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Mushroom Omelette

Why not make yourself a delicious omelette for lunch. Fill with mushrooms, celery and cheese!

  • 2 servings


  • 50 g Butter
  • 225 g Whole, Cleaned Mushrooms
  • 4 Celery Stems
  • ¾ tsp Coarse Salt
  • 4 Eggs
  • 2 tbsp Whipping Cream
  • ½ tsp Paprika
  • 100 g Grated Cheese


  • Top of Celery


  • 2 Slices Italian Stale Bread


Step 1

Melt half of the butter in a pan. Add the mushrooms and fry on a high heat for approximately 7 minutes. Add celery and 0.5 tsp salt and simmer for approximately 1 minute.

Step 2

Beat egg, cream, water, pepper and 0.25 tsp salt together. Melt the rest of the butter in a pan (about 21 cm in diameter) on a high heat, without burning.

Step 3

Add the egg mixture and cook the omelette on a low heat for approximately 3 minutes. Gently push and lift the egg mixture while it is cooking.

Step 4

Sprinkle with cheese and leave for approximately 2 minutes. Add the mushroom filling (without any liquid) and fold the omelette in half. Serve immediately.