Three Cheese Omelette & Sautéd Mushrooms
Recipe: #33916
December 13, 2019
Categories: Breakfast, Side Dishes, Eggs, Mushrooms, Australian, British, Brunch Easter, Fathers Day, Mothers Day, Gluten-Free, Kid's Lunches, Kosher Dairy, more
"This recipe comes from Dairy Australia, it uses 3 of my favorite cheese's - mozzarella which is divine when it melts , and cheddar which is my all time favorite, and last but not least the wonderful flavors of parmesan cheese, tops this amazing omelette off. I have posted the recipe as written, but I cooked the mushrooms at the same time as the omelette when I made this and it worked out better I.M.O."
Ingredients
Nutritional
- Serving Size: 1 (207.1 g)
- Calories 353.6
- Total Fat - 27 g
- Saturated Fat - 14.5 g
- Cholesterol - 367.6 mg
- Sodium - 511.6 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.9 g
- Protein - 23.8 g
- Calcium - 456.7 mg
- Iron - 2 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
NOTE: I have posted the recipe as written, but I cooked the mushrooms at the same time as the omelette when I made this and it worked out better I.M.O.
Step 2
Whisk all the eggs and cream in a bowl until just combined.
Step 3
Combine all three cheeses and only two tablespoons of the parsley in a separate small bowl.
Step 4
Pour half the egg mixture into a lightly buttered non-stick fry pan ~ to just cover the base & cook over a high heat until eggs are almost set. Place half the cheese over the omelette and fold in half. Slide omelette onto a serving dish, keep warm, and repeat process with remaining mixture.
Step 5
Melt butter in the same fry pan and add mushrooms and saute until softened and cooked to your liking. Season to taste and stir in remaining parsley.
Step 6
Serve mushrooms over the omelette & top with the extra parmesan cheese.
Tips
No special items needed.