Fluffy Mushroom and Cheese Folded Omelet

There’s something magical about cutting into a fluffy omelet and finding a super creamy, cheesy mushroom filling inside, huhummm! I served mine with a simple carrot rice on the side, and honestly, it turned into one of those meals you just feel good about eating. Nothing fancy, just really, really yummy and nutricious.

If you’ve ever struggled with making omelets, don’t worry, the trick is simpler than you think. Always cook your filling first, because it won’t cook inside the egg, and make sure your cheese is at room temperature before adding it, cold cheese straight from the fridge will have a hard time melting. Most importantly, keep the heat low to medium-low, this gives you time to fold the omelet without overcooking the eggs and ending up with rubbery sadness on a plate.

And hey, if it breaks or falls apart? Congrats, you just made scrambled eggs, nothing is ever truly lost in the kitchen hehehe. Let’s get to the recipe!

Fluffy Mushroom and Cheese Folded Omelet

Servings: 2
Time: 30mins
Difficulty: Normal
Rating: ★★★★★
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A creamy omelet stuffed with melty mozzarella and savory maron mushrooms, folded into a golden, fluffy pocket of deliciousness. This is a classic cheesy omelet at heart, but once you nail the technique, you can stuff it with absolutely anything you want, meats, veggies, different cheeses, you name it.

Ingredients

Rice – 1 cup
Carrot – 1
Onion – 1
Garlic – 2 cloves
Eggs – 4 (L)
Maron Mushrooms – 200g
Mozzarella Cheese – 100g
Parsley – A pinch
Olive Oil – A drizzle
Pepper – A pinch
Salt – A pinch

Directions

For the rice, add the rice, carrot, and 1 clove of chopped garlic to a small saucepan with a pinch of salt and two cups of hot water. Bring to a boil, cover the pan, reduce the heat to low, and cook for about 10 minutes until tender.
Start by sautéing the onion and the finely chopped garlic clove in a frying pan with a drizzle of olive oil until the onion is translucent.

Slice the mushrooms and add them to the sautéed mixture. Season with a pinch of salt and pepper and let the mushrooms cook and reduce.
When the mushrooms and the sautéed mixture are flavorful, remove the mixture from the pan.
Clean the pan or use a new one with a drizzle of olive oil over medium heat.

Whisk the eggs with a pinch of salt, add them to the hot pan, followed by the mozzarella cheese and the sautéed mixture.

When the bottom of the eggs begins to brown, fold the omelet in half so that the filling is inside the whisked eggs.

Pour in the oil and cook for a little longer, then carefully flip and fry the other side until the omelet is completely sealed.
When both sides are golden brown, remove to a plate and serve with carrot rice and a sprinkle of chopped parsley. Enjoy!

Notes & Tips: Fresh mushrooms tend to shrink quite a bit while cooking, so don’t be alarmed, a whole 200g pack will reduce down perfectly to fill one omelet.

For two servings, consider cooking the omelets one at a time so each one gets proper attention in the pan. Room temperature eggs also whisk up fluffier and cook more evenly than cold ones straight from the fridge, worth the extra few minutes of waiting.

If mozzarella cheese is too mild for your taste, try mixing in a sharper cheese like gruyère or aged cheddar, it makes the filling even more interesting.

As mentioned, this is a fantastic base recipe for stuffed omelets in general, swap the mushrooms for spinach and sun-dried tomatoes, diced ham and peppers, or leftover roasted veggies and it works beautifully every single time, just make sure the stuffing is not too wet.

This recipe for Fluffy Mushroom and Cheese Folded Omelet was originally created on BakeAfter.com. Esta receita de Omelete Recheada de Cogumelos Maron foi publicada em português no Iguaria.com.