Mushroom and Cheese Omelette

Mushrooms I started eating very recently. Before that I had my own prejudice about this lovely fungi. These days I experiment a lot with button mushrooms and out of one such experiments I got a very simple yet very nutritious dish. It’s Mushroom and Cheese Omelette!

So let’s see how you can make this delicious omelette.


  • Eggs 2
  • Button mushrooms 2
  • Milk ¼ th cup
  • Salt
  • Pepper
  • Oil and butter
  • Cheese (Parmesan or any processed one)



Beat the eggs in one bowl. Add salt, pepper, and milk. Whisk it again.

Wash the button mushroom thoroughly and pat dry with a kitchen napkin.

Chop the mushrooms in thin slices.

Now in a frying pan heat the butter and oil together and then pour the Egg batter in it.

Once the omelette starts to set, arrange mushroom slices on it and cover the pan with a lid for a few seconds. Ensure you reduce the flame.

After a few seconds, open the lid and flip omelette and fry from the other side till its done.

Before serving the omelette sprinkle the Parmesan cheese. I prefer Parmesan but if you are going to use any other cheese for example, Cheddar or Mozzarella then fold the omelette after adding the cheese.

Serve the omelette with toasts.

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