Hearty Mushroom & Herb Omelette with Melted Cheese
Satisfying mushroom and cheese omelette without the carbs
Prep 5 min
Cook 10 min
Total 15 min
Serves 1
This mushroom and herb omelette is a perfect way to kick off your low-carb reset. Packed with fresh herbs, sautéed mushrooms, and gooey cheese, it’s a filling breakfast that keeps carbs low and flavor high.
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Ingredients
- 1 tbsp unsalted butter (divided)
- 3 large eggs
- 2 tbsp heavy cream (can substitute with 1 1/2 tbsp milk)
- to taste salt
- to taste black pepper
- 1/3 cup cheddar cheese, shredded
- 150 g mushrooms, sliced (about 1 1/2 cups)
- 1 small garlic clove (minced)
- a pinch fresh thyme leaves (optional)
- a pinch fresh parsley, finely chopped (optional)
Instructions
- Heat half the butter in a nonstick skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they begin to brown around the edges, about 1 1/2 minutes.
- Stir in the minced garlic, season with salt and pepper, and cook another 1 1/2 minutes until fragrant and golden. Remove the mushrooms from the pan and set aside.
- In a bowl, whisk together the eggs, cream, salt, and pepper until smooth and slightly frothy.
- Lower the heat to medium and add the remaining butter to the skillet. Once melted and foamy, pour in the egg mixture. Gently stir the eggs for a few seconds, then let them settle until the edges start to firm up.
- After about 20-30 seconds, use a spatula to gently lift the edges of the omelette, tilting the pan to allow uncooked egg to flow underneath. Repeat this around the pan to cook the eggs evenly.
- Sprinkle half of the shredded cheddar over one side of the omelette, top with the sautéed mushrooms, then add the fresh thyme and parsley. Finish with the remaining cheese on top.
- Cover the pan with a lid and cook for about 30 seconds until the bottom is lightly golden and the cheese begins to soften but not fully melt.
- Fold the omelette in half over the filling and slide it onto a plate. The residual heat will finish melting the cheese for a creamy, flavorful bite.
Pro tip: Use a nonstick skillet and keep the heat moderate to gently cook the eggs without browning too much, ensuring a tender omelette.
Nutrition
This recipe works out to about 370 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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