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This mushroom and cheese omelette uses 2 eggs, 100 g mushrooms and 15 g Parmesan. Cook the mushrooms separately first, then gently set the eggs over low heat. This helps the mushrooms brown while keeping the omelette tender.
Enjoy it for breakfast, lunch or a simple evening meal. Below, you will find the original Aurora recipe, along with practical tips for cooking, variations and storage.
LET’S MAKE IT
Ingredients and preparation
The ingredient list quantities change. Notes and instructions describe the original batch.
How to make a mushroom and cheese omelette
1. Prepare the ingredients
Slice the mushrooms and finely chop the chives. If you are using spring onion, spinach or bell pepper, prepare these too.
2. Cook the mushrooms
Heat a little butter in a frying pan. Add the mushrooms and cook until they begin to brown and most of the released moisture has evaporated. Transfer them to a plate and set aside.
You can cook the optional vegetables alongside the mushrooms. Allow any excess moisture to evaporate before removing them from the pan.
3. Beat the eggs
Beat the 2 eggs with a splash of milk, pepper and salt in a bowl. Remember that Parmesan adds a salty flavour, so start with a little salt and adjust later if needed.
4. Gently cook the omelette
Heat a little more butter in the pan and pour in the egg mixture. Turn the heat down low and let the eggs gently set. This helps prevent the underside from becoming too dark while the top is still runny.
5. Add the mushrooms and cheese
Spread the cooked mushrooms and 15 g Parmesan over the omelette. Let the cheese soften and melt slightly, then continue cooking until the egg has fully set. You can briefly cover the pan with a lid to help the top cook.
6. Garnish and serve
Remove the pan from the heat and scatter over the chives. Add chilli flakes if you like. Serve the omelette open or carefully fold it in half.
How to avoid a watery or dry omelette
Cook the mushrooms separately first. Mushrooms release water as they cook. Letting most of this moisture evaporate before adding them to the eggs helps prevent a watery omelette.
Use low heat for the eggs. High heat can brown the underside too quickly. Gentle cooking gives you more control.
Stop cooking once the egg has set. Leaving the omelette in the pan for longer can make it dry. Make sure no liquid egg remains before serving.
Does this omelette fit a strength training diet?
Eggs and Parmesan provide protein, so this omelette can form part of a meal that supports your training goals. Your daily protein needs depend on factors including your body weight and how much you train.
The recipe does not include bread, potatoes or another starchy side dish. For a more substantial meal, you could serve it with wholegrain bread and extra vegetables. These are serving suggestions; the original omelette recipe stays the same.
One meal does not determine muscle growth or weight loss. Your overall diet, training and recovery matter together. Read more about nutrition and muscle growth.
Variations on the original recipe
- Extra vegetables: add the optional spinach, bell pepper or spring onion. Cook them with the mushrooms.
- A little heat: finish with the optional chilli flakes.
- Turkey strips: this variation also appeared in the original article. Cook raw turkey thoroughly before adding it to the omelette.
Extra vegetables add flavour and variety. They do not replace a protein source such as eggs, cheese or turkey.
Storing and reheating your omelette
Cool any leftover omelette promptly and refrigerate it in a covered container within 2 hours. Keep your fridge at approximately 4°C and eat the omelette within 2 days.
Reheat only the portion you intend to eat and make sure it is hot throughout.
You can also freeze a cooked omelette for up to 3 months. Its texture may change after thawing.
Frequently asked questions
How many eggs do you need for this omelette?
This recipe uses 2 eggs per person, together with 100 g mushrooms and 15 g Parmesan.
Should you cook mushrooms before adding them to an omelette?
For this recipe, yes. Cook the mushrooms separately so they can brown and release most of their moisture. Then add them to the omelette.
Which cheese does this recipe use?
The original recipe uses 15 g grated Parmesan. It adds a savoury flavour and melts slightly as the omelette cooks.
How many calories and how much protein does this omelette contain?
This depends on the size of your eggs, the amount of milk and how much butter you use. Because the original recipe does not specify all of these quantities, we do not provide an exact calorie or protein figure.
Is this omelette lactose-free?
The original recipe is not automatically lactose-free: it contains milk, butter and Parmesan. It contains the allergens egg and milk. Always check ingredient labels if you have a food allergy.
Can you make this omelette ahead of time?
Yes. Keep the cooked omelette covered in the fridge and eat it within 2 days. For the best texture, serve it freshly cooked.
More recipes and personal coaching
Would you like to alternate with other breakfast and lunch recipes? Try our Protein Pancakes with Oats and Greek Yoghurt or Protein French Toast with Quark and Berries.
Do you want to know how to match your nutrition and training? Plan a free personal training intake at Aurora in Eindhoven.
About the author
Roel van den Bogaard is personal trainer and founder of Aurora Personal Training, specializing in strength training, mobility and sustainable vitality. With years of experience, he helps entrepreneurs, professionals and expats to be fitter, stronger and more energetic in life. Roel combines scientifically based training methods with personal coaching and a high-end gym experience, fully tailored to your goals and lifestyle.
