Cheesy Mushroom Omelette

Name: Cheesy Mushroom Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Western
Ingredients: 1 tbsp (15 g) butter; 3 eggs; 2 tbsp (1½ tbsp) cream, or milk; salt and pepper; ⅓ cup grated cheese, any melting cheese, such as cheddar; 1 tbsp (15 g) butter, or olive oil; 150 g (5 oz) mushrooms, sliced, about 1 ½ cups; 1 garlic clove, small, minced; pinch fresh thyme leaves and parsley, finely chopped; optional

Golden folded omelette with browned mushrooms and leafy greens in a skillet. — A golden mushroom omelette served in its skillet.

A fluffy, buttery omelette filled with garlic mushrooms, herbs and cheese. Cook it gently until the top is just set, then fold and serve.

By Cookin' KitchenOctober 23, 2026

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Total: 15 minutes
Makes: 1 omelette

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Makes: 1 omelette

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Recipe

Cheesy Mushroom Omelette

A fluffy, buttery omelette filled with garlic mushrooms, herbs and cheese. Cook it gently until the top is just set, then fold and serve.

Cookin' · https://cookin.club/recipes/cheesy-mushroom-omelette

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Makes: 1 omelette

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Ingredients

1 omelette

For 1 omelette

Omelette

Mushroom Filling (optional)

1 tbsp (15 g) butter, or olive oil
5 oz (150 g) mushrooms, sliced, about 1 ½ cups
1 garlic clove, small, minced
pinch fresh thyme leaves and parsley, finely chopped; optional

Equipment

Nonstick skillet
Rubber spatula
Lid
Serving plate

Instructions

Mushroom Filling

Step 1: Melt the butter in a medium or small nonstick skillet over high heat. Add the mushrooms and cook until they start to turn golden at the edges, about 1 ½ minutes. Add the garlic, salt and pepper, and cook until golden, about 1 ½ minutes. Remove from the skillet.

Omelette

Step 2: Whisk the eggs, cream, salt and pepper.
Step 3: Let the skillet cool, then lower the heat to medium.
Step 4: Add the butter. When it foams, add the egg mixture. Immediately stir a few times as if making scrambled eggs. When the base just starts to set, spread the egg out to cover the base of the skillet.
Step 5: Wait 20–30 seconds, then use a rubber spatula to lift the edge and tilt the pan so the egg on top runs underneath the omelette. Repeat two or three times around the edges.
Step 6: Sprinkle some of the cheese over half the omelette. Top with the mushrooms, sprinkle with the thyme and parsley, then add the remaining cheese.
Step 7: Cover with a lid and cook for 30 seconds, or until the underside is light golden and the top is just set. The cheese will not melt yet.
Step 8: Fold the omelette in half over the mushrooms and transfer it to a serving plate immediately; the residual heat will melt the cheese.

Notes

For a softer, velvety texture, use cream; milk can be substituted, or you can leave it out. For other fillings, try bacon or ham sautéed with vegetables, olives, sun-dried tomatoes, artichokes or peppers. Flaked hot-smoked salmon or trout, or leftover roast chicken, also make good fillings.

Nutrition per omelette

Calories: 680 kcal
Fat: 59 g
Saturated fat: 33 g
Carbohydrates: 7 g
Sugar: 3 g
Fiber: 1 g
Protein: 31 g
Sodium: 643 mg
Cholesterol: 632 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This fluffy, buttery omelette is filled with garlic mushrooms, fresh herbs and cheese. Cook it over medium heat so the top sets before the underside gets too dark.

Cooking stages of a mushroom omelette, from sautéing mushrooms to folding the finished omelette. — Mushroom omelette shown through several cooking stages.

Cheesy Mushroom Omelette