Chop the Mushrooms

Grate the Cheese

Chop the Herbs

In a non-stick skillet over medium heat, melt the butter. Add the chopped oyster mushrooms, salt, and pepper. Cook until the mushrooms are tender, about 5-7 minutes.

Sauté the Mushrooms

In a bowl, whisk together the eggs and chopped herbs.

Whisk the Eggs

Pour the egg mixture over the sautéed mushrooms in the skillet. Cook until the edges start to set, then sprinkle the grated Comté cheese on top. Allow it to cook until the cheese is melted and the eggs are fully set.

Combine and Cook

While the omelette is cooking, brush the sourdough slices with olive oil and toast them in a toaster or on a skillet until golden brown.

Toast the Bread

Once the omelette is cooked, fold it in half and transfer to a plate. Serve alongside the toasted sourdough.

cheese and mushroom omelette

Recipe information

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