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Mushroom-Stuffed Cheesy Omelet/Omelette

Cheesy Mushroom-Stuffed Omelet

This creamy, gooey omelet will be your new breakfast favourite! It is stuffed with crispy, golden mushrooms, refreshing baby spinach and loads of cheese. Also, seasoned with the perfect mix of herbs and spices, it is something you get at fancy restaurants.

Egg is mandatory for me almost everyday in breakfast. But of course, I can't have the same desi omelet or plain fried egg all the time. So I am always up for creating new breakfast egg recipes that my palate can relate to. 

Today's recipe is not gonna disappoint you! Whip up this scrumptious treat for your weekend breakfast tomorrow and  I assure you you'll be sold. It is easy peasy! And the great part is, you can always use any leftover vegetables for the stuffing. I personally think, mushroom, spinach and cheese is a match made in heaven, but the possibilities are endless with this omelet.

A quick pictorial can also be found in my Instagram highlights.

INGREDIENTS

FOR THE OMELET:
  • 2 eggs
  • 1/2 tsp or to taste salt
  • 1/4 tsp grounded black pepper
  • 1/4 tsp paprika powder
  • 1/4 tsp red chili flakes
  • as required - oil

FOR THE STUFFING:
  • 1 tsp oil
  • 2 tbsp unsalted butter
  • 3-4 white mushrooms (sliced)
  • 2-3 tbsp capsicum (chopped)
  • 1/2 cup baby spinach (chopped)
  • as required - any cheese (grated)
  • 1/2 tsp dried oregano 
  • pinch salt
  • pinch grounded black pepper
  • 1 tsp soy sauce 

DIRECTIONS

  1. Break two eggs and in it add all the spices. Whisk well.
  2. In a pan heat the butter and oil. I always add some oil in the butter so that it doesn't burn. Then add the mushrooms. On high heat, fry them. 
  3. When they turn slightly crisp and brown add the capsicum along with all the spices/sauces. Stir!
  4. Turn off the flame and add the baby spinach. Mix and keep aside!
  5. Now heat some more oil/butter in the same pan. On low-medium heat, add the eggs. When cooked from one side, flip them carefully with a big spatula.
  6. On one-half of the omelet add the mushroom stuffing your prepared. On it, do a generous sprinkling of your favourite cheese.
  7. Then carefully fold over the empty half of the omelet over the rest, leaving around 20% of the stuffing to peek through from the ends.
  8. Lower the heat and let the cheese melt. 
  9. Garnish with chives or whatever you like.

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