Mushroom and Brie Omelette

Take your breakfast eggs to the next level with this simple but super luxurious recipe… If you love cheese then this is the one for you… plain omelette topped with beautiful brie, garlic mushrooms and peppery rocket. A restaurant worthy breakfast, in just 20 minutes.

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Mushroom and Brie Omelette

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  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


Next level omelette!



1 clove garlic, minced

2 cups (200g) mushrooms

8 eggs

7 oz. (200g) brie cheese, sliced

4 oz. (120g) rocket

1 tbsp. olive oil

salt and pepper


  1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and garlic and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside.
  2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil.
  3. Whisk the eggs in a large pot with ΒΌ cup (60ml) cold water. Season well with salt and
  4. Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful
    of rocket.
  5. Serve immediately.
  6. Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 3 omelettes.
  • Prep Time: 10
  • Cook Time: 20


  • Calories: 359

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