Cheesy omelette with mushroom saute


Prep time15 minutes
Meal categoryBreakfast
Recipe sourceDairy Australia


An easy, cheesy breakfast for the whole family.


2 Eggs
150Gramgrape tomatoes (halved)
1⁄4Cupcontinental parsley (finely chopped)
200Grambaby button mushrooms (halved)
1⁄4Cupextra water
  pepper (to taste)
  chopped continental parsley (extra for sprinkling)
50Gramreduced fat cheddar cheese (grated)


  1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.
  2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.
  3. Heat non-stick frypan and add mushrooms and water and saute; until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the cheesy omelette sprinkled with chopped parsley.
Tips/Handy Hints

To form a more balanced meal, serve with a toasted English muffin or slice of wholemeal bread.

Nutrition information

Each serve of this recipe provides:

  • 0.5 serves of lean meat and poultry, fish, eggs, nuts, seeds or legumes
  • 2 serves of vegetables


  • Energy: 810kJ
  • Protein: 20g
  • Total fat: 10g
  • Saturated fat: 4g
  • Carbohydrate: 3g
  • Total sugars: 2g
  • Fibre: 4g
  • Sodium: 272mg
  • Calcium: 286mg
  • Iron: 3mg


Recipe reproduced with permission from Dairy Australia


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