CentMenu / Breakfast
Mushroom cheese omelet
Browned mushrooms and a little melted cheese fill this simple omelet.
VegetarianNo gluten ingredients
Ingredients
2 servings · US + metric
- 4 eggs
- 5.29 oz (150 g) mushrooms
- 1.41 oz (40 g) gouda
- 1 tbsp (15 ml) olive oil
- ¼ tsp (1 g) salt
- ¼ tsp (0.5 g) black pepper
Let’s cook
Slice 5.29 oz (150 g) mushrooms; heat 1 tbsp (15 ml) olive oil in a nonstick skillet over medium heat and sauté for 6 minutes, until their liquid evaporates.
Whisk 4 eggs, ¼ tsp (1 g) salt and ¼ tsp (0.5 g) black pepper and pour over the mushrooms; lower the heat and cook for 3 minutes.
Grate 1.41 oz (40 g) gouda over the eggs, fold the omelet and cover for 2 minutes, until the eggs are fully set.