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Omelet stuffed with mushrooms and cheese garnished with chopped green onions, sour cream and sriracha, one piece takes with a silver fork.
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5 from 1 vote


A perfect omelet filled with cheese, mushrooms, and tomatoes. Mmmmmm...sounds so good! It also can become your go-to post-workout meal because of simplicity and loads of proteins!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Lunch, Vegetarian
Cuisine: French
Keyword: omelet with cheese, perfect omelet, simple omelet
Servings: 1
Calories: 391kcal



  • 2 large eggs
  • 50 g champignons diced
  • 50 g cherry tomatoes diced
  • 30 g shredded cheese of your choice
  • 10 g unsalted butter
  • Sea salt
  • Freshly ground black pepper
  • Garlic powder


  • 1 green onion chopped
  • Sriracha
  • Sour cream optional


  • Crack 2 large eggs into a bowl and beat them thoroughly with a fork. Season with pepper and salt and set aside.
  • Heat a non-stick 10-inch skillet over medium-high heat and add the butter.
  • Once the butter has melted, add the mushrooms with cherry tomatoes and season with salt, ground black pepper, and garlic powder. Cook for 3 minutes or until golden brown. Remove cooked vegetables from the skillet, place them into a bowl, add shredded cheese, and mix it all together. Set aside.
  • Pour the beaten egg mixture into the same skillet allowing them to cover the entire bottom, creating a round egg crepe. Let it cook for about 1 minute.
  • Spread the veggies and cheese blend on half of the egg crepe and then fold in half. (It might be a tricky process! The egg crepe is pretty thin, so you need to work fast or use two spatulas to fold it without breaking it.) Cook for 2 more minutes, then carefully flip and cook for one more minute.
  • Serve it on a plate with chopped green onion, sriracha, and sour cream - if desired.


Calories: 391kcal