Cheesy Mushroom Omelette

I have a shameful confession. 

I’d rather spend 3 days on a beef bourguignon, than 3 minutes on an omelette.  Not because I dislike them (I LOVE them!); I’m just absolutely awful at making them.  I get my mum to make them for me.  When I watch Saturday Kitchen and they have the omelette race, I can’t help but think “surely that’s not edible; it’s all gooey and raw!”.  But after extensive (youtube) research, it appears that the professional chefs are, in fact, correct in their methods.

Tonight, faced with a tub of mushrooms that had to be eaten, I decided to be brave and attempt a mushroom omelette.  A cheesy one, for extra decadence (it may clog my arteries, but it’s bloody worth it).  I done some last minute preparation (by watching this video) and felt ready to take the plunge.

It started off well.  I had far too many mushrooms (250g), but I intended to use half and freeze half, once sautéed (I read that this would be ok; I guess I wont be finding out any time soon!).  I have a serious obsession with mushrooms and couldn’t bear to remove any from the pan.  So they ALL stayed.

I should have taken my “extra mushroom” situation into consideration, when I decided to plop only 2 beaten eggs into the pan.  Maybe a 3rd egg would have made it look more like the fluffy omelette I had envisioned.

Things were looking surprisingly ok, until it was time to turn it over (should I have just folded it in half at this point?).  I was silly and tried to use a plate as a stepping stone in turning it over in one piece.

When it went back into the pan, everything fell apart.  There wasn’t enough egg to keep the mushies in their place.  I added my cheese (about 30g grated mature cheddar) to one half and put the broken half of the mixture on top, in an attempt to bind it together and make it look “omelettey”.  It worked better than I thought.

Granted, it doesn’t look like the most appetising dish in the world.  But if, like me, you are a mushroom fiend… you’d have loved this!  It was very tasty indeed.  Finished off with a nice cup of tea, of course (milk & no sugar if we ever meet 😉 )

So what did I learn from this eggy escapade?  I learned that if you melt cheese over something, it will always taste good! 🙂

I posted about this crappy omelette, as an appeal to basic cooks everywhere (as this is surely supposed to be a basic dish?).  Can someone tell me how to make a proper omelette?

16 Comments

  2. Stephen Macleod

    Firstly, you did everything right up to the point you turned it over. What were you thinking!?!?! Next time, instead of turning it, place it under the grill. Sprinkle the grated cheese (Cheddar is great!) on top of the omelette before placing it under the grill. Keep an eye on it and watch you don’t make the grill too hot as it will burn.

    To get it successfully off the pan and onto a plate you should make the omelette in a non-stick wok. Once it is finished grilling hold the wok by the handle and shake it back and forth gently until the omelette comes loose from the pan. It shouldn’t take much. Then, all you need to do is slide the omelette onto a plate. You can leave it flat and it’ll look like a pizza, or you can fold it over on itself.

    I can show you tomorrow if you like. Omelettes all round!

    1. noblenourishment

      I know, I know, the plate was stupid! The grill idea sounds much better! I’ve never even considered making it in a wok before, I’ll use that next time, and yes, you can demonstrate tomorrow woooooo 🙂 x

  3. Kris

    My tip for a perfect omelette: two eggs, a splash of milk (that’s what makes it fluffy), salt and pepper to season and beat furiously until light before you put it in the frying pan, which should already have a small knob of melted butter in it rather than oil. Oh, and a smaller frying pan than the one you used might help! An 8″ pan makes a perfect individual omelette, and cooks it through perfect so it’s much easier to flip with the fish slice. 😉

  4. Gourmet Gorman

    Actually, looks great to me. I do like mushrooms though.
    But more importantly, it looks like you really know how to cook mushrooms. ie. so they’re just fried and sealed, before they start dehydrating and letting water out into the pan..
    Cheese is a good idea though.

    1. noblenourishment

      Thanks 🙂 yes, I’ve had a lot of practice cooking mushrooms, they’re delicious!

      Cheese is always a good idea hee hee!

      Thanks very much for adding me to your blogroll, I’m honoured! I shall add you to mines also, as your blog is fab! 🙂

  7. 5am Foodie

    Personally I think it looks quite good! I’m a mushroom fiend and I could almost smell them while reading this. I’ve never cracked a perfect omelette – I go for taste over appearance and I think yours was probably packed with taste!

    1. noblenourishment

      It was indeed packed with taste 🙂 The mushroominess was extreme in this omelette; I have a feeling you would have enjoyed it as much as I did! I would have loved it to be a bit more like a fluffy omelette, but hey ho, we live and learn!

  8. Choclette

    I love mushrooms and this sounds great. I’ve never managed a perfect omelette either, but who cares as long as it tastes good. Although I do stick mine under the grill for a few moments rather than trying to turn it.

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