Breakfast

Mushroom and cheddar omelette

Name: Mushroom and cheddar omelette
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1
Ingredients: 100 g eggs; 60 g button mushrooms; 30 g cheddar; 10 g butter

Mushrooms sautéed in butter, with cheddar melting inside the omelette. Keep the heat high, because on a low one the mushrooms release their water and stew instead of browning.

The Ola Keto team · November 11, 2026 · Last updated November 12, 2026

Preparation: 5 minutes
Cooking: 8 minutes
Total: 13 minutes
Difficulty: Easy
Servings: 1 serving

Photo: Anirudh / Unsplash

Per serving

Net carbs: 3.1 g
Calories: 349 kcal
Fat: 27.8 g
Protein: 21.4 g

Computed from the food database for the servings of the recipe, from all 4 of its ingredients. How we compute

Ingredients

Servings

100 g eggs — 2 large
60 g button mushrooms — sliced
30 g cheddar — grated
10 g butter

Method

Melt the butter in a non-stick pan over a high heat and add the mushrooms. Leave them alone for the first minute so they brown, then cook for two minutes more.
Lower the heat, pour in the beaten eggs and draw the edges towards the centre with a spatula so the raw egg runs underneath.
When it is almost set, scatter the cheddar over one half, fold and leave for another 30 seconds for the cheese to melt.

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