Mushroom and Herb Cheese Omelette

A lot of the best food just isn’t very photogenic. Eggs and melted cheese always taste good without fail, but they don’t come off as pretty on a plate. Still—how could you say no to making anything with melted cheese?

I’m not a big fan of mushrooms on their own but they add a great flavor and texture to just about anything. They also soak up all of the flavors around them so chances are if you don’t like mushrooms you just haven’t made them properly yet. Sautéing them in oil and herbs before adding them to the omelette gives them extra flavor and keeps them from tasting like rubber. 

If you don’t have herbs or want to flavor this differently, you can sauté some garlic and onions or fresh peppers with the mushrooms for something spicy or sweet instead of savory.

Mushroom and Herb Cheese Omelette

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(For 2 servings):

• 3/4 cup mushrooms
• 2 Tablespoons olive oil
• 1/2 Tablespoon dried herbes de Provence
• 1/2 teaspoon salt
• 5 extra large eggs
• 1/2 cup grated sharp cheddar cheese

Method:

1. Heat the oil in a pan over a burner set to medium.
2. Sauté the mushrooms for about 5 minutes until they brown on both sides. Add in the herbs halfway through your cooking.
3. Remove the mushrooms from the heat and season them with the salt. Set them aside in a separate bowl.
4. Crack and beat the eggs together. Return the pan to the burner with a little bit of oil on the bottom to prevent the eggs from sticking.
5. Pour in the beaten eggs and let them cook until the bottom has set.
6. Spread the mushrooms and half of the cheese out over half of the pan of eggs. Carefully with a spatula lift the other half to fold it over the mushroom and cheese.
7. Cover the omelette and let it cook through until the egg has set.
8. Lift the cover and add the remaining cheese on top. Cover again until the cheese has melted.
9. Move to a plate and serve hot.