Brown Mushroom & Brie Omelettes

"From one of our national supermarkets and their free monthly magazine August '17. UPDATE made this for lunch today but omitted the bread due to low carb dieting and served with a simple garden salad instead of just the rocket but the omelette was made as per recipe (1 serve) and made for a very filling and delicious lunch."

Original recipe yields 4 servings


  • Serving Size: 1 (352 g)
  • Calories 492.7
  • Total Fat - 22.1 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 444.6 mg
  • Sodium - 848.5 mg
  • Total Carbohydrate - 37.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.7 g
  • Protein - 35.5 g
  • Calcium - 683.8 mg
  • Iron - 4.8 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

Heat a lightly greased large non-stick frying pan over high heat and cook the mushrooms, stirring occasionally, for 5 to 7 minutes or until tender and golden brown and then transfer to a bowl and cover with foil to keep warm.

Step 2

Meanwhile preheat a barbecue grill or chargrill on high and cook the bread for 1 to 2 minutes each side or until lightly charred and cover to keep warm.

Step 3

Heat a greased small non-stick frying pan over medium-high heat.

Step 4

Whisk the eggs in a large jug with 1/4 cup cold water and season well and then pour one-quarte3r (1/4) into the pan and swirl the pan to cover and using a wooden spoon to drag the cooked egg from the outer edge into the centre, tilting the pan so the uncooked egg comes into contact with the base.

Step 5

Sprinkle with one-quarter (1/4) of the mushroom and one-quarter (1/4) of the brie.

Step 6

Gently slice onto a serving plate and repeat with the remaining egg, mushroom and brie in 3 batches to make 4 omelettes and serve immediately with rocket leaves and bread.

Tips & Variations

No special items needed.