Three Cheese Omelette & Sautéd Mushrooms

2
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"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."

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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