Ingredients
- 3 large eggs (lightly beaten)
- 2 tablespoons thickened cream
- 2 tablespoons grated parmesan cheese
- 1/4 cup mozzarella cheese, grated
- 1/4 cup cheddar cheese, grated
- 3 tablespoons continental parsley, chopped
- 20 grams butter
- 100 grams mushrooms (fresh mixed *such as button, swiss brown, flat, oyster*)
- Salt and fresh ground black pepper, to taste
- 2 tablespoons parmesan cheese, grated (extra, for garnish)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.