Omelet is a delicious and inexpensive versatile dish that can be served for breakfast, lunch or dinner. I find that mushrooms make the perfect filling for the omelette and it is one of my favorites. Earthy, woodsy, slightly nutty, aromatic mushrooms and delicate flavored eggs are match made in heaven. I am addicted to this omelet and eat it at least once a week.

Eggs and mushrooms have different cooking times with mushrooms taking longer. So we are going to precook the mushroom stuffing by sautéing it in the pan. I also like to use a medley of mushrooms for a more intense and complex flavor.

Shiitake, portobello, porcini and even chanterelle all are extraordinary tasting mushrooms that are powerhouses of taste and flavors and work great in this dish.

Cheddar cheese adds a savory, pungent note and melts beautifully into the omelet as well. The eggs are beaten together with a splash of milk for a creamier, silky omelet texture that pairs wonderfully with rustic mushroom and cheese filling. Fresh parsley adds an unbeatable freshness and a fun pop of green color.

Omelette cooks very fast so make sure you have all the ingredients chopped, cooked and handy before you start your omelette. Just pour the egg mixture into the pan, cook for about 3 minutes until the eggs just set add the fillings to one side and fold the eggs into the half moon shape. Gently slide onto the plate and serve. Omelet is a hearty, filling meal that is also very nutritiously rich and healthy. Umami rich mushrooms really take this simple dish to the next level making it a restaurant worthy meal. Savory, abundant in flavor omelet that is elegant and fancy but so easy to make this dish is a show-stopper.