Easy Omelette Recipe with Mushroom and Cheese

Open-faced omelette with garlic mushrooms and taleggio

  • serves 1
  • Easy

Want an easy lunch recipe? Make this quick and simple grilled omelette with garlicky mushrooms and soft melted taleggio, ready in just 20 minutes

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*This recipe is gluten-free according to industry standards

Ingredients

  • butter for frying
  • chestnut mushrooms 150g, sliced
  • garlic ½ clove, crushed
  • eggs 2, beaten and seasoned
  • taleggio 50g, sliced
  • rocket a handful, lightly dressed to serve

Method

  • Step 1

    Heat the grill. Melt a knob of butter in a small non-stick frying pan, add the mushrooms, season and cook until soft and golden. Add the garlic halfway through cooking the mushrooms so it doesn’t burn.

  • Step 2

    Scrape the mushrooms out of the pan and add another knob of butter. Pour in the eggs and let the bottom set a little, then draw in the sides and let the uncooked egg flow into the gaps. Once the egg is almost set, scatter over the mushrooms and lay the taleggio slices on top. Flash under the hot grill to just set the top and start to melt the cheese. Remove and top with the rocket just before serving.

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Nutritional Information

  • Kcals 396
  • Fat 31.4g
  • Saturates 16.4g
  • Carbs 0.8g
  • Sugars 0.5g
  • Fibre 1.2g
  • Protein 27.1g
  • Salt 2g
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