A healthy breakfast is the most important meal of the day for every one of us in any age group. It includes dairy, grains, and fruits.

Breakfast keeps us active and gives us the energy to get things done and focus at work or school. It helps us to get the essential vitamins and nutrients our body needs. A mix of foods that have carbohydrates, protein, healthy fats, and fiber is best to have at the start of the day.

The health benefits associated with a healthy breakfast include better memory and concentration, lower chances of getting diabetes, heart disease, “bad” LDL cholesterol, and being overweight.

You don’t need to eat a big meal for breakfast, but it’s good to have something small within an hour of waking up.

Sharing with you an interesting and filling recipe of Mushroom and Cheese Omelet, which you and your kids will surely like to have at the breakfast table. Filled with protein and essential fats, it will make your day and keep you active and energetic all day long.

Let’s get started:

Level: Easy

Cooking Time: 10 minutes

Preparation Time: 20 minutes

Total Time: 30 minutes

Servings: 2 to 3 persons


To sauté mushrooms and onions:

  1. Butter: 2 tablespoon

  2. Onions: sliced ½ cup

  3. Sliced mushrooms: ½ cup

  4. Salt: ½ teaspoon or to taste

  5. Crushed Black Pepper: ½ teaspoon

  6. Fresh coriander: 1 teaspoon

To make Omelet:

  1. Eggs:4

  2. Water: ½ tablespoon

  3. Salt: ½ teaspoon or to taste

  4. Butter: 1 tablespoon

  5. Grated cheese: 1 cup

To garnish:

  1. Chopped green onion leaves: 1 teaspoon, or mixed herbs: ½ teaspoon

  2. Crushed Black Pepper: ¼ teaspoon.

Directions: Step by step instructions to make the recipe:

For sautéed onions and mushrooms:

  1. Melt butter in a pan on low flame.

  2. Add sliced onions in the melted butter, sauté until translucent

  3. Now add sliced mushrooms, stir fry for 2-3 minutes.

  4. Add salt, crushed black pepper, and fresh coriander. Stir fry for a minute.

  5. Dish out on a plate and set aside.

For Omelet:

  1. Crack the eggs into a small bowl and use a fork to beat them. Add water and salt. Whisk well. Set aside.

  2. Heat the omelet pan or frying pan (preferably non-stick) on low flame.

  3. Put butter in it and swirl the pan so it coats the bottom evenly.

  4. Pour the whisked eggs into the pan and quickly shake and swirl so that the eggs completely cover the bottom.

  5. Cook on low flame for 3-4 minutes, until the top is not runny. During the time, use a rubber spatula to lift the edges of the omelet so any uncooked egg on the top runs underneath.

  6. When this is done, top the half side of the omelet with a half cup of grated cheese.

  7. Then put the sautéed onions and mushrooms on top of the cheese layer.

  8. Then again a layer of grated cheese( remaining ½ cup) on top of the mushrooms and onions layer

  9. Flip the other half side of the eggs over the filling.

  10. Keep the flame low at all times.

  11. Garnish it with chopped green leaves or mixed herbs and black pepper.

  12. Cover and cook on low flame until the cheese melts for another 1-2 minutes.

  13. Gently, dish out the omelet on a tray or a bigger plate. Serve hot with tea or coffee and toasted bread slices or buns.

Enjoy your Mushroom and Cheese Omelet 🙂

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Rabia Kamran had a childhood passion for storytelling and sharing with her friends and siblings. She completed A levels and MBA from Karachi, Pakistan, and pursued her school teaching past time as a career. Starting an online consumer products business two years back, she had gained useful marketing experience. Coupled with research and personal experience, she has now turned to content writing. She claims to be versatile, convincing, and to the point in her writings. She also looks forward to sharing her travel experiences as she moves on. Her hobbies include reading, traveling, and child psychology.



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