Low-carb mushroom and cheese omelette
Low-carb mushroom and cheese omelette with mushrooms, organic eggs and Gouda. A warm breakfast from the pan with mushrooms and cheese.
At a glance
- Serves 1
- Prep time: 5 min
- Cooking time: 10 min
- Total time: 15 min
- Calories: 380 kcal per serving
- Protein: 28 g
- Fat: 28 g
- Carbs: 3 g
Ingredients
- 3 organic eggs
- 50g Gouda
- 100g mushrooms
- 1 tbsp butter
- 1 bunch of chives
Method
You’ll need: frying pan · chopping board · knife · mixing bowl · grater
- Carefully clean the mushrooms with a brush or a dry cloth and cut them into not-too-thin slices.
- Crack the eggs into a bowl, beat them lightly with a fork and coarsely grate the Gouda into them.
- Heat the butter in a non-stick frying pan and fry the mushroom slices over a high heat for about four minutes until they take on colour.
- Pour the cheese and egg mixture straight over the hot mushrooms in the pan and immediately turn the heat down to the lowest setting.
- Leave the omelette to set with the lid on for just under four minutes and sprinkle with fresh chives before serving.
Good to know
A hearty, savoury start to the day. Mushrooms and eggs give you plenty of protein.
Swaps
Gouda → cheddar (for a slightly sharper, lightly nutty cheese flavour).
Cooking tips
Never wash mushrooms under running water. They soak it up straight away and turn mushy instead of crisp in the pan.
Storage
The omelette travels well in a lunchbox and also tastes great cold mid-morning.
Allergens
Contains eggs and milk (Gouda, butter). Completely gluten-free and nut-free.
