Serves 4
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Having the good ol’ classic omelette for breakfast? Pump up the protein with some goat’s cheese, and a sprinkle of mixed mushrooms for an earthy, savoury addition. With a few tweaks, it may even be good to go as a side for lunch or dinner.


  • 1 tbsps extra virgin olive oil
  • 400 g mixed mushrooms, sliced (see tip)
  • 1 clove garlic, crushed
  • ½ tsp chopped fresh thyme leaves
  • 8 eggs
  • 100 g drained marinated goat's cheese
  • 60 g baby rocket leaves


  • 100 g smoked salmon slices
  • 100 g prosciutto
  • 1 cup (150 g) frozen shelled broad (fava) beans, thawed

Heat half the oil in a 20 cm non-stick frying pan over medium-high heat; cook mushrooms, stirring occasionally, for 8 mins or until golden. Add garlic and thyme; cook, stirring, for 2 mins. Season to taste. Transfer to a heatproof bowl; cover to keep warm. Wipe pan clean.

Lightly beat eggs and ⅓ cup (80 ml) water with a pinch of salt in a large bowl until combined.

Heat ½ tsp of the remaining oil in same pan over high heat. Add a quarter of the egg mixture, tilting the pan so it covers the base. Draw the outside edge of the egg mixture into the centre of the pan with a lifter or spatula, letting the uncooked egg run over the base. Repeat until egg is almost set. Top half the omelette with a quarter each of the mushroom mixture, cheese and your choice of protein. Fold omelette over; slide out of pan onto a plate.


Repeat step 3 three more times with remaining oil, egg mixture, mushroom mixture, cheese and chosen protein to make four omelettes in total. Serve topped with rocket.

TIP We used a mixture of mushrooms, including button, swiss brown, flat and oyster.

Photo: bauersyndication.com.au

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