Veggie Cheese Mushroom Tomato Omelette is one of my frequently made recipes. It is suitable for breakfast, brunch, a quick lunch, or a simple dinner. The recipe is such a great one when I need a meal in a hurry or have no energy to cook. I prefer my omelette to have a golden-brown crust. And, I do not stuff too many ingredients to avoid being out of shape.
What are the main ingredients in this recipe?
The main ingredients are egg, cheese, and fresh mushroom.
Eggs: The free-range hens have access to the outdoors for the majority of the year. Though there have no differences between the nutrient content of the free-range eggs and the conventional eggs, I still prefer using free-range eggs but seldom use the organic eggs for the omelette.
Cheese: I use either Gouda, Emmentaler, or Leerdammer cheese from the Netherlands. They are both semi-hard cows’ milk cheese and go well with eggs.
Fresh mushrooms: Both cremini mushrooms and the cultivated mushroom are the best choices for this recipe. The mushrooms from tins or cans are not suitable for the recipe since they taste differently. I tried once but did not like it.
For a complete list of ingredients, please see the recipe below.
How to make Veggie Cheese Tomato Mushroom Omelette
The cooking takes two steps. The first step is to cook vegetables. And then cheese and eggs.
I use a middle-sized non-stick pan whose bottom is about the size of my omelette, about 24 cm. Add oil to the pan and set the heat level to medium-high. Evenly place the thinly sliced mushrooms and the cherry tomatoes. Then spread the diced yellow onion.
Use a large enough bowl to give plenty of room for whisking the eggs. Whisk the eggs using a quick, side-to-side motion to effectively break up the yolk and create a more uniform mixture. Tear one slice of Gouda cheese into small pieces and mix them with the eggs.
When the mushrooms turn slightly brown, pour the egg mixture evenly into the pan. Turn the pan around to let the mixture flowing to the edges and creating a circular shape. Turn the heat down to a low-medium level and cover the pan. When the liquid is not running, the omelette is set. I jiggle the pan back and forth a little, and the omelette should move around smoothly.
Tips for the recipe
Balance the proportion between the eggs and the vegetable part. If you use too much vegetable, the flavour could out of balance. In my recipe below, I use three medium-sized mushrooms, two for the large size.
Sometimes, I only have small-size eggs. So, I would use three instead of two. In general, the proportion of eggs and vegetables is 1:1 in my case.
If you stuff too many ingredients, it would be challenging to cook through since you might need to flip the omelette. You can adjust the amount of each element based on the size of your pan to prevent this action.
Did you make the recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
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Veggie Cheese Mushroom Tomato Omelette
Ingredients
- 2 eggs
- 1/4 bulb yellow onion
- 3 mushrooms white or brown
- 2 cherry tomatos
- 1 slice cheese Gouda, Emmentaler, or Leerdammer
- 1 tbsp cooking oil
- salt and pepper
Instructions
Preparation
- Crack the eggs and beat in a large enough bowl.
- Tear the Cheese into small pieces and mix with eggs.
- Diced the yellow onion.
- Halve the cherry tomatoes.
- Thin slice mushrooms.
Cooking
- Heat the oil in a small frying pan over medium-high heat.
- Place the mushroom slices, cherry tomatoes, and diced onion evenly on the pan.
- When the mushrooms turn slightly brown, add the egg mixture. Turn down the heat to medium-low level and cover the pan. Cook until the egg is done.
- Season with salt and pepper. Transfer to a plate and serve immediately.