Fluffy cheese and mushroom omelette

Womans~Day
Cooking time
Less than 60 minutes
Serves
4
Type
Easy
Family
4 stars - based on 15 reviews
Fluffy cheese and mushroom omelette

Ingredients

  • 8 eggs
  • 1/3 cup milk or water
  • 40g butter
  • 250g button mushrooms, sliced
  • 1 eschallot, finely chopped
  • 1 cup grated tasty cheese
  • 50g ham slices, chopped
  • 2 tablespoons chopped parsley
  • toast, to serve

Preparation method

  1. In a large jug, whisk eggs and milk or water together. Season to taste.

  2. Melt half butter in an 18cm frying pan on medium heat. Saute mushrooms and eschallot for 3-4 minutes, until golden. Transfer to a bowl with cheese and ham. Set aside.

  3. Wipe out pan. Melt 1 teaspoon remaining butter in same pan on medium until foaming. Add quarter egg mixture, tilting to coat base. Using a spatula, gently draw cooked egg to centre, allowing uncooked egg to run underneath.

  4. When almost set, top evenly with quarter mushroom mixture. Fold over and cook 1 minute. Slide onto serving plate. Repeat with remaining ingredients. Sprinkle omelettes with parsley, serve with toast.


TOP TIP
  • Have everything prepared in advance and cook omelettes when ready to eat.

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