Mushroom & Swiss Omelet Recipe
Make Mushroom & Swiss Omelet Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Omelet Base
Filling
Method
Preparation
- 1
Prepare the Ingredients
Clean and slice the mushrooms. Chop the green onions finely. Grate or chop the Swiss cheese if not pre-shredded.
- 2
Whisk the Eggs
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
Cooking
- 3
Cook the Mushrooms
In a non-stick skillet over medium heat, melt the butter. Add the sliced mushrooms and cook until they are soft and golden brown, about 5-7 minutes.
- 4
Add Green Onions
Stir in the chopped green onions and cook for another minute until they are slightly tender.
- 5
Pour in the Egg Mixture
Reduce the heat to low and pour the egg mixture over the cooked mushrooms and green onions, tilting the pan to ensure even coverage.
- 6
Cook the Omelet
Allow the omelet to cook undisturbed for about 3-4 minutes until the edges set. Gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
- 7
Add the Cheese
Once the eggs are mostly set but still slightly runny on top, sprinkle the shredded Swiss cheese over half of the omelet.
- 8
Fold and Serve
Using a spatula, carefully fold the omelet in half over the cheese. Allow it to cook for another minute to melt the cheese, then slide it onto a plate and serve hot.