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Mushroom stuffed Omelette

Savory breakfast idea
Total Time 15 mins
Servings 2


  • 4 eggs
  • 1 cup mushrooms
  • peace of leek
  • pinch of salt & pepper
  • 1/4 cup Parmesan cheese
  • about 2 tbsp oil for frying


  • Cut mushrooms and leek. Grind parmesan and set aside.
  • Oil and heat a frying pan. Stir-fry mushrooms and leek until cooked. Season with salt and pepper. Set aside. Add oil and make omelette in the same pan.
  • In a bowl beat eggs until combined. Add salt and pepper. Pour into the pan.
  • Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue when no liquid eggs remain.
  • Add mushrooms on top and sprinkle with Parmesan. Fold the omelette in half. Serve.