4-Mushroom Cheese Omelet

Ingredients

• 4 fresh mushrooms (sliced)
• 2 eggs
• 30 g shredded cheese
• salt (to taste)
• pepper (to taste)
• 1 tbsp olive oil (for the pan)

Steps

1. 1

   Wash and cut the 4 fresh mushrooms into even slices.

2. 2

   Heat a drizzle of olive oil in a skillet over medium heat.

3. 3

   Add the mushroom slices to the pan and sauté until they are golden brown and have released their moisture.

4. 4

   In a separate bowl, whisk the 2 eggs with a pinch of salt and pepper to taste.

5. 5

   Pour the beaten eggs over the mushrooms in the skillet, ensuring they cover the entire surface.

6. 6

   Sprinkle the 30g of shredded cheese over the egg mixture.

7. 7

   Cook over medium-low heat until the eggs are set on the bottom, then fold the omelet in half or flip it to finish cooking and melt the cheese.

8. 8

   Serve hot and enjoy immediately.

Notes

You can use any type of cheese that melts well, such as mozzarella or cheddar. If you want a fluffier omelet, you can add a tablespoon of milk to the eggs before whisking them.

Nutrition per serving

• breakfast
• healthy
• easy
• vegetarian
• keto
• mushrooms
• egg
• quick