Make this mushroom and cheese omelette, then check out our stuffed mushrooms, mushroom burger and more mushroom recipes. Want more healthy lunch inspiration? Whip up our healthy spinach omelette or vegetable omelette.


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


  • 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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