Two Egg Omelette Recipe

Time30m

Serves1

Stuffed with stracciatella cheese & roasted mushrooms, served with a side salad

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Mushrooms
Preheat your oven to 400°F (200°C). Toss sliced mushrooms with olive oil, salt, and pepper, then roast them in the oven for about 15-20 minutes until golden and tender.
2
Make the Salad
In a bowl, toss the mixed greens with olive oil and balsamic vinegar. Season with salt and pepper to taste.
3
Whisk the Eggs
In a bowl, whisk the eggs with a pinch of salt and black pepper until well combined.
4
Cook the Omelette
In a non-stick skillet, melt the butter over medium heat. Pour in the whisked eggs and cook for about 2-3 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow to the edges.
5
Add the Filling
Once the eggs are set but still slightly runny on top, add the roasted mushrooms and stracciatella cheese to one half of the omelette. Fold the other half over the filling and cook for another minute.
6
Serve
Slide the omelette onto a plate and serve it alongside the side salad.