot meal that captures the essence of Spanish cuisine without any animal products.
1 hr 10 min 524 kcalside dish
Erdäpfelsalat
A classic Austrian potato salad featuring waxy potatoes in a tangy, warm vinaigrette made with vegetable broth, vinegar, and mustard. This light and savory vegan side dish is served warm or at room temperature, allowing the potatoes to fully absorb the flavorful dressing.
1 hr 15 min 260 kcalbreakfast
Panta Bhat
Experience the refreshing and subtly tangy flavors of Panta Bhat, a traditional Bengali dish crafted from fermented leftover rice. Soaked overnight, the rice develops a unique character and enhanced nutritional value, offering a cooling and satisfying start to your day, especially during warmer months.
8 hr 5 min 468 kcalmain course
Alicha Wat
Alicha Wat is a mild Ethiopian stew featuring tender vegetables simmered in a turmeric-spiced broth. This comforting dish is perfect for a gentle introduction to Ethiopian cuisine, offering subtle flavors without the heat often found in other wats. Serve it with injera for a complete meal.
1 hr 5 min 248 kcal