Classic Cheese & Mushroom Omelette

Name: Classic Cheese & Mushroom Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: British
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; to taste Salt; 4 Eggs; 1 tbsp Chives, chopped, optional garnish; to taste Black Pepper

A soft, buttery omelette filled with golden mushrooms and melted cheese, ready in minutes.

20 mins Serves 2On the Hob

Ingredients ↓Method ↓

Method

10 mins prep10 mins cook20 mins total

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

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.

About this recipe

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.