Cheese & Mushroom Omelette Recipe at MyDish

Cheese & Mushroom Omelette

3 stars based on 1 reviews Rate this Recipe

Method

  • 1. Heat half the oil in a frying pan, add the mushrooms and sauté for 3-4mins or until golden. Transfer to a plate and set aside.

  • 2. Beat the eggs together with the oregano and salt and freshly ground black pepper. Heat the remaining oil in the frying pan, add the eggs and cook, over a medium heat for 2-3 mins. During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap – repeat until no runny egg remains and the base is golden.

  • 3. Place the omelette under a hot grill and cook for 1-2 mins or until the top has set. Spoon over the tomato sauce, top with the cheese and mushrooms. Season with more black pepper and a little salt if liked. Pop back under the grill and cook for 2 mins or until the cheese is pale golden. Serve in wedges with salad.

    •

    Comments Add your comment

    Add a comment

    Ingredients

    • 5 oz mushrooms sliced
    • 2 tbsp. olive oil
    • 6 large eggs
    • ½ tsp dried oregano
    • to taste salt and freshly ground black pepper
    • 4-6 tbsp. ready made tomato and herb pasta sauce
    • 195g mozzarella cheese drained and diced

    By Views 1546  Added Mon Sep 15 2008


    You can vary the topping to suit your taste, such as pepperoni, peppers and olive work well on this supper dish.

    Most Viewed Pages