Jun 08 2026
Restaurants›Farmer's Apprentice Restaurant›Cheese And Mushroom Omelette Recipe

Cheese And Mushroom Omelette Recipe

Inspired by Farmer's Apprentice Restaurant
Time25m
Serves1

oyster mushrooms, comte, herbs, sourdough toast

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Ingredients

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Omelette

Toast

Method

Prepare the Ingredients

  1. 1

    Chop the Mushrooms

    Clean and chop the oyster mushrooms into small pieces.

  2. 2

    Grate the Cheese

    Grate the Comté cheese and set aside.

  3. 3

    Chop the Herbs

    Finely chop the fresh herbs.

Cook the Omelette

  1. 4

    Sauté the Mushrooms

    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.

  2. 5

    Whisk the Eggs

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

  3. 6

    Combine and Cook

    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.

Prepare the Toast

  1. 7

    Toast the Bread

    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.

Serve

  1. 8

    Plate the Omelette and Toast

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

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