Folded Mushroom and Cheddar Omelette
Lalkila Kitchen · Vegetarian · Eggs · Breakfast · Main dishes · Western influenced
Cook the mushrooms before making the egg layer. Their moisture can leave the pan first, and they can then be folded into the omelette with cheese and parsley. A non-stick pan and a broad spatula make the final fold easier.
Ingredients
- 1 tbsp olive oil
- A handful of button or chestnut mushrooms, sliced
- 25 g vegetarian cheddar, grated
- A small handful of parsley, chopped
- 2 eggs, beaten
- Salt and pepper to taste
Method
- Heat oil in a non-stick pan and fry mushrooms until tender. Lift out and mix with cheese and parsley.
- Pour eggs into the pan and season. Cook gently until the egg layer sets.
- Put filling over one half, fold over and continue cooking until the egg is fully cooked and the centre reaches 71°C (160°F).
Cooking notes
Choose cheese made with vegetarian rennet if using the vegetarian label. Spread the mushrooms over one half rather than piling them in a tall mound, so the egg can fold around them. Keep the heat moderate to avoid browning the outside before the centre cooks. Chips or salad are separate meal choices, not ingredients hidden in this recipe.
Pantry shopping at Lalkila.com
For cooking and serving, explore Ghee & Oils and Cookware. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Aloo Paratha with a Spiced Potato Filling
- Pumpkin Soup with Double Cream
- Shakshuka with Cherry Tomatoes and Coriander
Source and adaptation
Adapted from the Good Food team’s Cheesy Mushroom Omelette. Original recipe.
Retained the source quantities, selected vegetarian cheddar and added the authoritative egg-dish centre-temperature check. Omitted suggested sides.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.