Mushroom Omelette

mushroom omelette

1 Tbsp olive oil

1 handful of button mushrooms, sliced

2 eggs, beaten

small handful of parsley leaves, chopped

few pinches of shredded cheddar cheese, optional


  • Heat olive oil in a small non-stick frying pan. Add the mushrooms to the pan and cook over high heat, stirring occasionally until golden. Remove mushrooms from the pan and place into a bowl and mix with the cheese and parsley.


  • With the pan still on high heat, swirl the eggs into it. Cook for 1 min or until set to your liking


  • Spoon the mushroom mix over one half of the omelette. Using a spatula, flip the omelette over to cover the mushrooms. Cook for a few more minutes, then remove from skillet. Serve hot.


"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Mushroom Omelette