Mushroom and Gouda Omelet
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Source: https://recipheon.com/en/recipes/breakfast/mushroom-and-gouda-omelet
About this recipe
This mushroom and Gouda omelet is a satisfying egg breakfast built around a flavorful filling and a tender center. Sautéing the mushrooms cooks off excess moisture, deepens their flavor, and makes them a natural match for mild, slightly nutty Gouda. Cook the eggs over low or medium heat so the bottom does not burn and the top sets without drying out. The cheese added near the end only needs enough time to melt and hold the filling together. Serve immediately with lettuce or arugula while the omelet is warm and soft.
Ingredients
Servings: 2
4 eggs
1 tablespoon butter or olive oil
a handful of lettuce or arugula, for serving
120 g button mushrooms
40 g Gouda cheese
1/4 teaspoon salt
a pinch of black pepper
Steps
Clean and slice the mushrooms, then beat the eggs in a bowl with a little salt and pepper.
Heat the butter or olive oil in a skillet, add the mushrooms, and cook for 5–7 minutes, until their moisture has evaporated and they are lightly browned.
Pour in the eggs, reduce the heat, and cook the omelet without stirring for 3–5 minutes, until the bottom is set.
Sprinkle the top with the grated Gouda, fold the omelet in half, and leave it in the skillet a little longer so the cheese melts.
Serve right away with the lettuce or arugula.
Estimated nutrition
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