Mushroom Cheese Omelette

Steps

How to make it

Prep 20 min · Cook 18 min

1. Beat 3 eggs for the omelette with 1/3 tsp sea salt, 1/4 tsp cracked black pepper, and a little cream; prep 120 g sautéed mushrooms, 40 g mixed cheese, and 2 baguette rolls.
2. Heat a skillet over medium with a little butter; cook sautéed mushrooms until they release moisture, then reduce heat until dry; keep warm.
3. Split and butter 2 baguette rolls; bake at 180°C / 350°F 5 minutes until lightly golden, or toast both sides in a dry skillet over low heat.
4. Reheat the skillet to medium; melt butter; pour in the eggs; stir in circles with a spatula until half-set and the bottom lightly firms.
5. Spread sautéed mushrooms and 40 g mixed cheese in the center; fold carefully into a half-moon with the spatula.
6. Cover and cook over low heat 30 seconds until cheese fully melts and the center stays moist; check the fold is cooked through.
7. Plate the omelette and toasted baguette separately; serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins