Creamy Mushroom & Tomato Omelette

Creamy Mushroom & Tomato Omelette

Soft, fluffy eggs, melted cheese and buttery roasted vegetables come together in this creamy mushroom and tomato omelette.

It’s a simple, comforting dish - perfect for an easy breakfast or light lunch.

With just a handful of ingredients and less than 15 minutes from start to finish, this is a recipe you’ll return to time and again.

INGREDIENTS

4 large eggs
2 tbsp cream
20g butter, plus extra for roasting the vegetables
2 slices Gouda cheese
100g button mushrooms
150g cherry tomatoes
Salt and freshly ground black pepper
Toast, to serve
Chopped parsley, to serve

1. Cook the vegetables

Heat a large frying pan over medium heat and add a small knob of butter.

Add the mushrooms and cherry tomatoes and cook for 5–7 minutes, turning occasionally, until the mushrooms are golden and the tomatoes are soft and lightly blistered.

Remove from the pan and set aside.

2. Prepare the eggs

In a bowl, whisk the eggs with the cream until smooth and well combined.

Wipe out the pan and return it to medium heat. Add the remaining butter and allow it to melt. Pour in the egg mixture, swirling the pan to coat the base evenly.

As the eggs begin to set, gently draw the edges towards the center to create soft folds. Reduce the heat to low and allow the base to cook through while the top remains slightly soft.

3. Add the cheese and finish

Season with salt and pepper. Lay the cheese over the centre, fold the omelette in half and cook for a further 30-60 seconds until the cheese has just melted.

4. Serve

Serve with the roasted mushrooms, tomatoes and toasted bread on the side. Add a sprinkle of chopped parsley to finish.