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Omelet with mushrooms and cheese in a frying pan for breakfast

Skillet Mushroom and Cheese Omelet for Breakfast

Fast, delicious, colorful, pretty, and really filling! This skillet mushroom and cheese omelet works for breakfast or as a midday snack. Simple ingredients and minimal effort — give it a try!

Julia M.

Recipe author

Omelet with mushrooms and cheese in a frying pan for breakfast

Composition / ingredients

Servings:

Button mushrooms

100

Tomatoes

Eggs

Milk

Hard cheese

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 53 % 10 g

Carbohydrates 11 % 2 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a skillet mushroom and cheese omelet for breakfast? Gather your ingredients. Any mushrooms will work; I'll be using button mushrooms. Use any cheese you like, as long as it grates well.
Step 2:

Rinse the mushrooms clean and pat them dry with a paper towel. Then cut them into slices.
Step 3:

In a separate bowl, combine the eggs and milk. Add a little salt and ground pepper to taste. Whisk everything together.
Step 4:

Grate the hard cheese and add it to the bowl with the eggs. Stir the cheese into the egg mixture.
Step 5:

Heat the omelet pan until hot and add a little vegetable oil. Add the sliced mushrooms and sauté, turning, until browned all over. This takes about 5 minutes.
Step 6:

Then pour the egg-and-cheese mixture over the sautéed mushrooms. Arrange the tomatoes, cut into rounds, over the surface of the omelet. Cover the pan and cook the omelet over low heat for 7–10 minutes.
Step 7:

In that time it will cook through completely. The tomatoes will soften and roast a bit. Serve the finished omelet hot! Enjoy!

A quick tip: the wrong pan can ruin even the best recipe, so use a good nonstick skillet.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any way you like (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain off the liquid. Or, if the amount of liquid isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.