Feta & Garlic Mushroom Omelette


  • 100g chestnut mushrooms, sliced
  • 30-50g feta, crumbled
  • 3 eggs
  • garlic
  • butter
  • chives (optional)
  • splash of milk


Whisk three eggs in a bowl, add a splash of milk and stir to combine, leave to the side for a moment. Fry the mushrooms on medium heat in garlic (here you can use either oil or butter) for a couple of minutes until they start to shrink, then pour into another bowl. Clean the plan and heat it again to medium to low and add a bit of butter (oil can make the eggs go rubbery), then pour in the eggs.

To make a French style omelette: allow the egg mixture to settle for a moment and then start to gently fold the omelette in towards the centre with a wooden or silicone spatula. After every fold, lift the pan and swirl the liquid eggs around to again cover the pan evenly with the remaining omelette mixture. Once there is no more liquid left, place the pan down and reduce the heat a little. Then sprinkle the garlic mushrooms across the middle, cover with crumbled feta and fold the omelette like a letter for an envelope using a spatula. All this will only take a few minutes and your delicious omelette is ready to be enjoyed immediately. French omelettes are very delicate and filling, so I definitely encourage you to try this method.

However, if you’re not confident in your omelette folding skills, you can simply pour the eggs on the pan and sprinkle all ingredients over the top shortly after. Then cover the pan with a lid for a minute or two and you’re good to go. Fold the omelette in half – it won’t break as long as you haven’t overdone it with the ingredients – and your nutritious breakfast is ready – enjoy!

Side note: the original recipe included tomatoes, but it made the omelette a tad watery, so I left them out and the result was a huge success.

Energy: 372kcal, 26g protein, 28g fat.

Lighter option (with protein cheese, 1 egg and 2 egg whites): 189kcal, 32g protein and 7g fat.

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