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Classic Cheese & Mushroom Omelette
Traditional British Recipes

Classic Cheese & Mushroom Omelette

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This classic cheese and mushroom omelette is quick, comforting, and full of flavour. Sautéed mushrooms bring earthy richness while melted cheese adds creaminess to every bite.

It is perfect for breakfast, brunch, or a light lunch, and comes together in one pan with simple ingredients.

Method

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  1. Whisk eggs with a pinch of salt, black pepper, and optional milk until just combined.
  2. Heat half the butter (and a little oil if needed) in a non-stick pan over medium heat.
  3. Cook sliced mushrooms for 4–5 minutes until golden and moisture has evaporated. Remove and set aside.
  4. Lower heat to medium-low and melt remaining butter in the pan.
  5. Pour in eggs and gently stir for 10–15 seconds, then let them set into an even layer.
  6. When the top is almost set, scatter mushrooms and grated cheese over one half.
  7. Fold the omelette over and cook for 30–60 seconds until cheese melts.
  8. Slide onto a plate, garnish with chives if using, and serve immediately.

Ingredients

  • 1 tbsp Milk optional, for softer texture
  • 80 g Cheddar Cheese grated
  • 20 g Butter divided
  • 1 tsp Olive Oil optional, for mushrooms
  • 180 g Mushrooms sliced
  • Salt, to taste
  • 4 Eggs
  • 1 tbsp Chives chopped, optional garnish
  • Black Pepper, to taste

Notes

Cook mushrooms first to remove excess moisture and keep the omelette fluffy.

Use medium-low heat when setting the eggs for a soft, tender texture.

Fold once the centre is just set; residual heat will finish the cook.

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