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      Cheese Mushroom Omelette

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      Time40 Min
      DifficultyIntermediate
      Serves1

      A great breakfast is something that we all crave in the morning, and what can be better than having a healthy and tasty omelette along with fresh fruits and toast! One of the most loved breakfast all around the world, this cheese mushroom omelette recipe is easy to make and delectable in taste! You can prepare this cheese mushroom omelette at home with already available ingredients and since it do ... esn’t require much of a cooking time it’s an ideal breakfast recipe for a busy weekday morning! Check out our cheese mushroom omelette video for a step by step guide to make this omelette! The recipe features a full bowl of deliciousness including subway toast, three bean stew, grilled tomatoes, and herb roasted potatoes along with the omelette! This cheesy mushroom omelette recipe is so versatile that you can add or delete the ingredients according to your preferences. For instance, to make it more healthy you can also add a handful of baby spinach to this omelette, it would taste amazing and is an excellent way of adding greens to your diet! Omelette is something that is loved by all of us be it kids or adults! However, to make it more appealing for kids you can experiment with the cheese, add on some extra cheese or you can even try a combination of cheese in this recipe. Skip the veggies if you kids don’t like it you can substitute it with sausages, and baguettes! Start off your day with this delicious restaurant style cheese mushroom omelette!

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre353 Cal353 Cal353 Cal353 Cal
      • 25gProtein
      • 19gFat
      • 21gCarbs
      • 7gFibre

      Ingredients

      Bakery

      Whole Wheat Baguette

      Whole Wheat Baguette

      3 slices

      Dry Grocery

      Refined Oil

      Refined Oil

      2 teaspoons

      Salt

      Salt

      2 teaspoons

      Oregano Herbs

      Oregano Herbs

      1 pinch

      Kashmiri Rajma

      Kashmiri Rajma

      0.5 teaspoons

      White Soya Bean

      White Soya Bean

      0.5 teaspoons

      Coriander Powder

      Coriander Powder

      1 pinch

      Fruits & Vegetables

      Onion

      Onion

      3 small pieces

      Celery

      Celery

      0.25 unit

      Leeks

      Leeks

      0.25 unit

      Carrot-regular

      Carrot-regular

      1 small piece

      Thyme

      Thyme

      0.5 teaspoons

      Potato

      Potato

      0.5 unit

      Rosemary

      Rosemary

      1 pinch

      Tomato

      Tomato

      0.25 cups

      Parsley

      Parsley

      2 leafs

      Capsicum Red-regular

      Capsicum Red-regular

      1 small piece

      Capsicum Yellow (regular)

      Capsicum Yellow (regular)

      1 small piece

      Capsicum Green-regular

      Capsicum Green-regular

      1 small piece

      Dairy

      Cheddar Cheese

      Cheddar Cheese

      2 teaspoons

      Other

      Garlic

      Garlic

      3 pieces

      Pepper

      Pepper

      0.75 teaspoons

      Raw Whole Bengal Gram

      Raw Whole Bengal Gram

      0.5 teaspoons

      Jeera Powder

      Jeera Powder

      1 pinch

      Red Chilli Paste

      Red Chilli Paste

      0.25 teaspoons

      Tomato Sauce

      Tomato Sauce

      1 tablespoon

      Water

      Water

      1 teaspoon

      Coriander Leaves

      Coriander Leaves

      2 leafs

      Button Mushrooms

      Button Mushrooms

      8 units

      Raw Egg

      Raw Egg

      3 units

      Directions
      1
      Cut Baguette diagonally into slices of 3 inches each.
      2
      Toast the Bread until crisp. Keep aside for future use.
      3
      In a heavy bottom vessel, add chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme and Oil.
      4
      Cook until all the moisture dries up and vegetables are soft. Keep aside.
      5
      Clean and cut a Potato into wedges with skin. Boil the Potato Wedges with Salt.
      6
      Drain and season Potato wedges with Salt, Pepper and fresh Rosemary. Add some Oil.
      7
      Bake the wedges at 180 degrees for 20 minutes. Keep aside for future use.
      8
      Cut Tomato into 15mm thick slices and sprinkle with Salt. Keep aside for 2 minutes.
      9
      Season the Tomatoes with Pepper, Oregano and chopped Parsley.
      10
      Grill Tomatoes for roughly 90 seconds until grill marks appear.
      11
      Boil soaked Chickpeas with Salt.
      12
      Boil Rajma with Salt.
      13
      Boil Soya Bean with Salt.
      14
      Heat Oil in a pan. Add chopped Garlic, diced Red, Green and Yellow Pepper and diced Onion. Saute until fragrant.
      15
      Add Mirepoix, Cumin Powder, Coriander Powder and Salt. Mix well.
      16
      Add Chilli Paste. Add boiled Chickpeas, boiled Rajma and boiled Soya Bean. Mix to coat well.
      17
      Add Tomato Sauce and Water. Let the mixture simmer for a few minutes.
      18
      Pour in a bowl. Garnish with chopped Coriander.
      19
      Heat Oil in a pan. Saute chopped Onion and chopped Garlic until fragrant.
      20
      Add chopped Mushroom and fresh Thyme and mix well.
      21
      Season with Salt and Pepper.
      22
      Once cooked, remove Thyme and allow to cool.
      23
      Take 3 eggs. Break one whole egg into a bowl and just the egg whites of the remaining two eggs.
      24
      Beat the Eggs and set aside.
      25
      Heat Oil in a pan. Add the beaten Eggs and Mushroom Filling. Mix well & cook both sides of the omelette.
      26
      Add grated Cheddar Cheese on one side of the omelette and fold in half.
      27
      Serve with the prepared Toast Subway, Three Bean Stew, Grilled Tomatoes and Herb Roasted Potato Wedges.

      Success!

      We hope you had fun making it! Enjoy the meal.

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