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Cheesy Omelette with Mushroom Saute

Serves 2


  • 2 eggs
  • 2 tablespoons water
  • 50g Australian 50% reduced fat cheddar cheese, grated
  • 150g grape tomatoes, halved
  • 1/4 cup finely chopped continental parsley
  • 200g baby button mushrooms
  • 1/4 cup water, extra
  • pepper, to taste
  • chopped continental parsley, extra for sprinkling
Download Recipe (PDF)


  1. 1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.
    2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.
    3. Heat non-stick frypan and add mushrooms and water and saute; until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.

Nutritional Information

Nutrients per serve:
Energy (kj) 810
Protein (g) 20
Fat, Total (g) 10.4
Saturated (g) 4.3
Carbohydrates (g) 3
Sugars (g) 2
Dietry Fibre (g) 4
Sodium (mg) 272
Calcium (mg) 286
Iron (mg) 3


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