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Cheese and Mushroom Omelette

What you can't make without breaking eggs

Cheese and mushroom omelette

Eggs are a superfood. Forget your chia berries, quinoa and blueberries. Eggs are neatly packaged prot...


  • one egg per person (or two, if you’re ravenous)
  • three or four mushrooms, wild if you’re lucky, chestnut or shitake, or just plain cups
  • two slices of cheese, any type you favour (I used sliced Jarlsberg)
  • salt, black pepper and a pinch of cayenne pepper
  • cold butter


Whisk the eggs in a bowl, they must be well beaten. Add a few dots of cold butter to the egg – that’s the secret, it makes the omelette super-velvety and rich.
Tear the cheese slices into rough pieces.

Melt some more butter in a frying pan on medium heat and add sliced mushrooms. Cook for a few minutes until all the slices are browned, turn up the heat and pour over the beaten eggs.

Making an omelette

Season, throw in the cheese chunks and gently lift the sides of the setting omelette with a spatula to let the egg run off underneath.

Fold in half, turn onto the other side and slide off to a plate. A blob of ketchup works well.

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